Fall Fruit Salad With Orange Cinnamon Dressing tastes crisp and juicy with bright citrus and cozy cinnamon. It works for busy weeknights, potlucks, and holiday tables, and takes 15 minutes start to finish. I stir it together while my coffee brews and try not to steal all the pears.
Easy Fall Fruit Salad With Orange Cinnamon Dressing
You only need one bowl and a small jar. You slice fruit, shake the dressing, and toss. No cooking, no fuss, just fresh fall flavor.
The ingredients come from any grocery store. The orange cinnamon dressing uses pantry staples and keeps apples and pears from browning. You can swap fruit based on what you find ripe.
“Five stars. I served this at brunch and people asked for the recipe before they finished their plates.”
Ingredients You Need
- Apples 2 medium, cored and diced small – Honeycrisp or Pink Lady hold their shape.
- Pears 2 medium, cored and diced small – Bosc or Bartlett taste great.
- Seedless red grapes 2 cups, halved – green grapes work too.
- Pomegranate arils 1 cup – buy the cup in the produce section to save time.
- Fuyu persimmons 2 small, diced – or use 2 cups diced oranges or sliced kiwi.
- Dried cranberries 1/2 cup optional – use golden raisins for a softer chew.
- Toasted pecans or walnuts 1/2 cup chopped optional – use pumpkin seeds for a nut-free crunch.
Dressing
- Fresh orange juice 1/2 cup – bottled orange juice works in a pinch.
- Orange zest 1 teaspoon – zest before you juice.
- Lemon juice 1 tablespoon – bottled lemon juice works for speed.
- Honey or maple syrup 2 tablespoons – maple keeps it vegan.
- Ground cinnamon 1/2 teaspoon – Ceylon tastes mild, Saigon tastes bolder.
- Pure vanilla extract 1/2 teaspoon
- Fine sea salt 1 pinch
- Fresh grated ginger 1/2 teaspoon optional for a little warmth
Equipment
- Large mixing bowl and salad spoon
- Small jar with lid for shaking the dressing
- Cutting board and sharp knife
- Citrus zester and juicer
- Measuring cups and spoons
How to Make Fall Fruit Salad With Orange Cinnamon Dressing
- Prep: 15 minutes
- Cook: 0 minutes
- Total: 15 minutes
- Zest the orange, then juice it. Add orange juice, zest, lemon juice, honey or maple, cinnamon, vanilla, salt, and ginger to a small jar. Seal and shake until the dressing looks smooth.
- Dice apples and pears. Add them to a large bowl and toss with 1 to 2 teaspoons extra lemon juice to keep the color bright.
- Halve the grapes. Add grapes, pomegranate arils, and persimmons to the bowl.
- Pour in about two thirds of the dressing. Toss gently until the fruit looks glossy.
- Taste and adjust. Add more dressing or a pinch of salt if you want a stronger pop.
- Sprinkle nuts or seeds right before serving for crunch. If you plan to wait, cover and chill up to 20 minutes, then toss again.
Tips & Common Mistakes
A few smart moves keep the crunch snappy and the colors vivid.
- Dry the fruit after washing so the dressing clings well.
- Cut apples and pears last and toss them with lemon right away to keep them bright.
- Use firm, ripe fruit. Soft fruit turns mushy fast.
- Keep dice small and even so each bite carries a mix of flavors.
- Do not overdress. Add in stages and stop when the fruit looks lightly glossy.
- Add nuts or seeds at serving time so they stay crunchy.
- Use a sharp knife. A dull blade bruises fruit and leaks juice.
- Taste the dressing. If the oranges taste tart, add a touch more honey or maple. If it tastes sweet, add a splash more lemon.
- Skip melons here. They water down the fall fruit vibe.
- Chill briefly for a refreshing bite, but serve within a few hours for peak texture.
Variations I’ve Tried
- Ginger cardamom twist: add 1/4 teaspoon ground cardamom and extra grated ginger for a cozy spice vibe.
- Maple pecan: use maple syrup and top with candied pecans for a holiday side.
- Citrus swap: use clementine segments and juice in place of orange for a sweeter profile.
- Fig and pear: fold in quartered fresh figs and skip cranberries for a softer texture.
- Yogurt drizzle: mix 1/2 cup Greek yogurt with 1 tablespoon honey and 1 teaspoon orange zest and spoon over servings.
- Grain bowl lunch: add 1 cup cooked and cooled quinoa for a hearty, still fresh, meal.
How to Serve Fall Fruit Salad
Serve it chilled or at cool room temp with a spoon big enough to scoop a little of everything. Pair it with yogurt and granola for breakfast, or set it next to waffles for a weekend brunch. It also brightens a savory spread next to roast pork, turkey, or a cheese board. For dessert, top bowls with a dollop of whipped cream or coconut whip.
Make-Ahead
Toss the dressing up to 3 days ahead and keep it chilled in a sealed jar. Cut apples and pears up to 8 hours ahead, coat them with lemon, and store them covered. Once mixed, store the salad in an airtight container in the fridge for 1 to 2 days. Do not freeze fruit salad. Skip reheating, since this tastes best chilled or at room temp. If it sits overnight, freshen the flavor with a splash of orange juice and a pinch of cinnamon.
Nutrition Information
I estimate per 1 cup serving at about 150 to 220 calories based on whether you add nuts and cranberries. Carbs 30 to 38 g, fiber 4 to 6 g, sugars 24 to 32 g, fat 1 to 9 g, protein 1 to 3 g, sodium very low. I based this on 8 servings. Brand choices and add-ins change the numbers.
Fall Fruit Salad With Orange Cinnamon Dressing
Ingredients
Instructions
- In a large bowl, combine the apple, pear, grapes, pomegranate seeds, clementines, dried cranberries, and walnuts if using.
- In a small bowl, whisk together the orange juice, honey or maple syrup, cinnamon, and lemon juice.
- Pour the dressing over the fruit and toss gently to coat all the ingredients evenly.
- Serve immediately or refrigerate until ready to serve.