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–+ servings
Fall Fruit Salad

Fall Fruit Salad that Bursts with Seasonal Flavors

A vibrant Fall Fruit Salad filled with crisp apples, juicy grapes, and tangy oranges, all drizzled with a spiced dressing. Perfect for holiday feasts!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Green Apples Adds crispness and tartness; can substitute with Granny Smith
  • 2 medium Red Apples Provides sweetness; consider Fuji or Gala apples
  • 3/4 cup Dried Cranberries Infuses sweetness; raisins could be an alternative
  • 1 cup Pecans Adds crunch and nuttiness; walnuts also work well
  • 1 cup Grapes Offers juiciness and color; blueberries or chopped citrus could be used
  • 3 medium Navel Oranges Provides bright citrus flavor; mandarins or clementines are great substitutes
For the Dressing
  • 1 medium Lemon Juice Prevents browning of apple slices; fresh juice is best
  • 1/2 cup Orange Juice Forms the base of the dressing; freshly squeezed enhances flavor
  • 1/4 cup White Sugar Sweetens the dressing; substitutes like honey or maple syrup can be used
  • 1/4 tsp Apple Pie Spice Adds warmth; cinnamon can be a substitute
  • 1 Zest of Lemon Brightens the dressing with citrus notes
  • 1 Zest of Orange Enhances the orange flavor in the dressing

Equipment

  • Oven
  • Small Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them for about 10 minutes, stirring halfway through.
  2. In a small saucepan, combine the orange juice, white sugar, apple pie spice, lemon zest, and orange zest. Whisk together and bring to a low boil. Let simmer for 3-4 minutes, then strain and cool.
  3. Core the apples and slice into bite-sized pieces. Coat immediately with lemon juice to prevent browning.
  4. Peel the navel oranges and segment into bite-sized pieces, removing seeds.
  5. In a large mixing bowl, combine the sliced apples, segmented oranges, dried cranberries, toasted pecans, and grapes. Drizzle the cooled dressing over the top and gently toss.
  6. Serve immediately or refrigerate for up to one hour before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 5mgPotassium: 200mgFiber: 3gSugar: 20gVitamin A: 200IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Choose fresh seasonal fruits for better flavor. Prepare dressing in advance to save time. Serve salad immediately for best flavor and freshness.

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