If you’re looking for a bright and festive dish that bursts with autumn flavors and colors, this Thanksgiving Fruit Salad is a perfect addition to your holiday table. This salad combines the crispness of fresh apples, the sweet juiciness of oranges and grapes, the tartness of dried cranberries, and the warm spice of apple pie seasoning all tossed with a zesty citrus dressing. It’s not just a salad; it’s a celebration of fall in every bite, bringing freshness and a delightful balance to your Thanksgiving feast.

Thanksgiving Fruit Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Thanksgiving Fruit Salad is in its simplicity and how each ingredient plays a crucial role in the final harmony of flavors and textures. Every component adds its own special note, from crunch to sweetness and a hint of spice.

2 medium green apples: Crisp and slightly tart, these apples add a refreshing crunch and contrast perfectly with sweeter fruits.

2 medium red apples: Sweet and juicy, giving color depth and complementing the green apples for a balanced texture.
¾ cup dried cranberries: These little gems add chewy tartness and that unmistakable holiday flavor.

1 cup pecans: Toasted to bring out their rich, nutty flavor and add a satisfying crunch.
1 cup grapes: Sweet and juicy, their smooth texture contrasts with the crunch of apples and pecans.

3 medium navel oranges: Peel removed and sectioned, providing bright, juicy bursts of citrus.
1 medium lemon (juiced): The lemon juice prevents browning of the apples and adds a fresh tang.
½ cup orange juice: Forms the base of the lightly spiced dressing.

¼ cup white sugar: Sweetens the dressing just enough to balance the tartness.
¼ tsp apple pie spice: Brings warm autumn aromatics to tie everything together.
Zest of 1 lemon: Adds a fragrant citrus brightness to the dressing.

Zest of 1 orange: Enhances the orange notes and adds a lovely aroma.

How to Make Thanksgiving Fruit Salad

Step 1: Toast the Pecans

Preheat your oven to 350°F. Spread the pecans evenly on a baking sheet and place them in the oven as it heats. As soon as you can smell the rich, toasty aroma—usually about the time the oven reaches temperature—take the pecans out and let them cool. Toasting elevates their flavor immensely, making each bite more flavorful and crunchy.

Step 2: Prepare the Dressing

In a small saucepan, combine the orange juice, white sugar, apple pie spice, lemon zest, and orange zest. Over medium heat, whisk everything together until the sugar dissolves. Let the mixture come to a gentle boil, then reduce the heat and simmer for 3 to 4 minutes to develop those warm, spiced citrus notes. Afterward, strain the dressing through a fine mesh sieve and allow it to cool completely. This step ensures a silky smooth dressing without any zest bits, enhancing the salad’s elegance.

Step 3: Chop and Toss the Fruit

Core and slice both green and red apples into bite-sized pieces. Toss them immediately with the juice of half a lemon to prevent browning and keep them looking fresh and vibrant. Then, peel the navel oranges carefully, removing all the pith, and cut them into similarly sized pieces. In a large mixing bowl, combine the apples, dried cranberries, toasted pecans, grapes, and orange segments. This colorful medley forms the heart of your Thanksgiving Fruit Salad, packed with varying textures and flavors.

Step 4: Dress the Salad

Drizzle your cooled spiced citrus dressing over the mixed fruit and nuts. Gently toss to combine so every bite is kissed with the subtly sweet and warmly spiced dressing. Be careful not to overmix, as you want to maintain the structure and freshness of the fruit.

How to Serve Thanksgiving Fruit Salad

Garnishes

For a festive finishing touch, sprinkle additional toasted pecans or fresh mint leaves on top just before serving. The mint adds a refreshing color and aroma while more pecans reinforce the delightful crunch. A light dusting of extra apple pie spice can also enhance the holiday vibe, making this salad look as gorgeous as it tastes.

Side Dishes

This Thanksgiving Fruit Salad complements a variety of traditional dishes beautifully. It pairs especially well with rich, savory mains like roasted turkey, glazed ham, or even a creamy sweet potato casserole. The fruit salad’s bright acidity and natural sweetness cut through heavier flavors, offering a palate-cleansing balance that guests will appreciate.

Creative Ways to Present

Try serving the salad in individual glass cups for an elegant appetizer or side dish presentation. Another charming idea is hollowing out small oranges or apples and filling them with the fruit salad for a fun, edible serving bowl. For family-style meals, a large clear bowl showcases the vivid colors beautifully, inviting everyone to dig in.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer your Thanksgiving Fruit Salad into an airtight container and refrigerate. It stays fresh for up to two days, although it’s best enjoyed the same day to preserve the apple crunch and the bright flavors. Lemon juice does help to slow browning, but the salad is at its peak freshness early on.

