If you’ve ever dreamed of capturing the colors and flavors of fall in a single bowl, the Thanksgiving Fruit Salad Recipe is your answer. It’s a vibrant, refreshing medley that celebrates the best of the season: juicy grapes, crisp apples, ripe pears, pineapple, and citrus, all tossed with a creamy honey-yogurt dressing and a sprinkle of toasted pecans. This isn’t just another fruit salad; it’s a showstopper that brightens up your holiday table, complements savory dishes, and gets everyone asking for seconds. Whether you’re hosting a big family gathering or bringing a dish to Friendsgiving, this Thanksgiving Fruit Salad Recipe is bound to steal the spotlight.
Ingredients You’ll Need
-
Fruits
- 2 cups red seedless grapes, halved
- 2 cups green seedless grapes, halved
- 2 crisp apples, chopped
- 2 ripe pears, chopped
- 1 cup pineapple chunks
- 1 cup mandarin orange segments
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
Nuts
- 1/2 cup pecans, toasted and chopped
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
How to Make Thanksgiving Fruit Salad Recipe
Step 1: Prep the Fruit
Start by giving all your fruit a good rinse and patting them dry. Halve the grapes, then chop the apples and pears into bite-sized pieces. Segment your mandarin oranges and, if using fresh pineapple, cut it into small chunks. This step sets the stage for a colorful, juicy salad, so take a moment to admire your handiwork!
Step 2: Mix the Fruit Base
In a large mixing bowl, combine the halved grapes, apples, pears, pineapple chunks, mandarin segments, dried cranberries, toasted pecans, and pomegranate arils. Gently toss everything together—already, the bowl will look like a festive masterpiece.
Step 3: Make the Creamy Dressing
In a separate small bowl, whisk together the Greek yogurt, honey, fresh lemon juice, and cinnamon until completely smooth. The result is a creamy, luscious dressing with just enough sweetness and a subtle hint of spice.
Step 4: Combine and Toss
Pour the yogurt dressing over the fruit and nut mixture. Using a large spoon or spatula, gently toss to coat all the ingredients evenly. The dressing should cling lightly to the fruit, creating a glossy, irresistible finish.
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes. This time allows the flavors to meld and the salad to chill, making it perfectly refreshing when served. Give it one last gentle toss before transferring to your favorite serving dish.
How to Serve Thanksgiving Fruit Salad Recipe
Garnishes
Just before serving, sprinkle a few extra pomegranate arils and pecans over the top for a stunning, jewel-like finish. A light dusting of cinnamon or a drizzle of honey is also a beautiful touch that adds both flair and flavor.
Side Dishes
The Thanksgiving Fruit Salad Recipe is a wonderful palate cleanser between rich, savory bites. It pairs beautifully with roast turkey, stuffing, mashed potatoes, and even creamy casseroles. Serve it alongside the main meal to add brightness to your spread.
Creative Ways to Present
For a fun twist, try serving the salad in individual glasses or hollowed-out orange halves for a playful, portable presentation. Layering the fruit and dressing in a clear trifle bowl also creates a showstopping centerpiece for your holiday table.
Make Ahead and Storage
Storing Leftovers
Leftover Thanksgiving Fruit Salad Recipe can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen as they sit, but it’s best enjoyed fresh for maximum crunch and color.
Freezing
Unfortunately, this salad doesn’t freeze well due to the high water content of the fruit and the creamy dressing. The texture becomes mushy once thawed, so it’s best to make only what you’ll enjoy within a couple of days.
Reheating
No reheating needed! This salad is meant to be served chilled, straight from the refrigerator. If you’ve made it ahead, simply give it a gentle stir before serving to redistribute the dressing.
FAQs
Can I make the Thanksgiving Fruit Salad Recipe a day in advance?
Yes! You can prep all the fruit and dressing a day ahead. To prevent browning, toss apples and pears with lemon juice before mixing. Store the fruit and dressing separately, then combine and toss just before serving for the freshest taste.
What can I use instead of pecans?
Walnuts make a great substitute for pecans, offering similar crunch and flavor. If you need a nut-free option, try toasted pumpkin seeds or simply omit the nuts altogether.
Can I use other fruits in this recipe?
Absolutely! The Thanksgiving Fruit Salad Recipe is flexible. Swap in what’s seasonal or on hand, like kiwi, bananas, or even berries. Just remember to balance textures and flavors for the best results.
Is this salad suitable for special diets?
Yes, this recipe is vegetarian and gluten-free. For a dairy-free version, use coconut yogurt in place of Greek yogurt and ensure your honey is vegan or swap for maple syrup.
How can I keep the salad from getting watery?
To minimize excess liquid, pat your fruit dry before mixing and avoid adding extra juicy ingredients right before serving. Chilling the salad also helps keep everything crisp and fresh.
Final Thoughts
If you’re looking for a fresh, colorful addition to your holiday feast, the Thanksgiving Fruit Salad Recipe is a must-try. It’s simple, festive, and brings a burst of sunshine to every plate. I truly hope you give it a spot at your table this season—your guests will thank you, and you might just find a new holiday favorite!
Print
Thanksgiving Fruit Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes plus at least 30 minutes chilling
- Yield: 10 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Thanksgiving Fruit Salad combining a medley of fresh fall fruits, nuts, and a creamy honey-cinnamon Greek yogurt dressing. This no-cook, gluten-free, and vegetarian-friendly salad is perfect for holiday gatherings or as a light, healthy side dish.
Ingredients
Fruits
- 2 cups red seedless grapes, halved
- 2 cups green seedless grapes, halved
- 2 crisp apples, chopped
- 2 ripe pears, chopped
- 1 cup pineapple chunks
- 1 cup mandarin orange segments
- 1/2 cup dried cranberries
- 1/2 cup pomegranate arils
Nuts
- 1/2 cup pecans, toasted and chopped
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cinnamon
Instructions
- Prepare the Fruit: In a large bowl, combine the halved red and green grapes, chopped apples, chopped pears, pineapple chunks, mandarin orange segments, dried cranberries, toasted chopped pecans, and pomegranate arils. Mix gently to distribute all the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, honey, fresh lemon juice, and cinnamon until the mixture is smooth and creamy, ensuring the honey is fully incorporated.
- Combine Salad and Dressing: Pour the prepared yogurt dressing over the fruit and nut mixture. Gently toss everything together, taking care not to crush the fruit, until all pieces are evenly coated with the dressing.
- Chill the Salad: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Present the salad chilled, serving it as a refreshing side dish for Thanksgiving or any festive occasion.
Notes
- For extra crunch, substitute chopped walnuts for pecans.
- If preparing in advance, toss the apples and pears in a little lemon juice before adding them to prevent browning.
- This salad pairs perfectly with savory Thanksgiving dishes for a fresh, fruity balance.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 24 g
- Sodium: 20 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
