Ingredients
Dressing
- ½ cup fresh orange juice
- ¼ cup honey
- ¼ teaspoon pumpkin pie spice
Fruit Salad
- 2 kiwi, peeled, halved and thinly sliced
- 1 D’anjou or Bartlett pear, cored and chopped
- 1 Honeycrisp or Gala apple, cored and chopped
- 1 can (15 ounces) mandarin oranges in water, drained and patted dry
- 1 ½ cups red grapes, halved
- ½ cup dried cranberries
- ½ cup pecan halves
- ½ cup pomegranate arils
Instructions
- Prepare the dressing: In a large bowl, whisk together fresh orange juice, honey, and pumpkin pie spice until fully combined to create a sweet and spiced dressing base.
- Add the fruit and nuts: To the same bowl, add the peeled and sliced kiwi, chopped pear, chopped apple, drained mandarin oranges, halved red grapes, dried cranberries, pecan halves, and pomegranate arils. Gently toss all ingredients together to evenly coat the fruit with the dressing without bruising the delicate pieces.
- Serve immediately: Transfer the tossed fruit salad to a serving dish and serve right away to enjoy the fresh flavors and vibrant colors at their best.
Notes
- Use ripe but firm fruit to avoid mushy texture.
- For a nuttier flavor, lightly toast pecans before adding.
- This salad is best enjoyed fresh and does not hold well for long periods after mixing as the fruit can release juice.
- You can substitute dried cranberries with raisins or chopped dried apricots.
- If you prefer a less sweet salad, reduce the honey quantity slightly.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
