Breakfast Fruit Salad with Greek Yogurt, Honey, and Pecans Recipe
This refreshing and vibrant Breakfast Fruit Salad combines a delightful mix of fresh berries, grapes, apple, and banana tossed with a creamy, subtly sweetened Greek yogurt dressing and topped with crunchy pecans. Perfect as a healthy and quick morning meal or a light snack, this fruit salad is bursting with natural flavors and nutritional goodness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Fruit
- 1 cup Strawberries, washed and cut into bite-sized pieces
- 1 cup Green Grapes, washed and halved
- 1 cup Red Grapes, washed and halved
- 1 cup Blueberries, washed
- 1 Apple, washed, cored, peeled, and diced
- 1 Banana, peeled and sliced (add just before serving if preparing ahead)
Toppings and Dressing
- ¼ cup Pecans, chopped
- 1 cup Plain Greek Yogurt
- 1–2 tbsp Honey
- ½ tsp Vanilla Extract
- ½ tsp Almond Extract
Instructions
- Prepare the Fruit: Combine all the prepared fruit—strawberries, green grapes, red grapes, blueberries, and diced apple—in a large bowl, ensuring they are well mixed. If you plan to serve the salad later, hold off on adding the banana at this stage to prevent browning.
- Make the Yogurt Dressing: In a separate small mixing bowl, stir together the plain Greek yogurt, honey, vanilla extract, and almond extract until the mixture is smooth and evenly combined.
- Combine and Serve: Gently fold the yogurt dressing into the fruit mixture, taking care to evenly coat all the fruit without bruising it. Top the salad with the chopped pecans for added texture and crunch. If you held back the banana earlier, add the slices just before serving to maintain freshness and color.
Notes
- To keep the banana from browning, add it only right before serving if preparing salad ahead of time.
- You can adjust the amount of honey based on your desired level of sweetness or substitute with maple syrup or agave nectar for different flavors.
- For a nut-free version, omit the pecans or replace them with seeds like pumpkin or sunflower.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
