Thanksgiving Fruit Salad is a vibrant celebration of fall’s best flavors and textures, perfectly capturing the spirit of the holiday in every bite. This refreshing salad blends crisp green and red apples with juicy oranges, plump grapes, and tart dried cranberries, all enhanced by toasted pecans for a satisfying crunch. The homemade dressing, scented with warm apple pie spice and citrus zest, ties everything together with a subtle sweetness and depth. It’s an easy, colorful dish that brightens up any Thanksgiving table and offers a delightful balance to your classic holiday feast.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering a handful of fresh, straightforward ingredients is all it takes to make this delicious Thanksgiving Fruit Salad shine. Each item plays a key role—apples add crisp texture, citrus brings brightness, pecans offer a nutty crunch, and the spiced dressing adds warmth that feels just right for the season.
- 2 medium green apples: Crisp and tart, they provide a perfect contrast to the sweeter fruits.
- 2 medium red apples: Adds sweetness and vibrant color to the mix.
- ¾ cup dried cranberries: Bring a chewy, tart pop that enhances the fall flavors.
- 1 cup pecans: Toasted for extra crunch and a rich, nutty flavor.
- 1 cup grapes: Juicy and sweet, they add juicy freshness throughout the salad.
- 3 medium navel oranges: Segmented into bite-sized pieces for juicy citrus bursts.
- Juice of 1 medium lemon: Tossed with apples to keep them fresh and add brightness.
- ½ cup orange juice: Base for the spiced dressing that ties the salad together.
- ¼ cup white sugar: Adds just enough sweetness to balance the tart and savory elements.
- ¼ tsp apple pie spice: Provides warm, cozy flavor notes perfect for the holiday.
- Zest of 1 lemon: Adds fresh citrus aroma to the dressing.
- Zest of 1 orange: Boosts the citrusy brightness with natural oils for extra flavor.
How to Make Thanksgiving Fruit Salad
Step 1: Toast the Pecans
Start by preheating your oven to 350 degrees Fahrenheit and spreading the pecans evenly on a baking sheet. Toast them for about five minutes until you can smell their rich, nutty aroma. Toasting not only enhances their flavor but also adds that satisfying crunch that makes this salad so memorable. Once toasted, set them aside to cool completely.
Step 2: Prepare the Spiced Dressing
In a small saucepan, combine the orange juice, sugar, apple pie spice, lemon zest, and orange zest. Warm this mixture over medium heat just until it begins to simmer. This step helps dissolve the sugar and infuses the juice with the warm spices and bright citrus flavors. Once simmering, remove the pan from the heat and strain the dressing to keep it smooth and free of zest bits for a silky finish.
Step 3: Prepare the Fruit
Core and thinly slice both the green and red apples, then toss them immediately with lemon juice. This quick step will prevent browning and add a touch of fresh tang. Peel and segment the navel oranges into bite-sized pieces. Combine the apples, oranges, dried cranberries, grapes, and the cooled toasted pecans in a large mixing bowl, ready to be united with that luscious dressing.
Step 4: Toss and Combine
Drizzle the cooled spiced dressing evenly over the colorful fruit mixture. Gently toss everything together with care to coat all the fruits and nuts without bruising the pieces. This ensures every bite bursts with flavor and texture, highlighting why this Thanksgiving Fruit Salad is such a standout on the holiday table.
How to Serve Thanksgiving Fruit Salad
Garnishes
To elevate your Thanksgiving Fruit Salad presentation, consider sprinkling extra toasted pecans or a handful of pomegranate seeds on top just before serving. Fresh mint leaves can also add a pop of green and refreshing aroma that complements the fruit perfectly.
Side Dishes
This salad pairs beautifully with hearty roasted turkey, honey-glazed ham, or even alongside a rich stuffing. Its light, crisp nature provides a welcome contrast to heavier sides, making it a fresh and palate-cleansing addition to traditional Thanksgiving fare.
Creative Ways to Present
For a charming presentation, serve the salad in individual glass cups or hollowed-out orange halves. You can also layer it in a trifle dish for a festive, colorful display. Using clear serving bowls allows the vibrant colors to shine, adding visual appeal to your holiday buffet.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The salad keeps well for up to two days, though it’s best enjoyed fresh to maintain the crispness of the apples and the crunchiness of the pecans.
