Dessert

Fall Fruit Salad with Pomegranate, Cranberries, and Nuts Recipe

ByJulian Dempsey December 28, 2025December 28, 2025

Introduction

This Fall Fruit Salad is a vibrant and refreshing mix of seasonal fruits, perfect for crisp autumn days. With a touch of honey and a hint of cinnamon, it offers a delightful balance of sweet and tart flavors that everyone will love.

A white bowl filled with a colorful fruit salad showing many layers of fresh fruit pieces. The bottom layer has green and red apple chunks with white insides and red skins, along with bright orange mandarin segments. Scattered among these are deep red grape halves and light green whole grapes. On top, there are shiny red pomegranate seeds, small dark blue blueberries, and bright green mint leaves for color contrast. The salad also includes pecan halves with a rich brown texture, adding a crunchy layer. Everything rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups apples (diced; any variety, such as Honeycrisp or Granny Smith)
2 cups pears (diced; ripe but firm)
1 cup grapes (halved; red or green)
1 cup pomegranate seeds
1 cup dried cranberries (or raisins)
1/2 cup walnuts or pecans (chopped)
1 tablespoon lemon juice (to prevent browning)
1 tablespoon honey (or maple syrup for a vegan option)
1 teaspoon cinnamon (optional)
Fresh mint leaves (for garnish, optional)

Instructions

Step 1: In a large mixing bowl, combine the diced apples, diced pears, halved grapes, pomegranate seeds, and dried cranberries. Gently fold in the chopped walnuts or pecans.
Step 2: In a small bowl, whisk together the lemon juice, honey (or maple syrup), and cinnamon if using.
Step 3: Pour the dressing over the fruit mixture and gently toss to coat all the ingredients evenly.
Step 4: Garnish with fresh mint leaves if desired. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.

Tips & Variations

Use firm, ripe pears to avoid a mushy texture in the salad.
Swap walnuts for pecans for a softer nutty flavor, or omit nuts for a nut-free version.
Add a sprinkle of orange zest for an extra burst of citrus aroma.
To keep the salad fresh longer, toss the fruit with lemon juice immediately after dicing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The fruit may release some juice over time, so give it a gentle toss before serving. This salad is best enjoyed fresh but can be served chilled or at room temperature.

How to Serve

A white bowl filled with a colorful fruit salad showing several layers and textures. At the bottom are chunks of green and red apples with a firm texture, mixed evenly throughout. Scattered on top are bright red pomegranate seeds adding a jewel-like shine and small round blueberries in dark blue. Larger pieces of green grapes and red grapes add round shapes and juicy texture spread around the bowl. Orange segments with a bright citrus color are placed in the mix, adding a fresh look. Small brown pecan halves are visible on top, giving a crunchy texture. Fresh green mint leaves are layered on top for a touch of brightness and freshness. The bowl sits on a white marbled texture surface with a slight view of pecans on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare it a few hours ahead and keep it refrigerated. For best texture, dress the salad just before serving or shortly before chilling.

Can I substitute the dried cranberries with other dried fruits?

Absolutely. Dried raisins, chopped dried apricots, or cherries work well and can add different flavors and textures.

Julian Dempsey