Fall Fruit Salad with Apple Pie Spice and Toasted Pecans Recipe
This Fall Fruit Salad is a vibrant and refreshing dish bursting with the flavors of the season. Featuring a mix of crisp green and red apples, tart dried cranberries, toasted pecans, juicy grapes, and sweet naval oranges, all tossed in a homemade apple spice dressing with hints of citrus zest and warming apple pie spice. Perfect as a Thanksgiving side or a healthy appetizer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Salad Ingredients:
- 2 medium green apples
- 2 medium red apples
- ¾ cup dried cranberries
- 1 cup pecans
- 1 cup grapes
- 3 medium naval oranges
- Juice of 1 medium lemon (use half for tossing apples)
Dressing Ingredients:
- ½ cup orange juice
- ¼ cup white sugar
- ¼ tsp apple pie spice
- Zest of 1 lemon
- Zest of 1 orange
Instructions
- Toast Pecans: Preheat the oven to 350°F (177°C). Spread the pecans on a baking sheet and place in the oven while it heats up. When you begin to smell the pecans roasting, roughly at the time the oven reaches temperature, remove them and allow to cool.
- Make Dressing: In a small saucepan, combine orange juice, white sugar, apple pie spice, lemon zest, and orange zest. Place over medium heat and whisk to mix. Bring the mixture to a low boil and then let it simmer for 3-4 minutes for flavors to meld. Strain the dressing through a fine mesh strainer and let it cool completely.
- Prepare Apples: Core and slice both green and red apples into bite-sized pieces. Toss the apple slices immediately with juice from half the lemon to prevent browning and maintain freshness.
- Prepare Oranges: Peel the naval oranges carefully, removing all pith, and cut into bite-sized pieces.
- Assemble Salad: In a large mixing bowl, combine the apple slices, dried cranberries, toasted pecans, grapes, and orange pieces. Drizzle the cooled apple spice dressing over the fruit mixture and toss gently to coat evenly.
- Serve: Serve the salad immediately or refrigerate briefly before serving as a refreshing fall side dish or appetizer.
Notes
- To prevent apples from browning, toss them immediately with lemon juice.
- Toast the pecans just until fragrant to enhance their flavor without burning.
- The dressing can be made ahead and refrigerated; add to fruit just before serving.
- Use fresh citrus zest for the best aroma and flavor in the dressing.
- This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to a day.
