Best Autumn Harvest Fruit Salad Recipe

Introduction

This Best Autumn Harvest Fruit Salad is a refreshing and vibrant mix of seasonal fruits, crunchy pecans, and a creamy yogurt-honey dressing. Perfect for a light snack or a festive side dish, it captures the flavors of fall in every bite.

Ingredients

• 1/2 cup pecan pieces (toasted)
• 2 large apples (such as Honeycrisp or Fuji, cored and chopped into 1/2-inch pieces)
• 2 cups red grapes (seedless, cut in half)
• 1/2 cup dried cranberries
• 1 cup celery (sliced thin)
• 2 ripe pears (like Bartlett or Anjou, cored and chopped)
• 1/2 tsp vanilla extract
• Dash of salt
• 1/4 cup plain yogurt (full-fat Greek yogurt recommended)
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. Step 1: In a large mixing bowl, combine the chopped apples, halved red grapes, chopped pears, thinly sliced celery, and dried cranberries. Toss gently to mix evenly.
2. Step 2: Toast the pecan pieces in a dry skillet over medium heat, stirring frequently for 3-4 minutes until fragrant and lightly browned. Coarsely chop the toasted pecans and add them to the fruit mixture.
3. Step 3: In a small bowl, whisk together the plain yogurt, honey, lemon juice, ground cinnamon, vanilla extract, and a dash of salt until smooth and well combined. Adjust sweetness to taste.
4. Step 4: Pour the yogurt-honey dressing over the fruit and pecan mixture. Stir gently to coat everything evenly with the dressing.
5. Step 5: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
6. Step 6: Before serving, give the salad a gentle stir. For extra crunch, sprinkle a few additional toasted pecans on top if desired. Serve chilled.

Tips & Variations

• Use full-fat Greek yogurt for a creamier dressing, or substitute with plain plant-based yogurt for a dairy-free option.
• Try adding chopped pomegranate seeds or orange segments for additional color and flavor.
• Toast nuts carefully to avoid burning and maximize their nutty aroma.
• Adjust the amount of honey to suit the sweetness of your fruit and personal preference.

Storage

Store the salad covered in the refrigerator for up to 2 days. Stir gently before serving again. The salad is best enjoyed chilled and fresh, as some fruits may release juice over time, slightly softening the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, it tastes best after chilling for at least 30 minutes, and you can prepare it up to a day ahead. Just keep it refrigerated and give it a gentle stir before serving.

Can I substitute other nuts for pecans?

Absolutely! Walnuts or almonds work well toasted and chopped. Choose nuts you enjoy and toast them to enhance their flavor.

Best Autumn Harvest Fruit Salad Recipe

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★★★★★

4.9 from 102 reviews

This Best Autumn Harvest Fruit Salad is a refreshing and nutritious blend of crisp apples, sweet pears, juicy grapes, crunchy celery, and toasted pecans, all tossed in a creamy, lightly spiced yogurt-honey dressing. Perfect for a light side dish or a healthy snack, this salad offers a delightful mix of textures and vibrant autumn flavors that can be enjoyed chilled.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 1/2 cup pecan pieces (toasted to enhance their nutty flavor)
• 2 large apples (such as Honeycrisp or Fuji, cored and chopped into 1/2-inch pieces)
• 2 cups red grapes (seedless, cut in half for easier eating)
• 1/2 cup dried cranberries
• 1 cup celery (sliced thin for a subtle crunch)
• 2 ripe pears (like Bartlett or Anjou, cored and chopped)

For the Yogurt Dressing:

• 1/2 tsp vanilla extract
• Dash of salt
• 1/4 cup plain yogurt (full-fat Greek yogurt makes it extra creamy)
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1 tbsp lemon juice (freshly squeezed for best brightness)

Instructions

1. Prepare and Combine the Fruit and Celery: In a large mixing bowl, combine 2 large chopped apples, 2 cups of halved seedless red grapes, 2 ripe chopped pears, and 1 cup of thinly sliced celery. Add 1/2 cup dried cranberries and gently toss everything to ensure an even mixture.
2. Toast and Add the Pecans: Toast 1/2 cup pecan pieces in a dry skillet over medium heat, stirring frequently for 3-4 minutes until aromatic and slightly browned. Coarsely chop the toasted pecans and add them to the fruit and celery mixture.
3. Make the Yogurt-Honey Dressing: In a small bowl, whisk together 1/4 cup plain yogurt, 2 tablespoons honey, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, and a dash of salt until smooth and well combined. Adjust sweetness to taste according to fruit ripeness.
4. Dress and Mix the Salad: Pour the prepared dressing over the fruit and pecan mixture. Stir gently until all ingredients are evenly coated with the dressing.
5. Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld for a more cohesive taste.
6. Stir and Serve: Before serving, give the salad a gentle stir to redistribute the dressing and flavors. Serve chilled for the best texture and taste. Optionally, sprinkle extra toasted pecans on top for added crunch.

Notes

• To toast pecans, use a dry skillet over medium heat and stir often to avoid burning.
• Choose ripe fruit to enhance natural sweetness and reduce the need for extra honey.
• The salad can be prepared a few hours ahead and kept refrigerated for convenience.
• For a lighter version, use low-fat or non-fat yogurt instead of full-fat Greek yogurt.
• Adding a splash of lemon juice to the fruit prevents browning of apples and pears.
• This salad pairs well with grilled meats or as a refreshing standalone snack.

Keywords: Autumn fruit salad, apple pear salad, yogurt fruit dressing, pecan fruit salad, healthy fall recipes, easy fruit salad