Freezing
Freezing is not recommended for Thanksgiving Fruit Salad because the fresh fruits and dressing will lose their texture and become mushy upon thawing. It’s best to prepare and enjoy it fresh or within a day or two.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is unnecessary and not advised. Simply give it a gentle stir if the dressing settles, and enjoy its refreshing flavors.
FAQs
Can I substitute nuts if I have allergies?
Absolutely! If pecans aren’t an option, try using toasted walnuts or omit nuts altogether for a nut-free salad. Pumpkin seeds can also add a delightful crunch without triggering common nut allergies.
Is this salad suitable for vegans?
Yes, this Thanksgiving Fruit Salad is completely vegan-friendly, as it contains only fruits, nuts, spices, and sugar. Just be sure your sugar is certified vegan if you want to keep it strictly plant-based.
Can I make this salad in advance for Thanksgiving?
You can prepare the dressing and toast the pecans a day ahead, and slice the fruit shortly before serving to keep it fresh and vibrant. Preparing too far in advance can cause the fruit to brown and the textures to degrade.
What does apple pie spice taste like?
Apple pie spice is a warm blend typically containing cinnamon, nutmeg, allspice, and sometimes cloves, which adds cozy, familiar notes reminiscent of homemade pie that perfectly complement the fruits in the salad.
Can I add other fruits to this salad?
Definitely! Fresh pears, pomegranate seeds, or even kiwi can be wonderful additions that bring new textures and tastes, but keep in mind that adding fruit with high water content may affect the salad’s texture.
Final Thoughts
There’s something truly special about the way fresh, crisp fruits and warm spices come together in this Thanksgiving Fruit Salad. It’s not only a feast for your taste buds but also a feast for your eyes, bringing bright colors and refreshing flavors to your holiday spread. I hope you give this recipe a try and find it as delightful and crowd-pleasing as I do every year. Your Thanksgiving table deserves this little burst of fall magic!
PrintThanksgiving Fruit Salad
Thanksgiving Fruit Salad is a vibrant and refreshing dish featuring a mix of crisp green and red apples, juicy navel oranges, sweet grapes, dried cranberries, and toasted pecans. Tossed in a homemade spiced citrus dressing with hints of apple pie spice and citrus zest, this salad brings a colorful and healthy touch to any holiday table. It is quick to prepare, taking only 15 minutes in total, making it an ideal side dish for Thanksgiving or any festive gathering.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Fruits
- 2 medium green apples
- 2 medium red apples
- 1 cup grapes
- 3 medium navel oranges
- ¾ cup dried cranberries
- Juice of 1 medium lemon
Nuts
- 1 cup pecans
Dressing
- ½ cup orange juice
- ¼ cup white sugar
- ¼ tsp apple pie spice
- Zest of 1 lemon
- Zest of 1 orange
Instructions
- Toast Pecans: Preheat the oven to 350°F. Spread pecans evenly on a baking sheet and toast them for about 5 minutes or until fragrant and aromatic. Remove from the oven and let cool completely.
- Prepare Dressing: In a small saucepan, combine orange juice, white sugar, apple pie spice, and the zests of lemon and orange. Heat over medium heat until the mixture simmers, stirring to dissolve the sugar. Once simmering, remove from heat and strain the mixture to remove the zest pieces. Allow the dressing to cool.
- Prepare Fruit: Core and slice the green and red apples, then immediately toss them with the lemon juice to prevent browning. Peel and chop the navel oranges into bite-sized pieces.
- Combine Salad Ingredients: In a large mixing bowl, combine the sliced apples, dried cranberries, toasted and cooled pecans, grapes, and chopped oranges.
- Toss with Dressing: Drizzle the cooled spiced dressing over the fruit and nut mixture. Gently toss everything together until the fruit is evenly coated with the dressing.
Notes
- To prevent the apples from browning, toss them immediately with lemon juice after slicing.
- Toasting the pecans enhances their flavor and adds a nice crunch to the salad.
- You can substitute pecans with walnuts or almonds if preferred.
- For a less sweet dressing, reduce the sugar to 2 tablespoons.
- This salad is best served fresh but can be prepared a few hours in advance and refrigerated.