I love this fruit salad any time of year, to be honest, but find it’s the perfect Thanksgiving fruit salad – and I also just like it all Autumn long. The colors of Autumn Fruit Salad with apples, pears, grapes, & pecans are what really draw me in … vibrant, harvest tones.

In this article

• The Story Behind the Recipe
• Fall Fruit Salad Ingredients
• What to Serve with Fall Fruit Salad
• More Fall & Fruit Salad Recipes

The Story Behind the Recipe

It’s fall! I’ve embraced cozy sweaters, the fact that we’ve had to turn our thermostat back on, and fall produce. Pumpkins! Squash! Crisp right-off-the-tree apples! Oh, happy day.

This fall fruit salad came to be a couple of weeks ago when an awesome neighbor bought a couple of 40 pound boxes (!!) of honeycrisp apples and divvied it up amongst several of us.

The next morning, I peered at the happy-making bowl of honeycrisps gracing our kitchen counter and I decided that a reverse of my usual breakfast – yogurt with fruit on top – was in order.

So I made this fruit salad for the first time – with honeycrisps, some ripe pears, and a few plums I had on hand, and a dressing made with Greek yogurt. Yum.

The dressing came together flawlessly the first time I took a stab at it (I love it when that happens!) – a little of this, a little of that, perfect!

Fall Fruit Salad Ingredients

The fruit, I ended up tinkering with a bit to end up with this final result. I decided I favor red grapes over plums; crisp pears work better than softer varieties – and if you can’t find great pears for this salad, you’re better off leaving them out and throwing in extra apples and grapes.

We’ve got:

• Bartlett pears
• Honeycrisp apples
• Red grapes

And then for the Cinnamon Greek Yogurt Dressing (but it’s versatile if you need a dairy-free version – see the recipe for notes!) we have:

• Greek yogurt
• Zest & juice of a lemon
• Pure vanilla extract
• Pure maple syrup or honey
• Cinnamon & nutmeg

And then to top it all, if you like a bit of crunch atop your fall fruit salad, go for some:

• Chopped pecans

(But it’s perfectly delicious without any nuts, too).

What to Serve with Fall Fruit Salad

If you’re looking for a Thanksgiving fruit salad, this would be absolutely perfect. Perhaps the vegan version served up with this Thanksgiving menu?

I love to pass this fall fruit salad along with fat stacks of these pumpkin pancakes for the perfect fall breakfast. Or for a heartier breakfast, perhaps a breakfast casserole + fruit salad situation could be a winner? Here’s a meaty breakfast casserole to check out, or perhaps one with mushrooms and Swiss cheese?

More Fall & Fruit Salad Recipes

• Looking for a green salad instead? This Simple Fall Green Salad with Honeycrisp Apples & Pecans has you covered.
• This Kale Salad with Almonds has an irresistible lemony garlic dressing. A fave all season!
• Here’s a fruit salad for another season – summer! I love the lemon poppyseed dressing.

Print

Fall Fruit Salad

Crisp apples, sweet pears, and juicy grapes combined with a creamy cinnamon Greek yogurt dressing, and then sprinkled with a few chopped pecans for crunch. Oh, happy harvest! There's a delicious dairy-free/vegan option too.

Course Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 222kcal

Author Kare

Ingredients

• 2 medium Bartlett pears or other ripe but firm pears, diced
• 2 medium apples a fresh, crisp variety like honeycrisp, cripps, or pink lady is best, diced
• 1 cup red grapes halved
• 1/3 cup Greek yogurt can substitute your favorite plain or vanilla non-dairy yogurt – see notes
• 2 teaspoons freshly grated lemon zest from 1 medium lemon
• 1 tablespoon fresh lemon juice from the zested lemon
• 2 tablespoons pure maple syrup can substitute honey
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoons ground nutmeg
• 1/3 cup pecans* chopped

Instructions

• Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
• To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.
• Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.

Notes

Nutrition information includes pecans.

*If you prefer to make this without the pecans, just leave them off – it’s still plenty delicious without them.

Dairy-free option:

Use your favorite non-dairy yogurt, either plain or vanilla. Depending on how sweet your non-dairy yogurt is, you may want to adjust the sweetener.

