Name: Fall Fruit Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 2 apples (Honeycrisp, Fuji, or Gala), diced; 2 pears (Bartlett or Anjou), diced; 1 cup red or green grapes, halved; ½ cup pomegranate seeds; ½ cup chopped pecans or walnuts; 1 tablespoon fresh lemon juice; 2 tablespoons honey; ½ teaspoon ground cinnamon

Jump to Recipe·Leave a Review

This fall fruit salad is a fresh and colorful celebration of the season’s best produce. With crisp apples, juicy pears, sweet grapes, and crunchy pecans all tossed in a light honey-cinnamon dressing, it’s a beautiful and flavorful dish that feels both refreshing and cozy.

Why You’ll Love This Recipe

I love how this salad brings together all the textures and flavors of fall—crunchy, sweet, tart, and spiced. It’s perfect for holiday tables, potlucks, or even as a quick weekday side. It’s easy to throw together and makes use of fruit that’s always in abundance this time of year. The cinnamon-honey dressing ties it all together with just the right amount of warmth and sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples (like Honeycrisp or Gala)
Pears (like Bartlett or Anjou)
Red or green grapes
Pomegranate seeds
Chopped pecans or walnuts
Fresh lemon juice
Honey
Ground cinnamon

Directions

Core and dice the apples and pears into bite-sized pieces. Drizzle with lemon juice to prevent browning.
Slice the grapes in half and add them to a large mixing bowl with the apples and pears.
Add the pomegranate seeds and chopped pecans.
In a small bowl, whisk together the honey and ground cinnamon. If needed, thin it slightly with a splash of warm water or lemon juice.
Pour the dressing over the fruit and gently toss to combine.
Chill the salad in the refrigerator for at least 15 minutes before serving.

Servings and timing

This recipe serves 6–8 people and takes about 20 minutes to prepare. It’s best served chilled and can be made slightly ahead of time.

Variations

Sometimes I add sliced bananas or dried cranberries for extra texture and sweetness. If I’m going for more richness, I crumble in a bit of goat cheese or feta. I’ve also swapped the honey dressing for a maple syrup version with nutmeg and vanilla for a different seasonal spin.

storage/reheating

This salad keeps well for up to 2 days in the refrigerator, but I store it in an airtight container to keep the fruit fresh and crisp. If it starts to release too much juice, I drain a little before serving again. I don’t reheat this salad—it’s meant to be served cold.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the fruit and mix everything just before serving. To keep it fresh, I store the cut fruit with lemon juice and add the dressing right before serving.

What apples work best?

I use crisp, sweet apples like Honeycrisp, Fuji, or Gala. I avoid softer varieties that can get mushy.

Can I use other nuts?

Definitely. Walnuts, almonds, or even candied pecans add great texture and flavor.

Is this salad kid-friendly?

Absolutely. It’s naturally sweet and colorful, which makes it a hit with kids. I sometimes reduce the cinnamon a bit for younger palates.

Can I use a different dressing?

Yes, I’ve used maple syrup, vanilla yogurt, or even a citrus vinaigrette instead of the honey-cinnamon dressing depending on what I’m serving it with.

Conclusion

This fall fruit salad is my go-to when I want something light, sweet, and seasonal. It comes together quickly and always brings color and brightness to the table. Whether I’m serving it during the holidays or just using up extra fruit, this salad never fails to impress.