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Thanksgiving Fruit Salad

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My Thanksgiving fruit salad starts with pears sautéed in butter and maple syrup, then tosses them with grapes, pomegranate, and cranberries in a maple cardamom yogurt dressing. It’s a bright, easy side that balances out all the heavy casseroles and roasts on the table.

A bowl filled with a festive thanksgiving fruit salad of grapes, pear slices, pomegranate seeds, pumpkin seeds, dried cranberries, and drizzled with a creamy dressing. A spoon rests in the bowl.
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A Note From Kristen

I feel like no family Thanksgiving dinner is complete without a salad! Thankfully, this one is both easy to make and incredibly rewarding. The mix of fresh fruit makes it pop with color and flavor, and the dressing (which is amazing, I promise!) ties everything together beautifully. This fruit-filled side dish is the perfect fresh addition to balance out all those rich holiday flavors. Enjoy!
~Kristen

A bowl of thanksgiving fruit salad with pomegranate seeds, sliced pears, cherries, and pumpkin seeds topped with a light creamy dressing, served with a spoon on the side.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Ripe Pears: Contribute natural sweetness and a soft yet juicy texture. Their mild flavor pairs well with the spices and citrus elements in this dish. Opt for Bartlett pears if you want them to be juicy, sweet, and soft. Meanwhile, Anjou pears are great if you want a firmer texture and less sweet.
  • Unsalted Butter: Used to sauté the pears and give them a golden finish lightly.  You can use coconut oil as a vegan alternative, if needed.
  • Maple Syrup: Adds warm, earthy sweetness with a subtle caramel-like note to the pears and the dressing.
  • Seedless Red Grapes: Add vibrant color, texture, and flavor.
  • Fresh Pomegranate Arils: Provides crunch and tartness to balance the sweetness of pears and grapes. 
  • Unsweetened Dried Cranberries: Imparts a chewy texture and tangy depth, keeping the holiday fruit salad from being too sweet. 
  • Orange Zest: Brightens the dish with citrusy flavors. 
  • Toasted Pumpkin Seeds: Adds crunch and color. It also ties the dish to the autumn season.
  • Greek Yogurt: Provides the dressing with its rich, creamy texture and a tangy balance to complement all the sweet elements. You can use coconut yogurt to keep this recipe vegan.
  • Orange Juice: Lightens the dressing with freshness and acidity. 
  • Ground Cardamom: Adds floral notes to the dressing, making it taste more complex. This truly makes this dressing one of my favorites ever!
  • Cinnamon: Deepens the flavors with cozy warmth that makes it perfect for fall. 
  • Salt: Enhances the natural flavors of all the ingredients. 
A bowl of thanksgiving fruit salad with sliced pears, red grapes, pomegranate seeds, pumpkin seeds, and a creamy drizzle, served with a spoon.

How to Make Thanksgiving Fruit Salad

01

SAUTÉ PEARS

Melt butter in a skillet over medium heat. Add pear slices and drizzle with maple syrup. Sauté 3–4 minutes until golden and tender, then remove from heat to cool.

Sliced pears, perfect for a Thanksgiving fruit salad, being cooked and caramelized in oil on a black skillet.

02

COMBINE

In a large bowl, gently toss together the pears, grapes, pomegranate, cranberries, and orange zest.

A plate with sections of sliced pears, red grapes, pomegranate seeds, and dried cranberries, garnished with orange zest—a delightful Thanksgiving fruit salad.

03

MAKE DRESSING

Whisk yogurt, maple syrup, orange juice, cardamom, cinnamon, and salt in a small bowl until smooth.

A ceramic bowl filled with a creamy, speckled sauce or dressing for a Thanksgiving fruit salad, with a spoon resting inside, placed on a wooden surface.

04

SERVE

Just before serving, top the salad with toasted pumpkin seeds and drizzle with the maple cardamom dressing. Toss gently or serve the dressing on the side. Enjoy!

A bowl of Thanksgiving fruit salad with grapes, sliced pears, pomegranate seeds, pepitas, and a creamy drizzle, served with a spoon.

Serving Ideas

A bowl of thanksgiving fruit salad with sliced pears, red grapes, pomegranate seeds, pumpkin seeds, and dressing sits on a wooden table beside a small bowl of seeds and a bottle of dressing.

Kristen’s Top Tips

  • Use toasted seeds for the best flavor. To toast raw pumpkin seeds, place them in a dry skillet over medium-high heat and stir for 1-2 minutes until they start to turn golden.
  • You can also include other colorful fruits. Apples (Honeycrisp, Granny Smith, or Gala apples), pineapple, cherry, green grapes, blueberries, raspberries, cantaloupe, mandarin oranges, and kiwi work great here. 
  • Cut the fruit evenly to enhance the visual appeal of the salad. 
  • You can also add fresh herbs, such as mint or basil, to keep the flavors lively.  

