Thanksgiving Fruit Salad Recipe
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
Calories: 268kcal
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!
Video
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
