Fall Fruit Harvest Salad Recipes

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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

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 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

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.

HARVEST FRUIT SALAD



Harvest Fruit Salad image

This is the perfect fruit salad for fall. There are so many flavors and textures crammed into one recipe. We loved the combination of sweet crisp apples and pears. Raisins and Craisins add a fall feel to the salad. Our favorite ingredients were the pomegranate and choice of raspberry walnut dressing. A simple fall side dish that...

Provided by Michelle Helgesen

Categories     Fruit Sides

Time 1h

Number Of Ingredients 8

4 medium apples
2 large Bosc pears
2 pomegranates
3/4 c Craisins
3/4 c golden raisins
3/4 c pecans, coarsely chopped
3/4 c glazed walnuts, coarsely chopped
1/2 c raspberry walnut vinaigrette

Steps:

  • 1. Fill a large mixing bowl with very cold water to help peel your pomegranate. Slice off the top and score the outside like an orange. Submerge into the cold water and gently pull sections apart, using your thumbs to brush the seeds off the peel. The peels and membranes float which helps to separate them from the seeds. Strain.
  • 2. Cube the apples and pears.
  • 3. Add the apples, pears, pom seeds, craisins, golden raisins, and nuts to a large mixing bowl.
  • 4. Pour half the vinaigrette and toss.
  • 5. Add the rest of the vinaigrette a little at a time until everything is lightly coated.

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