Fall Fruit Salad

Crisp apples, juicy grapes, and blackberries tossed in a cinnamon-orange maple dressing — a refreshing, festive side dish for fall!

This Fall Fruit Salad is the perfect way to celebrate the harvest season! Fresh, crisp apples, sweet grapes, and blackberries come together with a hint of crunch from chopped pecans. The real star is the zesty homemade orange cinnamon dressing that ties everything together with cozy, warm flavor. It’s ideal for potlucks, holiday tables, or a healthy side during the week.

Why You’ll Love This

• Full of Fall Flavors: Cinnamon, maple, orange, and apples make this salad taste like autumn in a bowl.
• Quick to Make: 15 minutes from start to finish.
• Naturally Sweetened: Maple syrup provides sweetness without refined sugar.
• Make-Ahead Friendly: Great for meal prep or holiday prep.
• Versatile: Works as a side dish, light dessert, or healthy snack.
• Gluten-Free, Vegetarian & Dairy-Free: Easily fits into many dietary needs.

Ingredients

For the Dressing

• Zest and juice of 1 orange (about ¼ cup juice)
• 2 tablespoons maple syrup
• ¾ teaspoon ground cinnamon

For the Salad

• 16 ounces red seedless grapes
• 12 ounces blackberries
• 2 large sweet apples (like Honeycrisp, Fuji, or Gala)
• 1 cup chopped pecans

Instructions

1. Make the Dressing:
   In a large bowl, combine orange zest, orange juice, maple syrup, and cinnamon. Whisk until well mixed.
2. Assemble the Salad:
   Add grapes, blackberries, and chopped pecans to the bowl. Core and cube apples into bite-sized pieces, then immediately add to the bowl.
3. Toss and Serve:
   Toss gently to coat all the fruit with the dressing. Serve immediately or refrigerate until ready to serve.

Tips / Storage / FAQs

Tips

• Toss the apples in the dressing right away to prevent browning.
• Toast the pecans for extra flavor and crunch.
• Use a mix of red and green apples for visual contrast.

Storage

• Store covered in the fridge for up to 3–4 days.
• Give it a quick toss before serving if made ahead.

FAQs

• Can I use bottled orange juice? Yes, about ¼ cup of orange juice can substitute the juice of one orange.
• Can I make this nut-free? Absolutely. Just omit the pecans or substitute with seeds like sunflower or pumpkin.
• What other fruits can I add? Pears, pomegranate seeds, or dried cranberries would work well.

Final Thoughts

This Fall Fruit Salad is vibrant, flavorful, and totally effortless. Whether you’re making it for a cozy dinner, Thanksgiving feast, or weekday lunch, it’s a beautiful and delicious way to celebrate seasonal produce. Don’t be surprised if everyone asks for the recipe!

The Goods

Fall Fruit Salad

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Celebrate fall with this easy and healthy Fall Fruit Salad! Featuring apples, grapes, blackberries, pecans, and a cozy cinnamon-orange dressing. Great for potlucks and holiday dinners.

Course Salad

Cuisine American

Recipes

• For the Dressing
• Zest and juice of 1 orange about ¼ cup juice
• 2 tablespoons maple syrup
• ¾ teaspoon ground cinnamon
• For the Salad
• 16 ounces red seedless grapes
• 12 ounces blackberries
• 2 large sweet apples like Honeycrisp, Fuji, or Gala
• 1 cup chopped pecans

Instructions

• Make the Dressing:
• In a large bowl, combine orange zest, orange juice, maple syrup, and cinnamon. Whisk until well mixed.
• Assemble the Salad:
• Add grapes, blackberries, and chopped pecans to the bowl. Core and cube apples into bite-sized pieces, then immediately add to the bowl.
• Toss and Serve:
• Toss gently to coat all the fruit with the dressing. Serve immediately or refrigerate until ready to serve.

Notes

Toss the apples in the dressing right away to prevent browning.

Toast the pecans for extra flavor and crunch.

Use a mix of red and green apples for visual contrast.