Description
A vibrant and healthy Thanksgiving fruit salad featuring a mix of fresh and dried fruits tossed in a lightly spiced orange juice dressing, perfect as a refreshing side or dessert.
Ingredients
Scale
Dressing
- ½ cup freshly squeezed or storebought orange juice (optional)
- ¼ teaspoon pumpkin pie spice
Fruit
- 1 pomegranate
- 2 ripe pears, cored and diced
- 2 crispy apples, cored and diced
- 2 cups halved grapes
- 2 kiwis, peeled and thinly sliced
- 4 figs, sliced (optional)
- 1 15 ounce can mandarin oranges, drained
- ½ cup dried cranberries or raisins
Nuts and Seeds
- ½ cup crushed walnuts, pecans, or almonds (optional)
- ⅓ cup pumpkin seeds
Instructions
- Prepare Dressing: In a small bowl, combine the orange juice (if using), pomegranate arils, and pumpkin pie spice. Mix thoroughly and set aside to infuse flavors.
- Mix Main Fruits: Add the diced pears, apples, and halved grapes to the bowl containing the orange juice mixture. Toss well to coat the fruits evenly.
- Add Remaining Ingredients: Gently fold in the sliced kiwis, drained mandarins, dried cranberries or raisins, nuts if using, and pumpkin seeds. Toss carefully to combine all ingredients without mashing the softer fruits.
- Serve or Chill: Serve the fruit salad immediately for best texture, or refrigerate for 30 minutes to allow the flavors to meld together before serving.
Notes
- Use ripe fruit: Choose fruits that are ripe but firm to maintain their shape and flavor.
- To speed up prep: Use pre-prepared fruits like pomegranate arils and chopped apples or pears, and utilize a mandoline or food chopper for quick slicing.
- For softer cranberries or raisins: Soak them in warm apple, pineapple, or orange juice for 20-30 minutes before adding to the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 10 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
