Description
This Thanksgiving Fruit Salad is a vibrant and refreshing holiday side dish combining crisp apples, juicy pears, sweet grapes, tangy pineapple, and mandarin oranges with a creamy honey-cinnamon yogurt dressing. Enhanced with dried cranberries and crunchy pecans, this salad offers a perfect balance of textures and flavors, ideal for festive gatherings or a healthy treat.
Ingredients
Scale
Fruit
- 2 apples, cored and diced
- 2 pears, cored and diced
- 1 cup red seedless grapes, halved
- 1 cup green seedless grapes, halved
- 1 cup fresh pineapple chunks
- 1 cup canned mandarin oranges, drained
- 1/2 cup dried cranberries
Nuts
- 1/2 cup chopped pecans
Dressing
- 1/2 cup vanilla Greek yogurt
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Juice of 1/2 lemon
Instructions
- Prepare the Fruit: In a large mixing bowl, combine the diced apples and pears. Squeeze the lemon juice over them and toss gently to prevent browning and preserve freshness.
- Add Remaining Fruit and Nuts: Add the halved red and green grapes, pineapple chunks, drained mandarin oranges, dried cranberries, and chopped pecans to the bowl with the apples and pears.
- Make the Dressing: In a small bowl, whisk together the vanilla Greek yogurt, honey, and ground cinnamon until the mixture is smooth and well combined.
- Combine Salad and Dressing: Pour the yogurt dressing over the fruit and nut mixture, then gently fold everything together ensuring all ingredients are evenly coated without crushing the fruit.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld. Serve the salad chilled for best taste.
Notes
- Substitute pecans with walnuts or omit nuts for a nut-free version.
- For extra sweetness and texture, mix in a few mini marshmallows.
- This salad is best served the same day but can be stored in the refrigerator for up to 2 days.
