Fall Fruit Salad is the kind of cozy, colorful dish that makes your whole table feel like autumn. It’s loaded with fresh, crisp apples, juicy blackberries, sweet red grapes, and toasty pecans all tossed in a maple-cinnamon-orange dressing that clings to every bite like a warm hug. And the best part? It comes together in just 15 minutes, no cooking needed.
Pair it with this all-harvest salad with butternut squash and apple for the ultimate fall salad spread.
Table of Contents
Ingredients You’ll Need
- 2 sweet apples (Honeycrisp or Gala work great)
- 1 ½ cups red seedless grapes
- 12 oz fresh blackberries
- 1 cup chopped pecans
- Zest and juice of 1 medium orange
- 2 tablespoons pure maple syrup
- ¾ teaspoon ground cinnamon
Ingredient Swaps You Can Try
No blackberries on hand? Use strawberries, raspberries, or even pomegranate seeds
Maple syrup can be swapped with honey (if you’re not keeping it vegan)
Try pumpkin pie spice instead of cinnamon for a deeper fall flavor
Walnuts can replace pecans, or leave nuts out entirely for a softer bite
How to Make This Fall Fruit Salad
- Start by zesting your orange, then juice it into a small bowl
- Add maple syrup and cinnamon to the juice and whisk it until smooth
- In a large mixing bowl, add the grapes, blackberries, and chopped pecans
- Cube the apples last to keep them fresh, then toss them in with the other fruit
- Drizzle the dressing over everything and gently mix until coated
- Chill in the fridge for at least 15 minutes before serving
That’s it—just slice, whisk, toss, and chill. Easy and irresistibly good.
Pro Tips for The Best Fruit Salad
Always zest your orange before juicing it
Cut the apples last to keep them from browning before the dressing hits
Add the pecans just before serving to keep that satisfying crunch
Use a crisp, sweet apple like Gala, Fuji, or Honeycrisp for the best texture
Got leftover fruit? Spoon it over yogurt, pancakes, or try it in this caramel apple cheesecake dip for a no-bake dessert twist.
Make Ahead + Storage
This fruit salad is a total win for prepping ahead
You can toss everything together the night before and pop it in the fridge
Thanks to the orange juice, the apples stay bright and don’t brown
Just give the salad a quick toss before serving to wake up all those flavors
Creative Ways to Serve It
Serve it with waffles or pancakes for a fall-inspired brunch
Top your morning oatmeal or granola bowl with a few spoonfuls
Scoop it over vanilla ice cream for a fresh-meets-cozy dessert
It even works as a sweet side at Thanksgiving or Friendsgiving
Want something sippable to go with it? This mulled cider in a crockpot is the perfect warm drink pairing.
Frequently Asked Questions
What apples are best for fall fruit salad?
Stick with sweet-crisp ones like Honeycrisp, Gala, or Fuji. They hold their shape and bring the perfect amount of sweetness.
Will the apples brown?
Nope. The citrus in the dressing keeps them fresh and pretty even after a day in the fridge.
Can I use frozen fruit?
Fresh is best for the crunch and flavor, but thawed berries can work if you’re in a pinch.
Try It and Tell Me!
This Fall Fruit Salad is like a little bowl of autumn joy. It’s easy, colorful, and totally crave-worthy. Make it for your next brunch, dinner party, or just to keep in the fridge for snacking. Let me know what you think in the comments or tag your version on social!
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Why You’ll Love This Fall Fruit Salad
Ingredients
- 2 sweet apples Honeycrisp, Gala, or Fuji
- 1½ cups red seedless grapes
- 12 oz blackberries
- 1 cup chopped pecans
- Zest and juice of 1 orange
- 2 tbsp pure maple syrup
- ¾ tsp ground cinnamon
Instructions
- 1. Zest your orange, then juice it into a small bowl
- 2. Whisk in the maple syrup and ground cinnamon until smooth
- 3. In a large bowl, add grapes, blackberries, and chopped pecans
- 4. Cube the apples and add them in last
- 5. Drizzle the dressing over the fruit and toss until evenly coated
- 6. Chill for at least 15 minutes before serving