Go Back
–+ servings
Fall Fruit Salad

Fresh Fall Fruit Salad with Honey-Lime Zing for Cozy Days

This Fall Fruit Salad combines apples, pears, cranberries, and pomegranate for a vibrant, healthy dish perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit
  • 2 cups Apples, diced Use firm varieties like Honeycrisp or Fuji.
  • 2 cups Pears, diced Choose ripe but firm pears.
  • 1 cup Fresh cranberries Can be substituted with dried cranberries.
  • 1 cup Pomegranate seeds May swap with other berries.
For the Dressing
  • 2 tablespoons Honey Maple syrup can be used for a vegan option.
  • 2 tablespoons Lime juice Fresh lime preferred.
  • 2 tablespoons Olive oil Avocado oil can be used as a substitute.
  • 1/4 teaspoon Salt Sea salt is recommended.
For the Crunch
  • 1/2 cup Toasted walnuts Toast in the oven at 350°F for 5-7 minutes.

Equipment

  • small bowl
  • large serving bowl
  • whisk
  • Knife

Method
 

How to Make Fall Fruit Salad
  1. In a small bowl, whisk together lime juice, honey, olive oil, and salt until smooth.
  2. Core and dice the apples and pears and place them in a large serving bowl.
  3. Immediately pour the dressing over the fruit and toss gently.
  4. Add cranberries and pomegranate seeds, and toss gently again.
  5. Fold in the toasted walnuts just before serving.
  6. Adjust the taste with more lime or honey if needed.
  7. Optional: Garnish with fresh mint and serve immediately.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 50mgPotassium: 220mgFiber: 4gSugar: 16gVitamin A: 2IUVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

Keep your salad covered in the refrigerator for up to 2 days. Combine fruit and dressing just before serving for the best texture.

Tried this recipe?

Let us know how it was!