Thanksgiving Fruit Salad (Print Version)
A vibrant mix of apples, oranges and cranberries with toasted pecans, dressed in warm fall spices and citrus zest.
# Ingredients:
→ Fruit Salad Ingredients
01 -
2 medium green apples
02 -
2 medium red apples
03 -
¾ cup dried cranberries
04 -
1 cup pecans
05 -
1 cup grapes
06 -
3 medium navel oranges
07 -
1 medium lemon juiced
→ Dressing Ingredients
08 -
½ cup orange juice
09 -
¼ cup white sugar
10 -
¼ tsp apple pie spice
11 -
zest of 1 lemon
12 -
zest of 1 orange
# Steps to Follow:
01 -
Preheat oven to 350°F. Place pecans on a baking sheet and place in the oven while it’s heating up. Remove pecans from the oven when you can smell them, about the same time the oven is fully heated. Cool completely.
02 -
In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon, and zest of 1 orange. Place over medium heat, whisk to combine, and bring to a low boil. Simmer for 3-4 minutes. Strain through a fine mesh strainer and cool completely.
03 -
Core and slice apples into bite-sized pieces. Toss apples with juice from half a lemon to prevent browning. Cut the peel off the oranges and slice into bite-sized pieces.
04 -
In a large bowl, mix apples, dried cranberries, toasted pecans, grapes, and oranges. Drizzle dressing over the fruit and toss to combine.
05 -
Serve immediately or refrigerate until ready to serve. Salad can be stored in the refrigerator for 1-2 days.
# Additional Notes:
01 -
Add diced pear instead of green apples or include pomegranate seeds for variety.