Introduction

This Fall Fruit Salad is a fresh, vibrant mix of seasonal fruits dressed with a warm cinnamon-maple syrup dressing. Perfect for a light snack or a festive side dish, it balances sweet and tart flavors with a satisfying crunch from pecans.

A white bowl filled with a fruit salad showing three layers: the bottom layer with shiny red grapes, the middle layer with blackberries, and the top layer with light yellow apple cubes sprinkled with brown cinnamon powder. Mixed throughout are pecan halves adding a brown crunchy texture. The bowl is on a white marbled surface next to two cinnamon sticks and a metal whisk, with a red patterned cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 orange
2 tablespoons maple syrup
3/4 teaspoon ground cinnamon
16 ounces red seedless grapes
12 ounces blackberries
1 cup chopped pecans
2 large sweet apples

Instructions

Step 1: In a large bowl, zest and juice the orange. Add the maple syrup and ground cinnamon, then whisk everything together until well combined.
Step 2: Add the grapes, blackberries, and chopped pecans to the bowl. Cube the apples into bite-sized pieces and add them immediately. Toss all the fruit gently to coat evenly with the dressing.
Step 3: Serve the salad right away for the freshest taste, or cover and refrigerate until ready to serve.

Tips & Variations

Use a mix of different apple varieties, like Fuji and Honeycrisp, for added texture and flavor complexity.
Substitute chopped walnuts or almonds for pecans if preferred.
Add a handful of dried cranberries or pomegranate seeds for extra color and tartness.
For a creamy twist, drizzle a little yogurt or sprinkle some feta cheese on top before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The fruit may release some juice over time, so give it a gentle stir before serving. It is best enjoyed fresh to maintain its texture and flavor. Avoid freezing this salad as it will alter the fruit’s texture.

How to Serve

A grey bowl filled with a fresh fruit and nut mix sits on a white marbled surface. The mix has three main layers: the bottom layer has deep black-blackberries, the middle layer is bright red grapes, and the top layer contains light yellow cubes of apples sprinkled with cinnamon. Scattered on top are light brown pecan halves and crushed walnuts. The bowl is placed near two cinnamon sticks and a metal whisk, with a red cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Fall Fruit Salad ahead of time?

Yes, you can prepare it a few hours ahead and store it covered in the refrigerator. However, apples may brown slightly, so tossing them with a little lemon juice before adding can help retain their color.

Can I use other fruits in this salad?

Absolutely! Pears, figs, or persimmons would complement the fall flavors nicely. Just make sure to adjust quantities and dressing to maintain balance.

Fall Fruit Salad Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

A vibrant and refreshing Fall Fruit Salad featuring a medley of sweet apples, juicy grapes, blackberries, and crunchy pecans, all tossed in a zesty orange and cinnamon maple syrup dressing. Perfect as a healthy snack or a festive side dish during autumn.

Author: Lena
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dressing

1 orange (zest and juice)
2 tablespoons maple syrup
3/4 teaspoon ground cinnamon

Fruit and Nuts

16 ounces red seedless grapes
12 ounces blackberries
1 cup chopped pecans
2 large sweet apples, cubed

Instructions

Prepare the Dressing: In a large bowl, zest and juice one orange. Add 2 tablespoons of maple syrup and 3/4 teaspoon of ground cinnamon. Whisk the ingredients together until well combined, creating a flavorful citrus-spiced dressing.
Add Fruit and Nuts: To the bowl, add 16 ounces of red seedless grapes, 12 ounces of blackberries, and 1 cup of chopped pecans. Cube 2 large sweet apples into bite-sized pieces and add them immediately to the bowl.
Toss the Salad: Gently toss all the fruit and nuts in the bowl with the dressing, ensuring everything is evenly coated with the orange maple cinnamon mixture.
Serve or Store: Serve the salad immediately for maximum freshness or cover and store it in the refrigerator until ready to serve. This helps flavors meld and keeps the fruit crisp.

Notes

Use sweet apples such as Fuji or Gala for the best flavor contrast.
Chilling the salad for about 30 minutes before serving allows flavors to blend beautifully.
For added texture, swap pecans with walnuts or add a handful of dried cranberries.
Serve as a healthy side dish or a light dessert during fall gatherings.
To prevent apples from browning too quickly, toss them immediately in the dressing.

Keywords: fall fruit salad, maple syrup dressing, autumn fruit salad, healthy fruit salad, apple grape salad, no-cook fruit salad