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Thanksgiving Fruit Salad Recipe

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4.1 from 25 reviews

This Thanksgiving Fruit Salad combines sautéed pears, fresh grapes, pomegranate arils, dried cranberries, and toasted pumpkin seeds, all tossed in a creamy maple cardamom yogurt dressing. A delightful blend of sweet and tangy flavors with warm spices, perfect as a refreshing side or healthy dessert for your holiday table.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

Fruit and Salad Base

  • 2 medium ripe pears, cored and sliced
  • 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

Sauté

  • 1 tablespoon unsalted butter (or coconut oil for vegan option)
  • 1 tablespoon maple syrup

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
  • ⅛ teaspoon salt

Instructions

  1. Sauté the pears: In a skillet over medium heat, melt the butter or coconut oil. Add the sliced pears and sauté for 3 to 4 minutes, drizzling with 1 tablespoon maple syrup as they cook. Cook until the pears are lightly golden and just softened.
  2. Cool the pears: Remove the skillet from heat and let the sautéed pears cool to room temperature to avoid wilting the fresh fruit when mixed.
  3. Combine the fruits: In a large bowl, gently mix together the cooled pears, halved grapes, pomegranate arils, dried cranberries, and orange zest, ensuring even distribution of flavors.
  4. Prepare the dressing: In a small bowl, whisk together the Greek or coconut yogurt, 2 tablespoons maple syrup, orange juice, ground cardamom, cinnamon, and salt until the dressing is smooth and creamy.
  5. Add pumpkin seeds and dressing: Just before serving, generously sprinkle the toasted pumpkin seeds over the fruit salad. Drizzle the creamy maple cardamom dressing on top.
  6. Serve: Toss the salad lightly to combine or serve the dressing on the side as preferred. Enjoy the salad fresh for the best flavor and texture.

Notes

  • For a vegan version, substitute butter with coconut oil and Greek yogurt with coconut yogurt.
  • Toast pumpkin seeds in a dry skillet over medium heat until fragrant and lightly browned to enhance their flavor.
  • Use fresh ripe pears to ensure sweetness and softness; Bartlett or Anjou pears work well.
  • Prepare the dressing just before serving to maintain its creamy texture and fresh taste.
  • This salad is best served immediately but can be kept refrigerated for up to 1 day.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/thanksgiving-fruit-salad-recipe/