Fall Harvest Fruit Salad Food

FALL HARVEST FRUIT SALAD

Fall Harvest Fruit Salad image

This salad is a delicious way to enjoy the best of the fall fruit harvest.

Provided by Amanda W

Categories Salad Fruit Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

4 medium ripe pears - peeled, cored, and cubed
4 medium apples - peeled, cored, and cubed
1 tablespoon lemon juice
1 cup sweetened dried cranberries (such as Craisins®)
½ cup chopped walnuts
½ cup granola
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

Coat pears and apples in lemon juice.
Mix dried cranberries, walnuts, granola, brown sugar, cinnamon, and nutmeg together in a large bowl. Toss pears and apples into the mixture.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 36 g, Fat 4.7 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 0.6 g, Sodium 5 mg, Sugar 28.2 g

FALL FRUIT SALAD

Fall Fruit Salad image

Fruit salads are not just for hot summer days! Fall Fruit Salad is a heavenly spread of fall fruits that are all deliciously tied together with one secret ingredient. A super easy and healthy side to any meal!

Provided by Taesha Butler

Categories Side Dish

Number Of Ingredients 5

Ingredients

3 medium fuyu persimmons (diced)
3 kiwi (peeled and diced)
1 cup pomegranate seeds
1 1/2 cup grapes (slice if serving to young children)
3 tbsp lime juice (or to taste)

Steps:

Combine all fruit in a bowl, tossing with a large spoon.
Pour lime juice over the fruit and toss again to coat all ingredients.
Enjoy immediately or store in fridge for up to 24 hours

Nutrition Facts : Calories 94.8 kcal, Carbohydrate 23.3 g, Protein 1.54 g, Fat 0.75 g, SaturatedFat 0.08 g, Sodium 3.71 mg, Fiber 3.36 g, Sugar 16.56 g, ServingSize 1 serving

FALL FRUIT HARVEST SALAD

Fall Fruit Harvest Salad image

Pears, persimmons, and pomegranates, all the quintessential fall fruits, with Holiday spiced pecans and a sweet lemony maple vinaigrette. It's a let's-take-all-the-fruits-that-are-in-season-and-make-a-deliciously-colorful-and-festive-salad-out-of-them kinda situation!

Provided by Daniela Gerson

Categories Salad

Time 15m

Number Of Ingredients 21

Ingredients

2 heads frisee (cored and trimmed torn into bite sized pieces)
1 small head radicchio (halved, cored and cut into 1-inch strips)
4 balls burrata (8 oz/ball)
3 pears (I like to use a mix of different types and colors)
3 persimmons
1 pomegranate (deseeded )
1 cup pecans
1 tablespoon olive oil
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
pinch ground cloves
1/4 cup olive oil
2 zest & juice lemons
2 tablespoons maple syrup
1 teaspoon dijon mustard
1 shallot (minced)
kosher salt (to taste)
pepper (to taste)

Steps:

Preheat oven to 325°F. Whisk together brown sugar, cinnamon, salt, nutmeg, and cayenne in a medium bowl. Add in melted butter and stir until well combined. Add in pecans and toss to thoroughly coat nuts with sugar mixture. Spread pecans onto a foil lined baking sheet. Transfer to oven and bake for 15 minutes. Remove pecans from oven and let cool to room temperature and then roughly chop.
In a medium bowl, whisk together shallot, maple syrup, mustard, lemon juice and zest. Whisking constantly, drizzle in remaining 1/4 cup (60 ml) olive oil. Season to taste with salt and pepper.
Arrange frisee & radicchio on serving platter and toss with salad dressing, to taste.
Arrange fruit and burrata and top, sprinkle with pomegranate seeds and pecans. Drizzle more dressing. Enjoy.

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