Delicious Fall Fruit Salad in Just 15 Minutes

There’s something magical about fall—the crisp air, the golden leaves, and most of all, the flavors. When the first apples and pears hit the farmer’s market, I know it’s time for my favorite fall fruit salad. This isn’t just any salad—it’s a celebration of the season, with juicy apples, sweet pears, and those gorgeous, ruby-red pomegranate seeds that pop in your mouth. I love how simple it is to throw together, whether I’m prepping for a cozy family dinner or meal planning for the week ahead. And the best part? My kids actually *ask* for seconds.

I first made this salad years ago during a chaotic Thanksgiving when I needed something quick and fresh to balance out all the heavy dishes. Now, it’s a tradition—my little one insists on sprinkling the pomegranate seeds herself (and, okay, sneaking a few into her mouth along the way). The warm spices—cinnamon and nutmeg—make it feel like dessert, but it’s packed with enough goodness that I don’t mind serving it any time of day. Whether you’re pairing it with a meal delivery service or bringing it to a potluck, this salad is the taste of autumn in every bite.

Why You’ll Love This Fall Fruit Salad

Trust me, this isn’t just another fruit bowl—it’s the ultimate autumn sidekick. Here’s why it’ll become your go-to:

• Lightning fast to make – Seriously, it takes 15 minutes tops (if you don’t eat half the pomegranate seeds while prepping). Perfect for those evenings when your meal delivery box is running late!
• Bursting with fall flavors – That cinnamon-kissed honey dressing? Those crisp apples and juicy pears? It’s like sweater weather in a bowl.
• Meal prep magic – Stays fresh for days, making it perfect for grab-and-go breakfasts or lunchboxes. I always double the recipe for my weekly meal planning sessions.
• Customizable for any diet – Naturally gluten-free and easily adjusted for weight loss programs—swap honey for sugar-free maple syrup if needed. Even my keto friends add whipped cream for a dessert twist!

Honestly, the hardest part is saving some for everyone else—this salad disappears FAST in my house.

Ingredients for Fall Fruit Salad

This gorgeous harvest salad comes together with just a handful of simple ingredients – but oh, what a difference quality makes! Here’s what you’ll need to create that perfect autumn flavor symphony:

• 2 crisp apples (I use Honeycrisp or Pink Lady), diced with skins on for color and texture
• 2 ripe but firm pears (Bosc hold up best), similarly diced
• 1 large pomegranate, seeds removed (about 1 cup) – tell me you don’t snack on a few while prepping!
• 1 tbsp honey (local if you can get it – the floral notes shine)
• 1 tsp cinnamon (I might sneak in an extra pinch when no one’s looking)
• ½ tsp nutmeg (freshly grated if you’re feeling fancy)
• 1 tbsp lemon juice – keeps everything fresh and bright

Quick swaps: Maple syrup works beautifully instead of honey (use 1:1), and in a pinch, ½ tsp ground ginger can stand in for nutmeg. For meal planning purposes, sunflower or pumpkin seeds add great crunch if you’re skipping nuts.

How to Make Fall Fruit Salad

Listen, friends—this is one of those “too easy to be this delicious” recipes. You’re basically four steps away from autumn-in-a-bowl magic. I’ve made this so many times I could do it with my eyes closed (though I don’t recommend testing that with a sharp knife nearby). Here’s how it all comes together:

Step 1: The Fruit Fiesta

Grab your prettiest mixing bowl – you know, the one that makes everything inside look Instagram-worthy? Toss in those diced apples and pears. No need to be perfect with the cuts—rustic is charming! Then shower them with pomegranate seeds like you’re sprinkling edible rubies. Pro tip from my messy experience: roll the pomegranate on the counter first to loosen the seeds, then whack it with a wooden spoon—way less splatter than cutting!

Step 2: The Spiced Hug in Liquid Form

In that cute little ramekin you never use (or heck, a coffee mug works), whisk together honey, cinnamon, nutmeg, and lemon juice. Watch how the honey swirls into the spices—that’s where the magic happens. If it seizes up, microwave for 5 seconds to make it drizzle-ready. Feeling wild? Add a pinch of cardamom or orange zest to really wow your taste buds.

