Fall Fruit Salad Recipe with Maple Cinnamon Dressing

When the air turns crisp and leaves start changing colors, the produce section transforms into a showcase of apples, pears, pomegranates, and persimmons. This fall fruit salad celebrates everything good about the season without being heavy or overly sweet. It’s the kind of dish that works equally well as a light breakfast, a side dish at dinner, or a healthier dessert option when you want something fresh but still feel like you’re treating yourself.

What makes this recipe different from your standard fruit salad is the dressing. Instead of a plain honey drizzle or citrus juice, this one uses maple syrup, a touch of cinnamon, and fresh orange juice to tie everything together. The dressing brings out the natural sweetness of the fruit while adding warmth from the spices. You also get textural contrast from toasted pecans and pomegranate seeds, which means every spoonful has something interesting going on. The whole thing comes together in about 15 minutes, and you can easily adjust the fruit based on what looks good at the market or what you already have at home.

Ingredients

For the salad:

2 medium apples (Honeycrisp, Gala, or Fuji work well), cored and diced
2 medium firm pears (Bosc or Anjou), cored and diced
1 cup red or green grapes, halved
1 cup fresh pomegranate seeds (arils)
2 small persimmons, diced (Fuyu variety preferred)
1 cup fresh cranberries, roughly chopped (or dried cranberries if fresh aren’t available)
½ cup toasted pecans, roughly chopped
2 tablespoons fresh lemon juice

For the maple cinnamon dressing:

3 tablespoons pure maple syrup
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Pinch of salt

Optional additions:

Fresh mint leaves, torn
Crumbled goat cheese or feta
Toasted pumpkin seeds

Instructions

Start by preparing all your fruit. For the apples and pears, you want them diced into bite-sized pieces, roughly half-inch cubes. Leave the skin on for extra color, texture, and nutrients. As you cut them, place them in a large bowl and toss with the 2 tablespoons of lemon juice right away. This prevents browning and adds a bright, tart note that balances the sweetness of the other ingredients.

If you’re using fresh cranberries, give them a rough chop so they’re not whole. Whole cranberries can be quite tart and hard, but chopping them releases some of their juice and makes them easier to eat. If you’re using dried cranberries instead, you can leave them whole or chop them depending on your preference.

For the pomegranate, the easiest way to remove the seeds is to cut it in half, hold one half cut-side down over a bowl, and whack the back firmly with a wooden spoon. The seeds will fall out into the bowl. Pick out any white pith that falls in with them.

If you’re using persimmons, make sure you’re getting the Fuyu variety, which are squat and tomato-shaped. These can be eaten while still firm, unlike the Hachiya variety, which need to be completely soft. Dice the persimmons into similar-sized pieces as your apples and pears.

Add the grapes, pomegranate seeds, persimmons, and cranberries to the bowl with the apples and pears. Give everything a gentle toss to distribute evenly.

For the pecans, toast them in a dry skillet over medium heat for about 3 to 5 minutes, stirring frequently, until they smell nutty and have darkened slightly. Watch them carefully because they can go from toasted to burned quickly. Let them cool completely, then chop them roughly. You want some larger pieces and some smaller ones for varied texture.

To make the dressing, whisk together the maple syrup, orange juice, lemon juice, cinnamon, vanilla extract, and salt in a small bowl until well combined. Taste it and adjust if needed—some people prefer a bit more maple sweetness, while others like more citrus brightness.

Pour the dressing over the fruit and toss gently but thoroughly, making sure every piece gets coated. Add the toasted pecans right before serving and give it one final gentle toss. If you add them too early, they can lose their crunch.

Flavor & Texture Notes

The first thing you notice is how the maple cinnamon dressing clings to the fruit, adding a subtle warmth without overwhelming the natural flavors. The apples and pears provide a crisp, juicy base with a mild sweetness, while the grapes add little bursts of concentrated sugar and a satisfying pop when you bite into them.

The pomegranate seeds are where things get interesting. They’re tart, slightly tannic, and have that unique crunchy texture that contrasts beautifully with the softer fruits. The persimmons, if you’re using them, add a honey-like sweetness and a smooth, almost creamy texture that’s different from the other fruits.

Fresh cranberries bring a sharp tartness that wakes up your palate, though dried cranberries add a chewier texture and concentrated sweetness instead. The toasted pecans provide that essential crunch and a buttery, earthy flavor that grounds all the bright fruit flavors.

The cinnamon in the dressing is subtle—just enough to make you think of fall without tasting like you’re eating apple pie. The maple syrup adds depth and a caramel-like sweetness that’s less one-dimensional than honey or sugar. Overall, the salad tastes fresh and vibrant but still feels appropriate for cooler weather.

