When the table’s already filled with rich casseroles and buttery pies, something light and vibrant can be a welcome surprise. That’s how this Thanksgiving fruit salad became a staple at our holiday dinners. I remember one year when we were hosting more guests than usual. I needed a simple dish that could sit alongside the heavy hitters like stuffing and sweet potatoes but still stand out. This salad delivered exactly that.
The colors were stunning, the flavor was fresh with just enough spice, and the best part? It took less than 15 minutes to throw together. The crisp apples, juicy grapes, and citrusy mandarin oranges, all tossed with a light honey-orange dressing, offered a bright contrast to the rest of the meal. Guests kept going back for seconds, even after dessert.
This salad isn’t just pretty on the plate—it actually tastes like fall. Let’s take a closer look at what makes it such a great Thanksgiving side.
Why Thanksgiving Fruit Salad Deserves a Spot on Your Table
What fruit is served at Thanksgiving?
Traditional Thanksgiving tables don’t always include fruit, but when they do, it’s often in the form of cranberry sauce or baked apple desserts. That’s why a fresh fruit salad is such a standout. It feels refreshing but still fits the season.
This salad features crisp apples, juicy pears, sweet red grapes, mandarin oranges, and vibrant kiwi slices. Dried cranberries and pomegranate arils add a pop of tartness and a burst of color, making it as beautiful as it is flavorful. Pecans bring a little crunch and a touch of earthiness that ties everything together.
What makes this salad feel seasonal, not summery?
The secret is in the dressing. A simple mix of fresh orange juice, honey, and pumpkin pie spice gives the salad a warm, fall-inspired flavor without overpowering the fruit. It complements each bite with a subtle hint of cinnamon and clove.
This isn’t your typical summer fruit salad. It’s designed for cooler weather, packed with fruit that holds up well on a buffet table. Plus, it looks absolutely stunning in a large glass bowl or on a pretty platter.
Thanksgiving Fruit Salad
Ingredients
- ▢½ cup fresh orange juice
- ▢¼ cup honey
- ▢¼ teaspoon pumpkin pie spice
- ▢2 kiwi peeled halved and thinly sliced
- ▢1 D’anjou or Bartlett pear* cored and chopped
- ▢1 Honeycrisp or Gala apple* cored and chopped
- ▢1 can mandarin oranges in water 15 ounces, drained and patted dry
- ▢1 ½ cups red grapes halved
- ▢½ cup dried cranberries
- ▢½ cup pecan halves
- ▢½ cup pomegranate arils
Instructions
- In large bowl, whisk orange juice, honey and pumpkin pie spice.
- Add kiwi, pear, apple, oranges, grapes, dried cranberries, pecans and pomegranate arils to bowl and gently toss to combine.
- Transfer to serving dish and serve immediately.
Notes
Nutrition Information:
Calories: 183kcal, Carbohydrates: 37g, Protein: 2g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 5mg, Potassium: 282mg, Fiber: 4g, Sugar: 31g, Vitamin A: 499IU, Vitamin C: 39mg, Calcium: 27mg, Iron: 1mg
Ingredients and Prep Tips for the Best Thanksgiving Fruit Salad
What are the best fruits in a fruit salad?
For Thanksgiving, it’s important to choose fruits that balance sweetness, color, and texture. In this salad, you’ll use a mix of crisp and juicy options. Apples and pears give crunch and body, while grapes and mandarin oranges bring juiciness. Kiwi adds a splash of green and a subtle tang, and pomegranate arils offer jewel-like bursts of flavor. Dried cranberries add chewiness, while pecans give that unmistakable nutty contrast.
Using seasonal fruits like apples, pears, and pomegranate keeps the salad tasting fresh and appropriate for fall. Even the canned mandarin oranges feel right thanks to their syrup-free, soft bite and bright citrus taste.
How to keep fruit fresh until you’re ready to serve
No one wants brown apples or pears on the Thanksgiving table. To prevent browning, you can dip your chopped apples and pears in a mix of water and lemon juice (1 tablespoon lemon juice per 1 cup of water). Let them soak for about five minutes, then drain and pat dry before adding them to the salad.
Another tip: wait to slice and add the kiwi until just before serving. It tends to soften quickly when mixed with other juicy fruits. Store all prepped fruit in airtight containers in the refrigerator and combine them shortly before serving.
If you’re short on time, feel free to swap in pre-chopped fruit or even a good quality store-bought fruit mix, then add the pecans, dried cranberries, and dressing yourself for a homemade touch. Want to make it dairy-free or vegan? This recipe already fits the bill, with no cream or yogurt in sight—just fruit, spice, and a naturally sweet dressing.
The Perfect Fall-Inspired Dressing and How to Serve It
What is a good dressing for a fruit salad?
