A fall fruit salad recipe bursting with the season’s best– pomegranates, figs, pears, grapes, apples, pecans, and Craisins. All coated in the most delicious, cozy maple cinnamon dressing. Perfect for Thanksgiving!
This Fall fruit salad is all about celebrating the fresh and comforting flavors of Fall. Count me in! I already professed my love for Fall cooking in last week’s Pumpkin Muffins with Cinnamon Butterscotch Streusel post, so I guess you could say that this fruit salad is just making my point extra crystal clear.
I was inspired to create this recipe by seeing more and more pomegranates and figs on my Pinterest feed (check out all out my Pinterest finds here). I have always loved creating recipes with pomegranates, but I totally forgot about figs! In my humble opinion, there’s something about figs that just feels luxurious. I knew I needed to create a fruit salad with figs. Pronto.
We are slightly limited when it comes to in-season fruits this time of year, but using what’s fresh right now is what makes this fruit salad feel so much like Fall! Pears, apples, pomegranates, grapes. We gotta give Fall fruit some credit! To continue with the Fall theme, I threw in crunchy toasty pecans, tart Craisins, and covered it all in a cozy cinnamon and maple syrup dressing (which happens to be absolutely heavenly if I do say so myself). I like to finish the fruit salad off with a sprinkling of fresh orange zest. It adds a delicious, fresh brightness to the salad and is the perfect complement to the warm cinnamon.
And of course don’t forget the beloved figs and pomegranate seeds! There’s just something about these fruits that takes the fruit salad from ordinary to extraordinary regal. That’s right, I just called a fruit salad regal. Am I letting my love of food show too much? If you think I’m crazy I will totally understand.
This Fall fruit salad will definitely have a home on my Thanksgiving table (official countdown: 10 days!). I’m planning to serve it during dessert, but it could also fit right in with the main course! I would say that the maple syrup and vanilla in the dressing put it in the “Sweets” category, but it won’t be lonely if you are also serving things like sweet potato casserole and cranberry sauce during the main meal.
And if there are leftovers (which I’m definitely not banking on), try eating it over yogurt the next morning! Let the Fall merriment continue. Enjoy.
- ⅔ cup pecans
- 4 pears
- 4 apples
- ⅔ cup pomegranate seeds
- 4-6 figs
- 1 small bunch grapes
- ½ cup Craisins
- ¼ cup maple syrup
- 1 tsp cinnamon
- ¼ tsp vanilla
- 1 tsp lemon juice
- Orange zest for garnish (optional)
- Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
- To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
- Cut pears and apples into thin slices. Quarter figs and half grapes.
- Combine pecans, pears, apples, figs, grapes, pomegranate seeds, and Craisins in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!