Its fresh, wholesome flavors perfectly contrast with heavier dishes like casseroles or roasts.
My Thanksgiving fruit salad always adds a refreshingly tasty touch to a holiday feast! Its fresh, wholesome flavors perfectly contrast with heavier dishes like casseroles or roasts. Plus, it's simple to make and instantly brightens your holiday table like no other. It's truly the perfect addition to your Thanksgiving menu!
A Note From Kristen
I feel like no family Thanksgiving dinner is complete without a salad! Thankfully, this one is both easy to make and incredibly rewarding. The mix of fresh fruit makes it pop with color and flavor, and the dressing (which is amazing, I promise!) ties everything together beautifully. This fruit-filled side dish is the perfect healthy addition to balance out all those rich holiday flavors. Enjoy!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
* Ripe Pears: Contribute natural sweetness and a soft yet juicy texture. Their mild flavor pairs well with the spices and citrus elements in this dish. Opt for Bartlett pears if you want them to be juicy, sweet, and soft. Meanwhile, Anjou pears are great if you want a firmer texture and less sweet.
* Unsalted Butter: Used to sauté the pears and give them a golden finish lightly. You can use coconut oil as a vegan alternative, if needed.
* Maple Syrup: Adds warm, earthy sweetness with a subtle caramel-like note to the pears and the dressing.
* Seedless Red Grapes: Add vibrant color, texture, and flavor.
* Fresh Pomegranate Arils: Provides crunch and tartness to balance the sweetness of pears and grapes.
* Unsweetened Dried Cranberries: Imparts a chewy texture and tangy depth, keeping the holiday fruit salad from being too sweet.
* Orange Zest: Brightens the dish with citrusy flavors.
* Toasted Pumpkin Seeds: Adds crunch and color. It also ties the dish to the autumn season.
* Greek Yogurt: Provides the dressing with its rich, creamy texture and a tangy balance to complement all the sweet elements. You can use coconut yogurt to keep this recipe vegan.
* Orange Juice: Lightens the dressing with freshness and acidity.
* Ground Cardamom: Adds floral notes to the dressing, making it taste more complex. This truly makes this dressing one of my favorites ever!
* Cinnamon: Deepens the flavors with cozy warmth that makes it perfect for fall.
* Salt: Enhances the natural flavors of all the ingredients.
How to Make a Thanksgiving Fruit Salad Recipe
01
SAUTÉ PEARS
Melt butter in a skillet over medium heat. Add pear slices and drizzle with maple syrup. Sauté 3-4 minutes until golden and tender, then remove from heat to cool.
02
COMBINE
In a large bowl, gently toss together the pears, grapes, pomegranate, cranberries, and orange zest.
03
MAKE DRESSING
Whisk yogurt, maple syrup, orange juice, cardamom, cinnamon, and salt in a small bowl until smooth.
04
SERVE
Just before serving, top the salad with toasted pumpkin seeds and drizzle with the maple cardamom dressing. Toss gently or serve the dressing on the side. Enjoy!
Serving Ideas
* Serve with my beet and walnut vegetarian roast or vegan meatloaf.
* Serve with vegan sausages or vegetarian shepherd's pie.
* Pair with oven-baked sweet potato slices or miso mashed potatoes.
* Top with pecans and walnuts for extra crunch!
Kristen's Top Tips
* Use toasted seeds for the best flavor. To toast raw pumpkin seeds, place them in a dry skillet over medium-high heat and stir for 1-2 minutes until they start to turn golden.
* You can also include other colorful fruits. Apples (Honeycrisp, Granny Smith, or Gala apples), pineapple, cherry, green grapes, blueberries, raspberries, cantaloupe, mandarin oranges, and kiwi work great here.
* Cut the fruit evenly to enhance the visual appeal of the salad.
* You can also add fresh herbs, such as mint or basil, to keep the flavors lively.
Thanksgiving Fruit Salad Recipe
This Thanksgiving fruit salad adds a festive touch to any meal! See how simple ingredients create a fresh and tasty holiday favorite.
Author: Kristen Wood
Servings: 4 servings
Prep Time: 7minutes minutes Cook Time: 3minutes minutes Total Time: 10minutes minutes
Course: Appetizer, Salad, Side Dish Cuisine: American Diet: Gluten Free, Vegan, Vegetarian
Ingredients
Salad
* 2 medium ripe pears cored and sliced
* 1 tablespoon unsalted butter or coconut oil for vegan
* 1 tablespoon maple syrup
* 1 cup seedless red grapes halved
* 1 cup fresh pomegranate arils
* ¼ cup unsweetened dried cranberries
* 1 teaspoon orange zest
* ½ cup toasted pumpkin seeds
* Creamy Maple Cardamom Dressing
* ½ cup Greek yogurt or coconut yogurt for vegan
* 2 tablespoons maple syrup
* 1 tablespoon orange juice
* ½ teaspoon ground cardamom
* ¼ teaspoon cinnamon
* 1/8 teaspoon salt
Instructions
Notes
To toast raw pumpkin seeds, simply place them in a dry skillet over medium-high heat and stir for 1-2 minutes until they start to turn golden.
Storage
Keep any leftover salad in an airtight container, with the fruit and dressing separated if possible. While it can be stored in the fridge for up to 5 days, I recommend eating the salad within 3 days since the fruit will become mushy the longer they're stored in the refrigerator.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 87mg | Potassium: 409mg | Fiber: 6g | Sugar: 36g | Vitamin A: 150IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg
--
Previously Published on moonandspoonandyum
***
Does dating ever feel challenging, awkward or frustrating?
Turn Your Dating Life into a WOW! with our new classes and live coaching.
Click here for more info or to buy with special launch pricing!
***
On Substack? Follow us there for more great dating and relationships content.
Join The Good Men Project as a Premium Member today.
All Premium Members get to view The Good Men Project with NO ADS. A complete list of benefits is here.