How to Make Thanksgiving Fruit Salad Ahead

Sauté the pears ahead: Cook the pears in the butter and maple syrup, let them cool, then refrigerate in an airtight container for up to 4 days. Let them come to room temperature before tossing with the rest of the fruit.

Make the dressing ahead: Whisk together the yogurt, maple syrup, orange juice, cardamom, cinnamon, and salt, then cover and refrigerate for up to 4 days. Give it a good stir before drizzling.

Assemble right before serving: Combine the pears, grapes, pomegranate, cranberries, and orange zest shortly before dinner. Add the pumpkin seeds and dressing just before serving so the seeds stay crunchy.

A bowl of Thanksgiving fruit salad with sliced pears, red grapes, pomegranate seeds, dried cranberries, and pumpkin seeds, lightly drizzled with dressing. A spoon rests in the bowl.

Thanksgiving Fruit Salad FAQ

Can I make this fruit salad the day before?
Yes. Sauté the pears and make the dressing up to 4 days ahead, and keep them in separate containers in the fridge. Assemble the salad the day of, and add the pumpkin seeds and dressing right before serving.

How long does leftover fruit salad keep?
Store leftovers in an airtight container in the fridge for up to 5 days, though it’s best within the first 3.

Can I make it vegan?
Yes. Use coconut oil instead of butter for the pears and coconut yogurt in the dressing.

Can I use different fruit?
Yes. Apples work in place of some of the pears, and mandarin oranges add extra brightness.

Is this fruit salad gluten-free?
Yes. Every ingredient is naturally gluten-free.

More Delicious Autumn Salad Recipes

A bowl filled with a festive thanksgiving fruit salad of grapes, pear slices, pomegranate seeds, pumpkin seeds, dried cranberries, and drizzled with a creamy dressing. A spoon rests in the bowl.

Thanksgiving Fruit Salad Recipe

Author: Kristen Wood
268kcal
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Prep 7 minutes
Cook 3 minutes
Total 10 minutes
This Thanksgiving fruit salad adds a festive touch to any meal! See how simple ingredients create a fresh and tasty holiday favorite.
Servings 4 servings
Course Appetizer, Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

Salad
  • 2 medium ripe pears cored and sliced
  • 1 tablespoon unsalted butter or coconut oil for vegan
  • 1 tablespoon maple syrup
  • 1 cup seedless red grapes halved
  • 1 cup fresh pomegranate arils
  • ¼ cup unsweetened dried cranberries
  • 1 teaspoon orange zest
  • ½ cup toasted pumpkin seeds
Creamy Maple Cardamom Dressing
  • ½ cup Greek yogurt or coconut yogurt for vegan
  • 2 tablespoons maple syrup
  • 1 tablespoon orange juice
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon salt
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Method

  1. In a skillet over medium heat, melt the butter. Add the pear slices and sauté for 3–4 minutes, drizzling with the maple syrup.
    Sliced pears, perfect for a Thanksgiving fruit salad, being cooked and caramelized in oil on a black skillet.
  2. Cook until lightly golden and just softened. Remove from heat and let cool.
  3. In a large bowl, gently combine the pears, grapes, pomegranate, cranberries, and orange zest.
    A plate with sections of sliced pears, red grapes, pomegranate seeds, and dried cranberries, garnished with orange zest—a delightful Thanksgiving fruit salad.
  4. In a small bowl, whisk together the yogurt, maple syrup, orange juice, cardamom, cinnamon, and salt until smooth.
    A ceramic bowl filled with a creamy, speckled sauce or dressing for a Thanksgiving fruit salad, with a spoon resting inside, placed on a wooden surface.
  5. Just before serving, sprinkle the salad generously with toasted pumpkin seeds and then drizzle with the creamy maple cardamom dressing.
    A bowl of Thanksgiving fruit salad with grapes, sliced pears, pomegranate seeds, pepitas, and a creamy drizzle, served with a spoon.
  6. Toss lightly or serve with the dressing on the side. Enjoy!

Notes

To toast raw pumpkin seeds, simply place them in a dry skillet over medium-high heat and stir for 1-2 minutes until they start to turn golden.
Storage 
Keep any leftover salad in an airtight container, with the fruit and dressing separated if possible. While it can be stored in the fridge for up to 5 days, I recommend eating the salad within 3 days since the fruit will become mushy the longer they’re stored in the refrigerator.
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Nutrition

Serving1servingCalories268kcalCarbohydrates47gProtein6gFat8gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat2gTrans Fat0.1gCholesterol9mgSodium87mgPotassium409mgFiber6gSugar36gVitamin A150IUVitamin C12mgCalcium69mgIron1mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and cookbook author with a certification in functional nutrition. Every recipe is tested at least three times in her kitchen before it's published. She is the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners, and her work has been featured in Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and more. Kristen is also a freelance journalist whose articles are syndicated to The Associated Press Wire.

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