If you’ve been hunting for a refreshing, vibrant dish that perfectly captures the essence of the season, you’re going to adore this Fall Fruit Salad Recipe. It’s the kind of salad that brings warmth with its sweet cinnamon maple dressing, combined with crisp apples, juicy grapes, and rich pecans. Trust me, once you try this, it’ll quickly become your go-to for potlucks, family dinners, or just a simple, cozy snack.

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Why This Recipe Works

Balanced Flavors: The cinnamon maple dressing adds warm sweetness that complements the natural tartness of the fruit perfectly.
Simple & Quick: With just a few fresh ingredients and minimal prep, it’s ready to go in about 15 minutes.
Textural Contrast: Juicy grapes and apples meet crunchy pecans for a delightful bite every time.
Versatile and Fresh: Can be made ahead, stored easily, and stays fresh for days in your fridge.

Fall Fruit Salad, fall fruit salad ideas, seasonal fruit salad, healthy fall dessert, easy fruit salad recipe - A white bowl is filled with a fruit salad that has three main layers: the bottom layer is made of blackberries, which are bumpy and dark purple-black; the middle layer has round red grapes with smooth, shiny skin; and the top layer contains apple chunks that are pale yellow with a dusting of brown cinnamon powder. Scattered throughout the salad are light brown pecans adding a rough texture. The bowl sits on a white marbled surface, and two cinnamon sticks lie nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Fall Fruit Salad Recipe is all about harmonious, seasonal ingredients that bring texture, sweetness, and a bit of zest. Plus, I’ll share some tips to help you pick the best fruit for that just-right flavor and crunch.

Fall Fruit Salad, fall fruit salad ideas, seasonal fruit salad, healthy fall dessert, easy fruit salad recipe - Flat lay of a whole bright orange, a small white ceramic bowl filled with amber maple syrup, a small white ceramic bowl containing fine ground cinnamon powder, a bunch of fresh red seedless grapes, a cluster of plump blackberries, a small white ceramic bowl with chopped pecans, two whole crisp sweet apples (one red and one with a blush yellow tone) placed beside each other, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Orange: Adds fresh citrus zest and juice that brighten up the dressing, balancing the sweetness with a little tang.
Maple Syrup: Gives that deep, warm sweet note that pairs beautifully with the cinnamon and autumn fruits.
Ground Cinnamon: A fall classic that brings a cozy spice without overpowering the fruit.
Red Seedless Grapes: Juicy and sweet, these grapes add bursts of flavor and color.
Blackberries: Provide a lovely contrast with their slightly tart flavor and vibrant hue.
Chopped Pecans: Their natural buttery crunch elevates the salad’s texture and adds richness.
Sweet Apples: Choose crisp apples like Honeycrisp or Fuji for a crunchy bite that stays firm and fresh-tasting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played with this salad quite a bit, and I encourage you to customize it based on what you have on hand or your personal taste preferences. It’s super forgiving and absolutely adaptable!

Add a Touch of Heat: I once threw in a pinch of cayenne with the cinnamon—and wow, that tiny kick really deepened the flavor.
Swap Nuts: If you’re not a pecan fan, try walnuts or even toasted almonds. Each brings its own texture and taste.
Dairy Twist: Serve it topped with a dollop of vanilla yogurt or a sprinkle of crumbly goat cheese for a creamy contrast.
Seasonal Swaps: In early fall, I like to add pears or pomegranate seeds—they keep well and add extra dimension.

Step-by-Step: How I Make Fall Fruit Salad Recipe

Step 1: Whisk Together the Dressing

Start with zesting one orange right into a large bowl—you’ll want to catch all those fragrant oils. Then, squeeze the juice of the orange in (making sure to avoid seeds). Add the maple syrup and cinnamon, whisking everything until well combined. This simple yet flavorful dressing is the magic that ties all the fruit together. I like to give it a good whisk to marry the flavors well before anything else touches the bowl.

Step 2: Add the Fruit and Nuts

Drop the red seedless grapes and blackberries into the bowl first, then toss in the chopped pecans. For the apples, remember to cube them into bite-sized pieces—this makes for easy eating. Toss everything gently but thoroughly so each piece gets that lovely coat of dressing. I find tossing right away is key to keeping the apples from browning too quickly and to ensure every fruit burst is flavored just right.

Step 3: Serve or Store

You can serve this salad immediately, which is how I often enjoy it on busy days. But if you want those flavors to mingle a little more, cover and refrigerate it for up to a day. Just give it a quick toss before serving, because the dressing settles at the bottom. One time, I stored it too long without tossing, and the salad still tasted great but some pieces got a little soft—lesson learned!

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Tips from My Kitchen

Use Fresh Citrus: Freshly zest and juice the orange for the brightest flavor—bottled juice just doesn’t compare.
Toss Gently: Be gentle when combining the fruit to avoid bruising the delicate blackberries.
Choose Crisp Apples: Sweet, firm apples like Honeycrisp hold their texture and add refreshing crunch.
Make Ahead Cautiously: If you prep ahead, add the apples last or toss again before serving to revive the salad’s freshness.

