Autumn Harvest Fruit Salad with Maple Cinnamon

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Prep time 15 minutes

Cooking time —

Total time 30 minutes

Servings 6 servings

Let’s be honest, Autumn Harvest Fruit Salad with Maple Cinnamon is the answer when you’re scrambling for something easy yet crazy impressive for a Thanksgiving potluck or just a random Tuesday when you want fruit but also… a little extra pizzazz. Ever buy apples, pears, and grapes by the truckload in the fall? Same here. Then I end up staring at all that fruit, thinking, “Am I actually just going to eat ONE MORE apple?” Not today. This salad transforms plain old fruit into something you’d see at a five-star restaurant, but you can make it in sweatpants, promise.

The Story Behind the Recipe

So, story time. A few years ago, I got cornered into bringing “something healthy” to my cousin’s Friendsgiving. I panicked and Googled for hours—frankly, everything looked either like fruit dumped in Cool Whip or some complicated soufflé. Then! I stumbled on the idea for Autumn Harvest Fruit Salad with Maple Cinnamon. It was simple, fresh, and hey, maple makes everything taste fancy. Now, I bring it to nearly every fall get-together, even if nobody asks. My aunt says it “tastes like fall in a bowl.” No joke.

“This is now my go-to recipe for fall gatherings! Everyone asks for seconds. The maple cinnamon dressing brings it to a whole new level. Even the picky eaters in the family asked for more.” – Jamie H., trusted family friend

Ingredients and Substitutions

Let me hit you with the basics. Here’s what you need for Autumn Harvest Fruit Salad with Maple Cinnamon. Not everything is set in stone. Honestly, swap stuff around to match what you’ve got hiding in your fridge.

You’re going to want:

• 3 apples (Gala, Honeycrisp, or whatever’s crisp and juicy—just not mealy ones, please)
• 2 ripe pears (Bartlett or Anjou are dreamy)
• 1 pomegranate (or just the seeds if you’re feeling lazy)
• 1 cup red grapes, halved
• 1-2 mandarins, peeled and split up
• 1/4 cup dried cranberries (totally optional, but their tang is A+)
• 1/3 cup chopped pecans or walnuts (skip if nut allergies are a thing)
• Zest of half an orange

For the dressing:

• 3 tablespoons pure maple syrup (not the fake stuff)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Tiny pinch salt
• Juice from half a lemon (to keep it bright)

If you don’t vibe with pears, toss in persimmons or even a couple of kiwis. Hate pomegranate? Add more grapes. The dressing works its magic on basically any fruit pile you toss together.

How to Make Fall Fruit Salad

Here’s how it goes. Honestly, you don’t need to be a kitchen whiz—you just need to not get distracted and accidentally eat all the grapes before they make it to the bowl.

First, chop up your apples and pears into bite-size pieces. Leave the skin on for extra crunch and color (trust me, it looks way cuter). Dump them in a big mixing bowl. Squeeze that half-lemon over them right away—prevents browning and adds a zing.

Now, halve those grapes, scatter them in. Peel and break up your mandarins; if you’ve only got a regular orange, that totally works too, just chunk it up. Toss in all those pomegranate seeds. If you’re using dried cranberries and nuts, add them now. Sprinkle on a bit of orange zest if you remembered to buy one (if not, you’re still winning).

For the dressing: mix your maple syrup, cinnamon, vanilla, and salt in a small bowl. Taste—it should be autumn-y and sweet without being over-the-top. Drizzle it right over the fruit. Stir gently so everything gets glossy and happy.

Chill the bowl in the fridge for at least 30 minutes. You want the flavors to settle in together, basically like a fruit sleepover. Eat and enjoy.

Tips and Tricks

Okay, so here’s where I drop a little wisdom from making Autumn Harvest Fruit Salad with Maple Cinnamon probably way too many times.

Soft pears or apples? Skip ‘em. You want fruit that’s firm and snappy, nobody wants a mushy salad.
Don’t drown your fruit in dressing. A light toss is plenty, otherwise, everything gets soggy—not cute.
Mix it up right before serving. If you let it sit overnight, the textures can go weird (been there, not fun).
Want it extra pretty? Toss a few pomegranate seeds and nuts on top before serving for maximum Instagram points.
Nut allergy in the group? Totally fine to leave the pecans or walnuts out—it’s still delicious.

Serving Suggestions

So, you’re probably asking: when’s the best time to serve this beauty? Here are my go-to moments:

• Perfect at a Thanksgiving or Friendsgiving table. Puts plain cranberry sauce on notice.
• Excellent as a healthy dessert after all the pie is gone (which does happen, shockingly).
• Works for brunch with pancakes and strong coffee (seriously, you’ll be obsessed).
• Looks gorgeous in a mason jar for meal prep—people will be jealous at work.

Common Questions

Can I make it ahead?
Yes, but only a couple hours in advance. Much more and the fruit loses its sparkle.

Do I have to use maple syrup?
Not at all, but it’s worth it. Honey is okay, not the same autumn magic, though.

How do I get pomegranate seeds out without a mess?
This is wild, but whack the halved pomegranate with a spoon over a bowl—gets the seeds right out.

Can I add bananas?
You can, but I really wouldn’t—bananas get weird and mushy. Save those for another day.

Is this kid-friendly?
Totally! Just chop everything small and maybe go easy on the pecans for younger kids.

Let’s Make Your Table a Little More Magical

There you go, friend. Autumn Harvest Fruit Salad with Maple Cinnamon is honestly an easy win—fresh, colorful, and full of those cozy autumn flavors. It’s the kind of thing you can adapt endlessly based on whatever’s growing near you, or frankly, whatever fruit is on sale. Trust me, your guests will devour this—plus, you get to enjoy it too, guilt-free. If you want more inspiration on making a killer Fall Fruit Salad, check out this fantastic guide at Kitchen Treaty, or maybe give The Toasty Kitchen’s take a try. Honestly, can’t go wrong. Hope you love every juicy bite!