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Thanksgiving Fruit Salad

Thanksgiving Fruit Salad

Abby Marlow
A vibrant mix of cranberries, apples, grapes, and pecans tossed in a honey-orange dressing and chilled for a refreshing holiday side.
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Prep Time 15 minutes
Cook Time 1 minute
Chill Time 1 hour
Total Time 1 hour 16 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 120 kcal

Ingredients
  

Dressing

  • 12 ounce fresh cranberries
  • 0.25 cup honey
  • 2 tablespoon fresh orange juice
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon ground cinnamon

Fruit & Nuts

  • 2 medium apples cored and chopped
  • 1 cup red grapes halved
  • 1 cup green grapes halved
  • 2 oranges segmented
  • 0.5 cup pecans chopped

Instructions
 

Dressing

  • Place cranberries, honey, orange juice, vanilla extract, and cinnamon in a blender. Blend until smooth, about 1 minute.
    12 ounce fresh cranberries, 0.25 cup honey, 2 tablespoon fresh orange juice, 1 teaspoon pure vanilla extract

Combine Salad

  • Core and chop the apples, halve grapes, and segment oranges. Transfer all fruit to a large bowl.
    0.25 teaspoon ground cinnamon, 2 medium apples, 1 cup red grapes
  • Pour the dressing over the fruit and gently fold until evenly coated.
  • Stir in the pecans, cover, and chill for at least 1 hour before serving.
    1 cup green grapes

Notes

For a vegan twist, swap honey for agave or maple syrup.
Refrigerate the salad within 2 hours of assembling and consume within 24 hours for best freshness and safety.
Keyword cranberry salad, fruit salad, holiday side dish, make-ahead salad, Thanksgiving Fruit Salad