Thanksgiving Fruit Salad
This Thanksgiving Fruit Salad with a simple honey-orange dressing is a go-to recipe for home chefs looking to add a vibrant addition to their holiday table.
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
Home Chef note: I highly suggest doing something to prevent the apple and pear from browning. There's information on this in the post above, under "How to Keep Fruit Fresh Until You’re Ready to Serve It."
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
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