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Fresh Apple Fruit Salad

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A vibrant, refreshing fruit salad featuring crisp apples, citrus, berries, and a honey-citrus dressing. Perfect as a light Thanksgiving side dish or for any occasion needing a splash of color and crunch.

Ingredients

Scale
  • 2 medium Granny Smith apples, cored and chopped (about 9 oz each)
  • 2 medium Honeycrisp apples, cored and chopped (about 9 oz each)
  • 1 cup seedless red grapes, halved
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 1 cup diced pineapple (fresh or canned)
  • 1 large orange, peeled and segmented (or mandarin segments)
  • 1/2 cup pomegranate arils (optional)
  • 1/4 cup chopped walnuts or pecans (optional, for crunch)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Wash all apples, grapes, and berries thoroughly. Pat dry. Core and chop the Granny Smith and Honeycrisp apples into 3/4-inch cubes. Transfer to a large mixing bowl.
  2. Halve the grapes lengthwise and add to the mixing bowl.
  3. Peel and segment the orange, removing seeds and membranes. Cut segments in half if large. Add to the bowl.
  4. Add blueberries, diced pineapple, and pomegranate arils. If using frozen berries, thaw and pat dry before adding.
  5. In a small bowl, whisk together lemon juice, orange juice, honey (or maple syrup), cinnamon, and a pinch of salt until honey is fully dissolved.
  6. Pour dressing over the chopped fruit. Gently toss with a large spoon until evenly coated, being careful not to mash the berries.
  7. Sprinkle chopped walnuts or pecans over the salad and give one final gentle toss.
  8. Cover and refrigerate for 30–60 minutes before serving to let flavors meld, or serve immediately.
  9. Transfer to a serving bowl or platter. Garnish with extra pomegranate arils or mint if desired.

Notes

For best texture, use firm apples and add nuts just before serving. The salad is flexible—swap fruits or nuts as desired. To keep apples from browning, toss with lemon juice immediately. For vegan, use maple syrup instead of honey. Salad can be made ahead and refrigerated for up to 2 days; add nuts just before serving.

Nutrition

Keywords: apple fruit salad, Thanksgiving side dish, healthy fruit salad, easy fruit salad, holiday salad, gluten-free, vegetarian, vegan option

Find it online: https://bitematrix.com/fresh-apple-fruit-salad-recipe-easy-thanksgiving-side-dish-idea/