Thanksgiving Fruit Salad
Crisp apples, pears and grapes meet oranges, cranberries, pecans and pomegranate in this 25-minute fall fruit salad with honey-orange spice dressing.
Ingredients
- ½ cup fresh orange juice
- ¼ cup honey
- ¼ teaspoon pumpkin pie spice
- 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 ½ cups red grapes halved
- ½ cup dried cranberries
- ½ cup pecan halves
- ½ cup pomegranate arils
Instructions
- In large bowl, whisk orange juice, honey and pumpkin pie spice.
- Add kiwi, pear, apple, oranges, grapes, dried cranberries, pecans and pomegranate arils to bowl and gently toss to combine.
- Transfer to serving dish and serve immediately.
Notes
Home Chef note: I highly suggest doing something to prevent the apple and pear from browning. There's information on this in the post above, under "How to Keep Fruit Fresh Until You’re Ready to Serve It."
Calories: 191kcal, Carbohydrates: 39g, Protein: 2g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 6mg, Potassium: 312mg, Fiber: 4g, Sugar: 33g, Vitamin A: 788IU, Vitamin C: 47mg, Calcium: 29mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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