Freezing

Freezing this salad is not recommended due to the high water content in the fresh fruit, which can turn mushy and lose texture once thawed. The dried cranberries and nuts also won’t hold up well in the freezer. For the best experience, enjoy freshly made Thanksgiving Fruit Salad.

Reheating

This fruit salad is served cold or at room temperature and does not require reheating. In fact, warming it would diminish the fresh, crisp qualities that make it so delightful. If you prefer, you can let it sit out of the refrigerator for 15 to 20 minutes before serving to take the chill off and allow the flavors to shine.

FAQs

Can I substitute the nuts in the Thanksgiving Fruit Salad?

Absolutely! If pecans aren’t your favorite or you have allergies, walnuts, almonds, or even pistachios make great alternatives, each bringing their own unique flavor and crunch to the salad.

How far in advance can I prepare this salad?

It’s best to prepare this salad the same day you plan to serve it. You can toast the pecans and make the dressing a day ahead, but mix everything together just before serving to keep the fruit fresh and vibrant.

Can I add other fruits to the Thanksgiving Fruit Salad?

Yes! Feel free to incorporate other seasonal fruits like pomegranates, pears, or fresh cranberries for extra bursts of holiday flavor and color. Just be mindful of balancing textures and flavors.

Is there a way to make this salad vegan?

Luckily, this fruit salad is naturally vegan as it uses only fruits, nuts, and plant-based ingredients. Just be sure your sugar is certified vegan if that concerns you.

What can I do if the dressing is too sweet?

You can balance a sweeter dressing by adding a little more lemon juice for acidity or cutting back on the sugar next time. The key is to have a bright, balanced dressing that enhances but never overpowers the fruit.

Final Thoughts

This Thanksgiving Fruit Salad is one of those dishes that feels both special and effortlessly simple, with every ingredient working together to celebrate the season’s best flavors. It’s refreshing, colorful, and full of heartwarming spices that make it a standout side for your holiday feast. I encourage you to give it a try this year—once you do, it might just become your new Thanksgiving favorite.

Thanksgiving Fruit Salad Recipe

★★★★★

5.2 from 21 reviews

Author: Mariam
Total Time: 25 minutes

Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and festive Thanksgiving Fruit Salad featuring a mix of fresh apples, grapes, oranges, toasted pecans, and dried cranberries all tossed in a zesty, spiced citrus dressing. This refreshing salad offers a perfect balance of sweet and tart flavors and a delightful crunch, ideal for holiday gatherings or as a healthy side dish.

Instructions

Toast Pecans: Preheat oven to 350°F. Place pecans on a baking sheet and bake them as the oven heats. Remove pecans when fragrant, about the time the oven reaches temperature. Let them cool.
Prepare Dressing: In a small saucepan, combine orange juice, sugar, apple pie spice, lemon zest, and orange zest. Whisk ingredients together over medium heat.
Simmer Dressing: Bring the mixture to a low boil, then reduce heat to simmer for 3-4 minutes to concentrate flavors.

Cool Dressing: Strain the dressing through a fine mesh strainer to remove zest and spice solids. Let it cool completely.
Prepare Apples: Core and slice both green and red apples into bite-sized pieces. Toss sliced apples with juice from half a lemon to prevent browning and keep them fresh.
Prepare Oranges: Peel the oranges completely, removing all white pith, then cut into bite-sized pieces for easy eating.

Combine Salad Ingredients: In a large bowl, combine apples, dried cranberries, toasted pecans, grapes, and orange pieces.
Toss with Dressing: Drizzle the cooled citrus dressing over the fruit and nut mixture. Toss gently to coat all ingredients evenly. Serve fresh and enjoy.

Notes

To prevent apples from browning, make sure to toss them immediately with fresh lemon juice.

Toast pecans carefully to enhance their flavor, but avoid burning them for the best taste.
This salad is best served the same day to maintain freshness, but can be refrigerated for up to 24 hours.
For added texture, you can substitute walnuts for pecans if preferred.

Adjust sugar in the dressing to taste depending on the sweetness of your fruits.

Prep Time: 15 minutes
Cook Time: 10 minutes

Category: Salad
Method: No-cook with toasted nuts and simmered dressing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 23g

Sodium: 2mg
Fat: 9g
Saturated Fat: 1g

Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g

Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Thanksgiving fruit salad, holiday salad, citrus dressing, toasted pecans, fresh fruit salad, autumn salad