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Thanksgiving Fruit Salad

ByKristen Wood Last updated

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My Thanksgiving fruit salad always adds a refreshingly tasty touch to a holiday feast! Its fresh, wholesome flavors perfectly contrast with heavier dishes like casseroles or roasts. Plus, it’s simple to make and instantly brightens your holiday table like no other. It’s truly the perfect addition to your Thanksgiving menu!

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 healthy 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 a Thanksgiving Fruit Salad Recipe

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.  
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.

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

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

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

Instructions

  • In a skillet over medium heat, melt the butter. Add the pear slices and sauté for 3–4 minutes, drizzling with the maple syrup.
  • Cook until lightly golden and just softened. Remove from heat and let cool.
  • In a large bowl, gently combine the pears, grapes, pomegranate, cranberries, and orange zest.
  • In a small bowl, whisk together the yogurt, maple syrup, orange juice, cardamom, cinnamon, and salt until smooth.
  • Just before serving, sprinkle the salad generously with toasted pumpkin seeds and then drizzle with the creamy maple cardamom dressing.
  • Toss lightly or serve with the dressing on the side. Enjoy!
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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.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 87mg | Potassium: 409mg | Fiber: 6g | Sugar: 36g | Vitamin A: 150IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg
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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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