Thanksgiving Fruit Salad
Elevate your Thanksgiving dinner with this fall fruit salad. My Thanksgiving fruit salad recipe with citrus honey dressing is a perfect side dish for your feast!
Servings: 12 servings
Calories: 176kcal
Ingredients
Citrus Honey Dressing
- ¼ cup honey
- 2 teaspoon chai spice or pumpkin pie spice
- ¼ cup orange juice
- ½ teaspoon vanilla paste
- ¼ teaspoon poppy seeds optional
Fresh Fruit Salad
- 1 Gala or Honeycrisp apple cored and diced
- 1 Granny Smith apple cored and diced
- ½ cup dried cranberries
- ½ cup pomegranate arils
- 3 kiwis peeled and sliced
- 8 ounces ripe figs halved
- 2 Bartlett or D'Anjou pears cored and diced
- 4 clementines peeled and separated
- 3 cups grapes
- ½ cup praline pecans chopped
Instructions
- Make the Dressing
- In a small bowl, whisk together the ¼ cup raw honey, 2 teaspoon spice blend, the orange juice, vanilla bean paste, and poppy seeds until well combined. Set aside.
- Make the Fruit Salad
- Put the diced apples, dried cranberries, pomegranate arils, sliced kiwis, halved figs, diced pears, clementine slices and grapes into a large serving bowl.
- Pour the citrus honey dressing over the fruit, then sprinkle in the praline pecans. Toss with salad spoons and serve.
Notes
Make Ahead Instructions
Soak the chopped apples and pears in orange juice or pineapple juice to prevent them from turning brown, then keep the fruit salad in an airtight container. Make the dressing the next day, then toss the dressing and pecans together with the fruit before serving.Storage
If you're preparing the fruit salad ahead of time, store the dressing and nuts separately and toss them in right before serving. Keep the fruit salad in an airtight container overnight at best. The fresh fruit will start to change textures after that.Nutrition
Serving: 1g | Calories: 176kcal | Carbohydrates: 40g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 8mg | Fiber: 4g | Sugar: 33g