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Fall Fruit Salad Recipe

4.8 from 109 reviews

A refreshing Fall Fruit Salad featuring a delightful mix of apples, grapes, blackberries, and pecans, all tossed in a spiced orange-maple dressing. Perfect for a light snack or a seasonal side dish that captures the essence of autumn flavors.

Ingredients

Scale

Fruit

  • 1 orange (zested and juiced)
  • 16 ounces red seedless grapes
  • 12 ounces blackberries
  • 2 large sweet apples, cubed

Other Ingredients

  • 2 tablespoons maple syrup
  • 3/4 teaspoon ground cinnamon
  • 1 cup chopped pecans

Instructions

  1. Prepare the dressing: In a large bowl, combine the zest and juice of one orange. Add the maple syrup and ground cinnamon, then whisk thoroughly until well blended to create a flavorful, spiced citrus dressing.
  2. Add the fruit and nuts: To the bowl, add the red seedless grapes, blackberries, and chopped pecans. Then cube the sweet apples into bite-sized pieces and immediately add them to the bowl to prevent browning.
  3. Toss the salad: Gently toss all the fruit and nuts together in the dressing to coat evenly, ensuring every bite carries the warm maple-cinnamon flavor.
  4. Serve or store: Serve the Fall Fruit Salad immediately for the freshest taste or cover and refrigerate until ready to serve, allowing the flavors to meld slightly.

Notes

  • Use sweet apples like Fuji or Honeycrisp for the best flavor balance.
  • To prevent apple slices from browning if prepping in advance, toss them with a small amount of lemon juice before adding to the salad.
  • Chopped pecans add a nice crunch; walnuts or almonds can be used as substitutes.
  • This salad is best served fresh but can be refrigerated for up to 24 hours.
  • The maple syrup provides natural sweetness, but you can adjust the amount or substitute with honey if preferred.

Keywords: Fall fruit salad, apple grape blackberry salad, maple cinnamon fruit salad, autumn fruit salad, healthy fruit salad, no-cook salad