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Colorful fall fruit salad with diced apples, pears, grapes, and pomegranate seeds in a wooden bowl, drizzled with maple cinnamon dressing and topped with toasted pecans

Easy 15-Minute Fall Fruit Salad Recipe

This Ultimate Fall Fruit Salad is a seasonal celebration of apples, pears, grapes, and pomegranate seeds, tossed with a maple-cinnamon dressing. Ready in just 20 minutes, it’s the perfect autumn side dish, holiday centerpiece, or healthy snack packed with antioxidants and vitamin C.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 large apples Gala + Granny Smith, cored and diced
  • 2 pears cored and diced
  • 1 cup seedless grapes halved
  • 1/2 cup pomegranate seeds
  • 1/2 cup toasted pecans optional
  • 1/2 cup orange segments optional
  • 2 tbsp pure maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Pinch of salt
  • 1/4 tsp ground cinnamon

Method
 

  1. Wash and prepare fruits: dice apples and pears, halve grapes, extract pomegranate seeds, and segment oranges.
  2. Toast pecans in a skillet for 3-5 minutes until fragrant, then cool.
  3. Whisk maple syrup, lemon juice, olive oil, salt, and cinnamon together to create dressing.
  4. Combine apples, pears, grapes, pomegranate seeds, and oranges in a large bowl.
  5. Pour dressing over fruit and toss gently to coat evenly.
  6. Top with toasted pecans and serve immediately, or chill for 30 minutes before serving.

Notes

For best results, use ripe fruits and add lemon juice to prevent browning. Store nuts separately if making ahead. Salad keeps for up to 24 hours refrigerated, though best enjoyed fresh.