Vegan option:

Follow the dairy-free option and choose pure maple syrup for the sweetener.

Make-ahead tips:

The salad tends to get a little watery if it sits for long, so I recommend keeping the dressing and the salad separate until right before serving. Also, if you cut your fruit far ahead of time, try tossing it with a little fresh lemon juice to help keep it from browning.

Nutrition

Calories: 222kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 360mg | Fiber: 6g | Sugar: 31g | Vitamin A: 103IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

The post Fall Fruit Salad appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Fall Sangria Ingredients
• How to Make It
• Tip for Success
• More Sangria Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve had delicious red sangria with hints of fall spices here and there (oh, so good), but never white. So I decided to give it a try, and man oh man, am I glad I did?

That would a be a “yes.”

Cinnamon, cloves, and allspice permeate this light white sangria – that’s what you taste hints of first. Then you get the fruitiness – honeycrisp apples, perfectly ripe pears. Then a bit – just a bit – of bite from the ginger ale.

And then you nibble on the fruit – oh my gosh, so good, but be warned! It’s all potent, but the fruit? It’s extra potent. As he finished off his glass, I may or may not have heard my guy say to the baby, “Later on, Daddy’s got a date with a fork and a pitcher!”

He’s so going to kill me for sharing that.

Fall Sangria Ingredients

• White wine – Sauvignon blanc or Pinot Grigio are great, but any dry white wine will do.
• Orange – Sliced
• Pear – I love Bartlett pears in sangria (like this pear sangria!) because they’re nice and firm, but any pear will do.
• Apple – Honeycrisp is especially good!
• Cloves – Stick ’em in the orange peel, mulled cider style
• Cinnamon sticks – Both for flavoring and for serving.
• Allspice
• Rum – Go with light/white rum.
• Ginger ale

How to Make It

First, poke holes in the orange peel and stick the cloves in. Add to your pitcher. Add the remaining fruit and spices, then pour the wine and rum over the top. Let it sit in the fridge for a few hours, then top with ginger ale and serve. That’s it!

Tip for Success

• The longer it sits (up to 3 days), the better it tastes. Just wait until right before serving to add the ginger ale, or you’ll lose the fizz.

More Sangria Recipes

• Apple Cider Sangria
• Pear Sangria
• The BEST Red Sangria Recipe!
• Summer Sangria
• Strawberry Sangria
• Strawberry Kiwi Sangria
• Cranberry Apple Sangria
• Spiced White Wine Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

Print

Fall Sangria

Apples, pears, and oranges join hands with cinnamon, cloves, allspice, rum, and Sauvignon Blanc for a spicy, fruity autumn-inspired white sangria.

Keyword autumn sangria, fall sangria

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 240kcal

Author Kare

Ingredients

• 1 bottle white wine*
• 1 medium orange
• 1 large Bartlett pear or pear variety of your choice, sliced into wedges
• 1 large Honeycrisp apple or apple variety of your choice, sliced into wedges
• 2 tablespoons whole cloves
• 6 3- inch cinnamon sticks
• 2 teaspoons whole allspice
• 1/2 cup white rum
• 4 cups ginger ale
• Additional cinnamon sticks for serving

Instructions

• Slice the orange into 1/2-inch wide slices, then poke all around the peels with a toothpick to make holes for the cloves. Stick the stem end of the whole cloves into the toothpick holes.
• Add clove-studded orange slices to a pitcher along with the pear and apple slices. Top with the cinnamon sticks and sprinkle in the allspice.
• Pour in the bottle of Sauvignon Blanc and add the rum. Stir gently.
• Cover and refrigerate for at least 4 hours, up to 8 hours.
• Remove from refrigerator and strain mixture to remove allspice and any errant bits of clove. Add back the fruit and cinnamon sticks.
• Pour in ginger ale and stir gently.
• Serve with pieces of fruit in each glass and top with a fresh cinnamon stick.

Notes

• Sauvignon Blanc is good, but Pinot Grigio would be great, too – any dry white wine should do

Nutrition

Serving: 1g | Calories: 240kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 22mg | Potassium: 199mg | Fiber: 3g | Sugar: 20g | Vitamin A: 71IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 1mg

The post Fall Sangria appeared first on Kitchen Treaty.