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A dark serving bowl filled with the Thanksgiving fruit salad with more fruit beside the bowl. Fresh mint leaves are in the bowl and next to the bowl.

Easy Thanksgiving Fruit Salad with Dressing

This Thanksgiving fruit salad is a fresh addition to your holiday table! Colorful chopped fruit mixed with a simple orange and cinnamon dressing. Easy + delicious. 
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 large servings
Course: Side Dish
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red grapes
  • 1 cup green grapes
  • 2-3 apples diced
  • 2 pears diced
  • 11 oz mandarin oranges
  • 1 cup pomegranate seeds
  • 1 cup dried cranberries
  • 3 tablespoons orange juice
  • 2 tablespoons maple syrup or agave nectar
  • ¼ teaspoon cinnamon

Equipment

  • Mixing bowl
  • mixing spoon
  • measuring cup
  • measuring spoon
  • Chef’s knife
  • Cutting board

Method
 

  1. Make the dressing. In a small bowl, combine the juice from the mandarin oranges, with the maple syrup and cinnamon. Whisk together and set aside.
  2. Chop the fruit. Cut the grapes in half. Dice the apples and pears and toss them into the dressing to keep from browning. In a large bowl, stir together all the ingredients. Serve and enjoy!

Notes

  • How to Store 
    • This fruit salad is best made right before serving so that the fruit is at its most fresh. Store any leftovers in the fridge in an airtight container for 1 to 2 days. The fruit might take on some color from the other fruit, but it still tastes great.