Thanksgiving Fruit Salad Recipe
If there’s one dish that epitomizes the spirit and freshness of fall holidays, it’s this Thanksgiving Fruit Salad Recipe. Crisp apples and pears, juicy grapes, vibrant mandarin oranges, and jewel-like pomegranate seeds get tossed in a creamy, lightly sweet dressing with a whisper of cinnamon. Each bite is a lovely burst of sweet, tangy, and crunchy goodness, making this salad the perfect festive addition to your Thanksgiving table—or honestly, any time you crave something colorful and refreshing!
Ingredients You’ll Need
-
Fruit Salad:
- 2 apples (chopped)
- 2 pears (chopped)
- 1 cup red grapes (halved)
- 1 cup green grapes (halved)
- 1 cup canned mandarin oranges (drained)
- 1/2 cup pomegranate seeds
- 1/2 cup chopped walnuts or pecans (optional)
Yogurt Dressing:
- 1/2 cup vanilla Greek yogurt
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
How to Make Thanksgiving Fruit Salad Recipe
Step 1: Prep the Fruit
Start by washing your apples, pears, and grapes thoroughly. Chop the apples and pears into bite-size pieces—leave the skin on for extra color and nutrients, if you like! Halve both varieties of grapes. Drain the canned mandarin oranges well (paper towels help soak up extra juice), and measure out those ruby-red pomegranate seeds. Toss the apples and pears with a splash of lemon juice if you’re not mixing everything immediately to keep them looking vibrant.
Step 2: Whip Up the Creamy Dressing
In a separate small bowl, whisk together the vanilla Greek yogurt, honey, lemon juice, and cinnamon until smooth and luscious. This dreamy dressing brings all the fruit together, offering just the right amount of sweetness and a subtle spiced note that makes this Thanksgiving Fruit Salad Recipe feel extra special.
Step 3: Combine the Ingredients
Add all the chopped fruit—apples, pears, both grapes, mandarin oranges, and pomegranate seeds—into a large mixing bowl. Pour the yogurt dressing over the fruit and gently toss everything together. Take your time! You want all the gorgeous pieces to be coated without getting mushy.
Step 4: Add the Crunch (Optional)
If you’re including nuts, fold in your chopped walnuts or pecans just before you plan to serve. This keeps them crisp and prevents sogginess, giving each mouthful a lovely crunch and extra dimension.
Step 5: Chill and Serve
Allow the salad to chill in the fridge for at least 30 minutes before serving. This little rest lets the flavors mingle, the yogurt soaks into the fruit, and everything becomes even more delicious. When ready, give it a gentle stir and get ready to dazzle your guests!
How to Serve Thanksgiving Fruit Salad Recipe
Garnishes
A pretty garnish can take this already stunning salad over the top! Sprinkle a few extra pomegranate seeds or a handful of freshly chopped mint on top before serving. Even a light dusting of cinnamon adds visual flair and aroma—perfect for your holiday spread.
Side Dishes
This salad’s bright flavors and creamy texture make it a fabulous partner for all the rich, savory classics on your table. Serve it alongside roasted turkey, buttery mashed potatoes, or green bean casserole, and watch how it refreshes the palate between bites.
Creative Ways to Present
For a fun twist, try serving the Thanksgiving Fruit Salad Recipe in individual parfait glasses, hollowed-out pumpkin bowls, or even festive teacups. It also looks gorgeous piled onto a big, shallow platter scattered with fresh greens, or layered in a trifle dish so every color shines through.
Make Ahead and Storage
Storing Leftovers
Store any leftover Thanksgiving Fruit Salad Recipe in an airtight container in the fridge. It will keep well for up to two days; just give it a gentle stir before serving, as the dressing may settle a bit over time.
Freezing
Freezing isn’t recommended for this fruit salad, since the fresh fruits can become mushy and lose their crispness after thawing. The yogurt-based dressing may also separate, so it’s best to enjoy this salad fresh or within a couple of days.
Reheating
No reheating needed—this recipe is at its best served cold or at room temperature! If it’s been in the fridge for a while, simply let it sit out for about 10 to 15 minutes before serving so the flavors can mellow and the texture softens slightly.
FAQs
Can I make the Thanksgiving Fruit Salad Recipe dairy free?
Absolutely! Substitute a plant-based yogurt, such as coconut or almond milk yogurt, and you’ll have a completely dairy-free version. The texture and creamy tang will still shine through.
What other fruits can I add?
Feel free to add banana slices (right before serving to prevent browning), diced kiwi, chopped pineapple, or even dried cranberries for extra bursts of flavor and texture. Just remember to balance tart and sweet fruits.
How far in advance can I make this salad?
You can make the Thanksgiving Fruit Salad Recipe up to 24 hours in advance. Keep the nuts separate and stir them in just before serving to preserve their crunch. If making ahead, give the salad a good toss before serving.
Do I have to use both types of grapes?
Not at all! Using both red and green grapes offers more visual appeal and flavor complexity, but you can use whichever you prefer, or what you have on hand. Either way, halve them for bite-sized convenience.
How do I prevent the apples and pears from browning?
Toss chopped apples and pears with a little extra lemon juice as soon as you cut them, or wait until right before you assemble the salad. The lemony yogurt dressing also helps keep the fruit looking fresh and appealing.
Final Thoughts
If you’re looking for a bright, irresistible side that everyone will be excited to see on the holiday buffet, this Thanksgiving Fruit Salad Recipe is it! It’s vibrant, easy to make ahead, and loved by both kids and adults. Give it a try this season—you might just find yourself making it all year long!
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Thanksgiving Fruit Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Thanksgiving Fruit Salad recipe is a delightful blend of fresh fruits, nuts, and a creamy yogurt dressing. It’s a perfect side dish for your holiday table, offering a refreshing and light option among the richer dishes.
Ingredients
Fruit Salad:
- 2 apples (chopped)
- 2 pears (chopped)
- 1 cup red grapes (halved)
- 1 cup green grapes (halved)
- 1 cup canned mandarin oranges (drained)
- 1/2 cup pomegranate seeds
- 1/2 cup chopped walnuts or pecans (optional)
Yogurt Dressing:
- 1/2 cup vanilla Greek yogurt
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
Instructions
- Fruit Preparation: In a large mixing bowl, combine the chopped apples, pears, grapes, mandarin oranges, and pomegranate seeds.
- Yogurt Dressing: In a separate small bowl, whisk together Greek yogurt, honey, lemon juice, and cinnamon until smooth.
- Combine: Pour the yogurt mixture over the fruit and gently toss until evenly coated. Add nuts if desired just before serving for extra crunch.
- Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- To prevent browning, chop apples and pears last or toss with extra lemon juice.
- Plain or dairy-free yogurt can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 21g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