Step 3: The Big Tango

Now pour that amber-hued loveliness over your waiting fruit and give everything a gentle toss with a big spoon. I like to sing “shake it off” under my breath while doing this—keeps the mood light and prevents over-mixing. Every piece should get lightly coated, not drowned. The lemon juice starts working immediately, keeping your apples from browning if you’re prepping this ahead for meal planning.

The Waiting Game (Worth It!)

Pop the bowl in the fridge uncovered for at least 30 minutes—that’s when the flavors really start dating and getting serious. I’ve left it overnight before (for meal prepping Sundays) and wow, the spices mellow into something dreamy.

That’s it! See why this is my go-to when the sous-vide precision cooker feels like too much effort? The hardest part is resisting sneaking spoonfuls before serving—but hey, cooks deserve quality control tastes, right?

Tips for the Best Fall Fruit Salad

After making this salad more times than I can count (and eating most of it), I’ve picked up some foolproof tricks to make it absolutely perfect every time. Trust me, these little tweaks make all the difference between good and “can I have the recipe?” great.

Choose fruit like you’re at a farmer’s market

Nothing beats fresh, seasonal fruit—the crisp snap of a just-picked apple or the honeyed perfume of a ripe pear. Avoid anything mushy or mealy. Pro tip: Leave the skins on for color and extra fiber (plus, who has time for peeling?). If you’re meal prepping with a delivery service that includes fruit, this salad is the perfect way to use those extra apples!

Spice with confidence (and maybe extra cinnamon)

Don’t be shy with those warm spices—I often add an extra pinch of cinnamon because life’s too short for bland fruit. Taste your dressing before tossing and adjust. Sneaky chef trick? A dash of vanilla extract makes it taste like dessert without added sugar—perfect for weight loss meal plans.

Crunch is everything

For texture lovers, toss in a handful of toasted pecans or walnuts right before serving. Want to keep it nut-free? Pepitas or sunflower seeds add that satisfying crunch. My kids love when I sprinkle granola on top—breakfast salad, anyone?

Store it smarter, not harder

Airtight containers are your BFF here—glass jars keep it fresh for 2 days without getting soggy. If serving at a party, let it sit out for 10 minutes first to take the chill off. It pairs beautifully with almost any meal delivery protein—throw it next to some roasted chicken and call it dinner!

Variations for Your Fall Fruit Salad

One of my favorite things about this salad? How easily it adapts to whatever’s in your fridge or what mood strikes. Here are the variations that get the most compliments at my table:

Holidaze Cranberry Twist

Toss in a handful of dried cranberries when you’re feeling festive—their tart bite plays so nicely with the sweet pears. Bonus: They make the salad look like Christmas confetti! This version always disappears fast at potlucks.

Grape Escape

Out of pears? No problem. Halved red grapes add the same juicy sweetness and hold up beautifully for meal planning. My kids call this the “popcorn salad” because they love chasing the grapes around their plates.

Cozy Warm Version (Sous-Vide Hack)

On chilly nights, I’ll sometimes toss everything (minus the lemon juice) in a sous-vide bag at 135°F for 30 minutes. The warm, spiced fruit over vanilla ice cream? Pure autumnal bliss! Just don’t skip the pomegranate—they stay miraculously crisp.

Serving and Storing Fall Fruit Salad

I absolutely adore how versatile this salad is—serve it chilled straight from the fridge for that refreshing crunch, or let it sit out for 15 minutes to take the edge off if you prefer room temperature flavors to shine. Pro tip: It makes the best meal prep companion! Toss it in an airtight container (I’m obsessed with my glass jars for this) and it stays perfect for 2 days—just give it a quick stir before serving. The lemon juice keeps everything fresh, though the pomegranates might bleed a little color (totally normal!). On hectic mornings, I’ll grab a jar straight from the fridge to pair with yogurt—instant breakfast upgrade on the way out the door!

Fall Fruit Salad FAQs

Nutritional Information

Here’s the scoop on why this salad makes me feel good about seconds (or thirds!): A generous 1-cup serving packs around 120 calories with 5g of filling fiber—thanks to all those beautiful skins! You’re looking at 20g natural sugars from the fruit and honey, zero cholesterol, and barely a trace of fat. Perfect for light meal planning or balancing out heavier dishes from meal delivery services.

*Nutritional estimates vary slightly based on your specific fruit sizes and honey sweetness—but trust me, it’s always a nutritious win!

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