Thanksgiving Fruit Salad Recipe

A closeup of Thanksgiving Fruit Salad with grapes, pears, apples, oranges, and pecans.

This delicious Thanksgiving Fruit Salad features apples, pears, grapes, oranges, and pecans tossed in a light honey and holiday spice dressing. This sweet and refreshing fall fruit salad is a perfect side dish for the traditionally heavy Thanksgiving dinner.

5 from 49 votes

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Course: Dessert, Fruit, Side Dish

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 166kcal

Equipment

Ingredients

Fruit Salad

2 medium apples Honeycrisp, Pink Lady, or other sweet and tart variety
2 medium pears Bosc or D'Anjou
1 navel orange
½ bunch grapes
1 cup pecan halves
finishing salt like Maldon sea salt flakes, to taste

Dressing

½ cup orange juice from 1 navel orange
1 tablespoon apple pie spice
1 tablespoon honey

Instructions

Chop the fruit into bite-sized pieces. Add the fresh fruit to a large bowl. Grapes can be left whole or sliced in half.
Create the dressing, Add the orange juice, apple pie seasoning, and honey to a container and thoroughly combine.
Drizzle the dressing over the fruit salad, mix well, sprinkle with finishing salt, and serve.

Notes

General

You can make this salad a few hours ahead of time. To prevent the apples and pears from browning, you can brush them with a bit of lemon juice.
If you're not sure your oranges have enough juice to produce a ½ cup, have extra oranges or a carton of orange juice on hand.
This salad is best kept refrigerated prior to serving.

Storage

Fridge This salad is best when eaten within 3 days, but will be OK to eat up to 5 days later. Store in an airtight container in the refrigerator.
Freezer I do not recommend freezing this dish.

Nutrition