Thanksgiving Fruit Salad
servings
This colorful thanksgiving fruit salad is full of apples and citrus flavors. A homemade dressing adds sweetness and warm fall spices.
Equipment
- baking sheet
- small saucepan
- whisk
- fine-mesh strainer
- apple slicer and knife
- large bowl
Ingredients
Fruit Salad Ingredients:
- 2 medium green apples
- 2 medium red apples
- ¾ cup dried cranberries
- 1 cup pecans
- 1 cup grapes
- 3 medium navel oranges
- 1 medium lemon juiced
Dressing Ingredients:
- ½ cup orange juice
- ¼ cup white sugar
- ¼ teaspoon apple pie spice
- zest of 1 lemon
- zest of 1 orange
Instructions
- Preheat oven to 350°F. Place pecans on a baking sheet and place in the oven while it’s heating up. Remove pecans from the oven when you can smell them, about the same time the oven is fully heated. Remove from the oven and cool.
- In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.
- Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.
- Strain in a fine mesh strainer and cool completely.
- Core and slice apples to bite sized pieces. Toss apples with juice from half a lemon to prevent browning.
- Cut the peel off the orange and cut into bite sized pieces.
- In a large bowl, mix apples, dried cranberries, toasted pecans, grapes and oranges.
- Drizzle dressing over the fruit and toss to combine. Serve.
Notes
- Serve immediately or refrigerate until you serve.
- Refrigerate the fruit salad for 1-2 days.
- Add diced pear instead of the green apples.
- Add pomegranate seeds.
Nutrition
Calories: 223kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 279mg | Fiber: 5g | Sugar: 31g | Vitamin A: 198IU | Vitamin C: 40mg | Calcium: 37mg | Iron: 1mg