Fall Fruit Salad with Greek Yogurt Dressing

Salads are not just for summer time!

This fall fruit salad is full of fresh flavors and a perfect way to incorporate fruit into your daily diet. It is also gluten free!

I like this salad because since it is made with a Greek yogurt dressing you are getting a good source of protein and calcium in as well.

I added the pecans for an additional crunch but also because they contain a trace mineral – Copper – which is used by the body for energy and nervous system function.

Often times when the weather gets cooler, we easily forget about eating fruits because they seem like a perfect snack when it is hot outside.

This salad helps us sneak in those seasonal fruits during the Fall & Winter months!

This salad is totally customizable but I included a variety of seasonal fruits like pears, Granny Smith apples, blood oranges and pomegranate arils!

Ingredients needed for Fall Fruit Salad:

Apples: I recommend Granny smith, Honey Crisp, Pink Lady, Fuji, Gala, Northern Spy

Pomegranate arils: Pro tip: Buy the pomegranate seeds so you don’t have to deal with the hassle of getting the seeds out yourself!

Pears: Green Anjou, Bartlett, Comice, Concorde, Forelle, or seckel.

Oranges: Blood oranges are a great seasonal citrus to use. Or you can use mandarine oranges, naval oranges, or tangerines.

Kiwi: a great source of potassium and vitamin C.

Pecans: Optional but adds a nice crunch!

For the dressing:

• Greek yogurt
• Lemon Juice and Zest
• Honey
• Vanilla Extract
• Cinnamon & Nutmeg

How to make a fall fruit salad

First make the dressing: Combine yogurt, honey, lemon zest, lemon juice, vanilla, honey and spices in a small bowl and set side.

In a large bowl, gently toss together the cut up fruit slices.

If preparing salad ahead of time, be sure to squeeze a little extra lemon juice on the fruit so it does not turn brown.

Also – top with dressing only right before serving fruit salad. Sprinkle with extra cinnamon and pecans before serving.

Other fruit recipes you will love:

Cinnamon & Walnut Stuffed Pears

No Sugar Added Homemade Applesauce

Chocolate Dipped Kiwi

Blood Orange Margarita

Cranberry Orange Breakfast Bread

Persimmon Cookies

Fall Salad + Mac and Cheese

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Fruit Salad with Greek Yogurt Dressing

Fall Fruit Salad is healthy, packed with vitamins and is a beautiful and vibrant dish to add to the holiday menu for Thanksgiving, Christmas or New Years!

5 from 10 votes

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 8 cups

Calories: 223kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• knife
• Cutting board
• Mixing bowls

Ingredients

• 3 red or green pears, sliced3 red or green pears, sliced
• 4 Pink Lady or Honey Crisp apples, diced4 Pink Lady or Honey Crisp apples, diced
• 4 Granny Smith apples, diced4 Granny Smith apples, diced
• 4 blood oranges or naval oranges 4 blood oranges or naval oranges
• 4 kiwi, quartered4 kiwi, quartered
• 1 cup pomegranate arils1 cup pomegranate arils
• 1/2 cup chopped pecans, chopped (optional) 1/2 cup chopped pecans, chopped (optional)

For the Greek yogurt dressing

• 1/2 cup plain Greek yogurt1/2 cup plain Greek yogurt
• 1 tsp. lemon zest1 tsp. lemon zest
• 3 Tbsp. lemon juice3 Tbsp. lemon juice
• 2 Tbsp. honey2 Tbsp. honey
• 1 tsp. vanilla extract1 tsp. vanilla extract
• dash of cinnamon and nutmegdash of cinnamon and nutmeg

Instructions

• Combine yogurt, honey, lemon zest, lemon juice, vanilla, honey and spices in a small bowl and set side.
• In a large bowl, gently toss together the cut up fruit slices. If preparing salad ahead of time, be sure to squeeze a little extra lemon juice on the fruit so it does not turn brown. Also – top with dressing only right before serving fruit salad. Sprinkle with extra cinnamon and pecans before serving too! YUM! Enjoy!

Notes

May use mandarin oranges in place of blood orange or naval orange.

Other fruit ideas to add or sub into this salad: persimmons, dried cranberries, bananas, and grapes. 

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Nutrition

Serving: 1cup | Calories: 223kcal