How to Serve Fall Fruit Salad Recipe

Fall Fruit Salad, fall fruit salad ideas, seasonal fruit salad, healthy fall dessert, easy fruit salad recipe - A white bowl filled with a colorful fruit and nut salad, showing three layers of ingredients. The bottom layer is pieces of pale yellow apple with red skin, cut into small cubes. The middle layer features deep red grapes and dark purple-black blackberries scattered evenly across. The top layer includes crunchy brown walnuts and pecans mixed throughout. The fruit pieces have a light dusting of cinnamon or spice, giving a slight matte texture. The bowl is placed on a white marbled surface, and a woman's hand is visible holding the bowl's edge. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a few extra chopped pecans on top just before serving for an added crunch. Sometimes I’ll also throw on a light dusting of cinnamon or a few fresh mint leaves to brighten things up—it’s a simple touch that elevates presentation and flavor.

Side Dishes

This fruit salad pairs beautifully with warm roasted turkey or glazed ham for a holiday meal. It also works as a refreshing side to creamy cheeses and crusty bread on a casual weekend lunch board. Personally, I often serve it alongside a hearty chili or spiced soup for a nice contrast.

Creative Ways to Present

For special occasions, I’ve layered this salad in glass parfait cups with a little vanilla yogurt or whipped cream between layers for an elegant look. It also makes a colorful centerpiece in a large glass bowl surrounded by whole fruit for a festive fall gathering.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the salad in an airtight container in the fridge. It stays fresh and flavorful for 3 to 4 days, but I suggest giving it a good toss before serving again. The apples might soften slightly but keeping the salad chilled helps maintain crunch as much as possible.

Freezing

I don’t recommend freezing this fruit salad because the berries and apples lose their texture once thawed. To keep it tasting fresh, stick to enjoying it within a few days instead.

Reheating

This salad is best served cold or at room temperature, so reheating doesn’t really apply. If you like, you can let it sit out for 10 minutes before serving to take the chill off and bring out the flavors.

FAQs

Can I make this Fall Fruit Salad Recipe ahead of time?

Absolutely! You can prepare this salad up to one day in advance and keep it covered in the refrigerator. Just give it a gentle toss before serving to redistribute the dressing and refresh the texture, especially of the apples.
What types of apples work best in this salad?

Sweet and crisp apples like Honeycrisp, Fuji, or Gala are my favorites here because they hold their shape and add a refreshing crunch that complements the other fruits.
Can I substitute prepared orange juice instead of fresh?

Yes, you can use about ¼ cup of prepared orange juice in place of freshly squeezed. However, the fresh zest and juice really boost the flavor, so if possible, I recommend fresh.
How long does this salad keep in the fridge?

Stored properly in an airtight container, the fruit salad will keep for 3 to 4 days. It’s best enjoyed within this timeframe for optimal freshness and texture.

Final Thoughts

This Fall Fruit Salad Recipe holds a special place in my heart because it’s one of those simple yet stunning dishes that always makes people smile. It’s so easy to whip up and brings a pop of color and warmth to any table. Whether you’re serving it at a holiday feast or just craving a sweet, fresh snack, this salad never disappoints. I hope you give it a try and come to love it just as much as I do—trust me, your taste buds will thank you!

Fall Fruit Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 75 reviews

Author: Lily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 8 servings
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A vibrant and refreshing Fall Fruit Salad featuring a mix of sweet apples, juicy grapes, blackberries, and crunchy pecans, all tossed in a zesty orange, maple syrup, and cinnamon dressing. Perfect for a light snack or a side dish during autumn gatherings.

Ingredients

Dressing

1 orange (zested and juiced)
2 tablespoons maple syrup
¾ teaspoon ground cinnamon

Fruit Salad

16 ounces red seedless grapes
12 ounces blackberries
1 cup chopped pecans
2 large sweet apples (such as Honeycrisp, Fuji, or Gala), cubed into bite size pieces

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Instructions

Prepare the dressing: In a large bowl, add the zest and juice of one orange. Add 2 tablespoons of maple syrup and ¾ teaspoon of ground cinnamon. Whisk thoroughly to combine all ingredients into a smooth dressing.
Add the fruit and nuts: Add 16 ounces of red seedless grapes, 12 ounces of blackberries, and 1 cup of chopped pecans to the bowl with the dressing. Stir gently to start coating the fruit with the dressing.
Add the apples and toss: Cube 2 large sweet apples into bite-sized pieces and add them to the bowl. Immediately toss all the fruit together to ensure everything is evenly coated with the dressing.
Serve or store: Serve the fruit salad immediately for best freshness and texture. Alternatively, cover and store in the refrigerator until ready to serve.

Notes

Make ahead: This salad can be prepared up to one day in advance and stored covered in the refrigerator. Toss before serving to redistribute the dressing.
Best apples to use: Sweet apples such as Honeycrisp, Fuji, or Gala are recommended for their flavor and sweetness.
Storage: Prepared fruit salad will keep for 3 to 4 days in a sealed container in the refrigerator.
Substituting orange juice: The juice of one orange can be replaced with about ¼ cup of prepared orange juice.