Print

Best Easy Fall Fruit Salad with Honey Yogurt Dressing

fall fruit salad with honey yogurt dressing - featured image
Print Recipe

This cozy fall fruit salad with honey yogurt dressing is crisp, juicy, a little tart, and wrapped in a creamy, sweet-tangy dressing. It’s the fruit salad that changes minds—perfect for fall gatherings, quick to make, and packed with seasonal flavors.

Ingredients

Scale
  • 2 medium Honeycrisp apples, cored and diced
  • 2 medium ripe but firm Bosc pears, cored and diced
  • 1 cup fresh pomegranate arils
  • 1 medium Fuyu persimmon, diced (optional)
  • 1/2 cup chopped pecans, toasted
  • 1 tablespoon fresh lemon juice
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom (optional)
  • Pinch of fine sea salt

Instructions

  1. Prep the pecans first. Place a small skillet over medium heat. Add the 1/2 cup chopped pecans in a single layer. Toast them, stirring frequently, for about 3-4 minutes until fragrant and slightly darkened. Immediately transfer to a plate to cool.
  2. Make the dressing. In a small bowl, whisk together the 1/2 cup Greek yogurt, 2 tablespoons honey, 1 teaspoon lemon juice, 1/4 teaspoon cinnamon, 1/8 teaspoon cardamom (if using), and a pinch of salt. Whisk until smooth. Taste and adjust honey or lemon as desired. Set aside in the refrigerator.
  3. Prep the fruit. Core and dice the apples into bite-sized pieces (about 1/2-inch cubes). Place in a large mixing bowl and toss immediately with 1 tablespoon lemon juice. Core and dice the pears the same way and add to the bowl. If using persimmon, dice and add it too.
  4. Add the pomegranate arils to the bowl. Gently stir everything together with a rubber spatula.
  5. Drizzle the honey yogurt dressing over the fruit. Use the rubber spatula to gently fold until the fruit is evenly coated.
  6. Top with toasted pecans. If desired, add extra pomegranate arils and a light dusting of cinnamon. Serve immediately, or refrigerate for up to 30 minutes.

Notes

For best texture, dress the salad just before serving. If making ahead, prep fruit and dressing separately and combine at the last minute. To keep apples from browning, toss with lemon juice immediately after dicing. For a dairy-free version, use thick coconut yogurt and maple syrup instead of honey. Toasted pecans can be replaced with walnuts, almonds, or pumpkin seeds for a nut-free option.

Nutrition

Keywords: fall fruit salad, honey yogurt dressing, apple, pear, pomegranate, persimmon, pecan, Thanksgiving side dish, easy fruit salad

Find it online: https://tablemira.com/best-easy-fall-fruit-salad-with-honey-yogurt-dressing/