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overhead shot of apple pomegranate fruit salad for the holidays.

Thanksgiving Fruit Salad

Samantha Erb
Thanksgiving fruit salad typically features a medley of autumn fruits combined with citrus and sweetened with honey. The fruit is tossed with a light dressing and garnished with pecans for added crunch.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dishes
Cuisine American
Servings 8 servings
Calories 287 kcal

Ingredients

  • 2 pears cored and diced
  • 1 granny smith apple cored and diced
  • 1 gala red delicious, or honeycrisp, cored and diced
  • 1 cup red grapes halved
  • ¾ cup pomegranate seeds
  • 3-4 kiwis peeled and thinly sliced
  • 1-15 ounce can of mandarin oranges drained
  • ¾ cup halved pecans
  • ½ cup dried cranberries
  • ½ cup orange juice freshly squeeze
  • ¼ cup of honey
  • ½ teaspoon pumpkin spice seasoning

Instructions
 

  • In a small bowl, whisk together the juice, honey, and pumpkin spice seasoning until everything has been well blended together.
  • In a large bowl, combine all of the prepared fruit and pecans and mix together.
  • Once everything has been well mixed, pour the juice mixture over the fruit and toss everything together until all of the fruit has been well coated.
  • Serve immediately or chill for up to an hour.

Nutrition

Serving: 1gCalories: 287kcalCarbohydrates: 57gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 53mgFiber: 8gSugar: 45g
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