The right dressing makes all the difference, especially for a holiday version. This one is incredibly simple yet adds depth and a warm autumn touch. All you need is fresh orange juice, honey, and pumpkin pie spice. The citrus gives brightness, the honey brings natural sweetness, and the spice adds that unmistakable holiday flavor.
Whisk these together in the bottom of a large mixing bowl. Then gently toss in your prepared fruits—kiwi, apples, pears, grapes, mandarin oranges, and pomegranate arils. Add the dried cranberries and pecans last so they stay whole and give each bite a bit of texture.
Since this dressing is light, it won’t make the salad watery or overpower the fruits. It simply ties everything together and makes the dish feel thoughtfully seasonal.
How to assemble and present your Thanksgiving fruit salad
Assembling this salad takes just a few minutes if you’ve prepped your ingredients ahead. Use a large bowl with a wide rim or a clear glass trifle dish so the vibrant layers are visible. Gently fold the fruit with the dressing to avoid breaking down softer pieces like kiwi or oranges.
To give the salad a finished look, sprinkle a handful of pomegranate arils and pecan halves over the top right before serving. You can also add a pinch of extra spice for visual warmth.
If you’re placing it on a buffet or family-style table, serve the salad slightly chilled, not cold. This keeps the flavors bright without dulling the natural sweetness of the fruit. And unlike creamy salads, this one holds up beautifully without wilting or separating over time.
Make-Ahead Tips and Holiday Variations for Thanksgiving Fruit Salad
How to store and prep ahead without losing freshness
Thanksgiving cooking gets hectic, so make-ahead dishes are essential. While this fruit salad is best assembled close to serving time, most of the prep can be done earlier in the day.
Chop the apples and pears, then toss them in a lemon water solution to prevent browning. Store them in airtight containers in the fridge. You can also prep grapes, mandarin oranges (drain and dry them), and pomegranate arils ahead of time. Keep the pecans and dried cranberries separate so they don’t soften.
The honey-orange dressing can be whisked up in advance and stored in the fridge for up to 24 hours. Just give it a quick stir before using. When you’re ready to serve, combine everything in a large bowl, toss gently, and garnish.
Leftovers? Store the fruit salad in a covered container in the refrigerator for up to two days. The apples and pears may soften slightly but the flavor stays great.
Fun ways to customize your Thanksgiving fruit salad
This salad is flexible and can shift with your crowd or your pantry. Want extra richness? Add thin slices of banana or a sprinkle of coconut flakes just before serving. For more texture, try candied pecans or walnuts instead of raw ones. If you like a creamy finish, a dollop of whipped cream or a spoonful of vanilla Greek yogurt on top works well for a dessert-style twist.
Serving kids? Leave out the nuts or offer them on the side. Prefer a brighter flavor? Swap out the honey for maple syrup, or add a splash of lemon juice to the dressing.
You can even serve individual portions in small glasses or jars, layered like a parfait, for a more formal setting. No matter how you present it, this Thanksgiving fruit salad brings a burst of color and freshness to any holiday table.
Frequently Asked Questions About Thanksgiving Fruit Salad
What fruit is served at Thanksgiving?
Common fruits served at Thanksgiving include apples, pears, cranberries, oranges, and pomegranates. These fruits are in season during fall and pair beautifully with warm spices like cinnamon or pumpkin pie spice. In this Thanksgiving fruit salad, a variety of textures and flavors create a refreshing contrast to heavier dishes.
What kind of salad is good for Thanksgiving?
A good Thanksgiving salad should be seasonal, colorful, and light enough to balance the richness of the main meal. Fresh fruit salads with autumn produce are an excellent choice. They add brightness to the table without requiring oven space or complicated prep.
What are the best fruits in a fruit salad?
The best fruits for a balanced fruit salad are those that offer both sweetness and structure. Apples and pears give crunch, grapes and oranges add juiciness, and kiwi or pomegranate arils provide color and tartness. Mixing fresh and dried fruits like cranberries adds depth and chew.
What is a good dressing for a fruit salad?
A light dressing made from orange juice, honey, and a touch of pumpkin pie spice brings out the natural sweetness of the fruit while adding warm, fall-inspired flavor. It helps tie all the ingredients together without overpowering them.
Conclusion
This Thanksgiving fruit salad is proof that simple ingredients, when paired thoughtfully, can create a dish that feels both festive and refreshing. It’s the perfect make-ahead option to lighten up the holiday spread and bring something colorful to the table. From crisp apples to jewel-toned pomegranate arils, every bite bursts with flavor and texture.
Whether you’re feeding a crowd or prepping a small family meal, this salad adds brightness and balance to the richness of Thanksgiving. And best of all, it’s easy, flexible, and always a hit.
