Fall Harvest Fruit Salad Food
FALL HARVEST FRUIT SALAD
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
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
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
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
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
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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