Real Recipes From Real Home Cooks ®

harvest fruit salad

(3 ratings)
Blue Ribbon Recipe by
Michelle Helgesen
Crystal Lake, IL

I came up with this salad when I was asked to bring a fruit salad to holidays and most fruits are out of season. I looked and looked for a fruit salad recipe that didn't involve canned fruit and couldn't find anything that said "Fall". This salad will definitely stay in my "keeper" file!

Blue Ribbon Recipe

This is the perfect fruit salad for fall. There are so many flavors and textures crammed into one recipe. We loved the combination of sweet crisp apples and pears. Raisins and Craisins add a fall feel to the salad. Our favorite ingredients were the pomegranate and choice of raspberry walnut dressing. A simple fall side dish that would also be a delicious addition to the Thanksgiving table.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 10 -15
prep time 1 Hr
method No-Cook or Other

Ingredients For harvest fruit salad

  • 4 md
  • 2 lg
    Bosc pears
  • 2
  • 3/4 c
  • 3/4 c
    golden raisins
  • 3/4 c
    pecans, coarsely chopped
  • 3/4 c
    glazed walnuts, coarsely chopped
  • 1/2 c
    raspberry walnut vinaigrette

How To Make harvest fruit salad

  • Preparing the pomegranate seeds.
    Fill a large mixing bowl with very cold water to help peel your pomegranate. Slice off the top and score the outside like an orange. Submerge into the cold water and gently pull sections apart, using your thumbs to brush the seeds off the peel. The peels and membranes float which helps to separate them from the seeds. Strain.
  • Cubed apples and pears in a bowl.
    Cube the apples and pears.
  • All ingredients, except dressing, added to a bowl.
    Add the apples, pears, pom seeds, craisins, golden raisins, and nuts to a large mixing bowl.
  • Salad tossed with some of the vinaigrette.
    Pour half the vinaigrette and toss.
  • Remaining vinaigrette added to the fruit salad.
    Add the rest of the vinaigrette a little at a time until everything is lightly coated.