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
Scale
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
