Description
A vibrant and refreshing Thanksgiving Fruit Salad combining a variety of fresh fruits with a spiced orange juice dressing, perfect for a light and colorful holiday side dish.
Ingredients
Scale
Dressing
- 1/2 cup fresh orange juice
- 1/4 cup honey
- 1/4 teaspoon pumpkin pie spice
Fruits & Nuts
- 2 kiwi (peeled, halved and thinly sliced)
- 1 D’anjou or Bartlett pear (cored and chopped)
- 1 Honeycrisp or Gala apple (cored and chopped)
- 1 can mandarin oranges in water (15 ounces, drained and patted dry)
- 1 1/2 cups red grapes (halved)
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 1/2 cup pomegranate arils
Instructions
- Prepare the Dressing: In a large bowl, whisk together the fresh orange juice, honey, and pumpkin pie spice until the ingredients are fully combined and the honey is dissolved to form a sweet and spiced dressing.
- Add the Fruits and Nuts: Gently add the kiwi slices, chopped pear, chopped apple, drained mandarin oranges, halved grapes, dried cranberries, pecan halves, and pomegranate arils to the dressing in the bowl.
- Toss to Combine: Gently toss all the ingredients together to ensure even coating of the dressing without bruising the delicate fruits.
- Serve Immediately: Transfer the fruit salad to a serving dish and serve right away to enjoy the fresh flavors and crisp textures.
Notes
- Use ripe but firm fruits to avoid mushy textures.
- Dressing can be prepared in advance and refrigerated, then toss with fruits just before serving.
- For added crunch, toast pecans lightly before adding.
- Substitute pumpkin pie spice with a mix of cinnamon and nutmeg if desired.
- Salad is best served fresh and not stored for long periods as fruits may release juices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
