Name: Fall Fruit Salad With Cinnamon Honey Dressing
Cook time: 15 min
Total time: 15 min
Ingredients: 2 Honeycrisp apples, chopped; 1 Granny Smith apple, chopped; 2 Bosc or Anjou pears, chopped; 1 cup red seedless grapes, halved; 1/2 cup pomegranate arils; 1/4 cup pecans, roughly chopped; 3 tablespoons honey; 2 tablespoons fresh lemon juice; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg

Ingredients

Scale

2 Honeycrisp apples, chopped
1 Granny Smith apple, chopped
2 Bosc or Anjou pears, chopped
1 cup red seedless grapes, halved
1/2 cup pomegranate arils
1/4 cup pecans, roughly chopped
3 tablespoons honey
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Fruit. Wash all your fruit thoroughly under cold water. Keep the skins on the apples and pears for extra color and fiber. Chop the Honeycrisp apples, Granny Smith apple, and pears into bite-sized cubes. Slice the red grapes in half and extract the arils from the pomegranate if you are using a fresh one. Place all the fruit into a large mixing bowl.
Step 2: Whisk the Dressing. In a small separate bowl or a glass jar, combine the honey, fresh lemon juice, ground cinnamon, and ground nutmeg. Whisk the mixture vigorously until the honey fully dissolves and the cinnamon is evenly distributed. The dressing should be smooth and slightly syrupy.
Step 3: Toss and Serve. Pour the cinnamon honey dressing over the fruit in the large bowl. Use a large spoon or spatula to gently toss the fruit until every piece is evenly coated. Sprinkle the chopped pecans over the top just before serving to maintain their crunch. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Cook Time: 15 minutes