Tips & Variations

The beauty of this recipe is its flexibility. Use whatever fall fruits you can find or prefer. If persimmons aren’t available, add more apples or pears, or try diced figs. Kiwi fruit, while not traditionally fall, adds a nice tropical note and bright green color that looks pretty against the reds and oranges.

For the nuts, walnuts or almonds work just as well as pecans. You could also use toasted pumpkin seeds (pepitas) for a nut-free option. They’re cheaper than nuts and add a nice green color to the mix.

If you want to turn this into more of a meal, add some protein. Crumbled goat cheese or feta adds creaminess and a tangy contrast to the sweet fruit. Diced cooked chicken breast or turkey would make it hearty enough for lunch. A scoop of cottage cheese or Greek yogurt on the side boosts the protein content while keeping things relatively light.

For a vegan version, the recipe already works as written. Just make sure your maple syrup is pure and not a blend that might contain honey or other animal products.

You can adjust the sweetness of the dressing by adding more or less maple syrup. If your fruit is particularly sweet, you might want to cut back slightly. If you’re using a lot of tart cranberries, add an extra tablespoon of maple syrup.

Adding fresh herbs takes this in an interesting direction. Torn mint leaves add brightness and a cool note that works surprisingly well with the cinnamon. Fresh basil is another unexpected option that pairs beautifully with fall fruits.

Storage & Make-Ahead

This salad is best eaten within a few hours of making it. The fruit will release juice as it sits, and the pecans will soften, losing their appealing crunch. That said, you can prep components ahead to save time.

Cut all the fruit and store it in an airtight container in the refrigerator for up to a day before you plan to serve the salad. Keep the apples and pears tossed in lemon juice to prevent browning. Store the dressing separately in a jar or small container. Toast the pecans ahead and keep them at room temperature in a sealed container.

When you’re ready to serve, simply combine everything and toss with the dressing. Add the pecans at the very last minute to keep them crunchy.

If you have leftovers, they’ll keep in the refrigerator for about a day. The texture won’t be quite as good, but the flavor will still be nice. You might want to add a handful of fresh nuts before serving the leftovers to bring back some of that crunch.

Don’t freeze this salad. The high water content in the fruit means it will become mushy and watery when thawed.

Serving Suggestions

This fall fruit salad works in more situations than you might expect. Serve it for breakfast alongside yogurt and granola, or as a topping for oatmeal or pancakes. The fruit and nuts provide good energy to start the day.

At lunch, it pairs well with a grilled cheese sandwich or a bowl of soup. The freshness cuts through heavier, richer foods nicely. For dinner, serve it as a side dish with roasted chicken, pork tenderloin, or even a vegetarian main like stuffed acorn squash.

It also makes a lighter dessert option. Serve it in pretty bowls or glasses with a dollop of whipped cream or vanilla ice cream if you want something a bit more treat-like.

For holiday gatherings, this salad adds color to the table and provides a fresh option among heavier dishes. It’s particularly good at Thanksgiving when people appreciate having something light and refreshing between bites of stuffing and gravy.

Present it in a large, shallow serving bowl so all the colors are visible. The red pomegranate seeds, orange persimmons, and green pears or grapes create a naturally beautiful presentation that needs no garnishing.

FAQ

Can I make this ahead for a party? You can prep all the components several hours ahead and store them separately, but combine everything within an hour of serving. The dressing can be made up to 2 days ahead and stored in the refrigerator. Give it a good shake or whisk before using since the ingredients may separate.

What if I can’t find fresh cranberries? Dried cranberries work fine as a substitute. You can also leave them out entirely and increase the amount of pomegranate seeds. Fresh or frozen raspberries would add a similar tart element, though they’re more delicate and may break apart when tossed.

How do I know if a persimmon is ripe? For Fuyu persimmons, which are used in this recipe, they should feel firm like an apple. You can eat them while they’re still crunchy. Hachiya persimmons, the acorn-shaped ones, need to be completely soft and almost mushy before eating, but those aren’t ideal for this salad.

Can I use bottled lemon and orange juice? Fresh juice tastes better and brighter, but bottled will work in a pinch. Just make sure you’re using 100% juice without added sugars or preservatives, which can taste artificial and throw off the flavor balance.

Is there a way to keep the apples from browning if I need to make this several hours ahead? Tossing them in lemon juice helps significantly. You can also try soaking the cut apples in a solution of water with a bit of salt or ascorbic acid (vitamin C powder) for a few minutes, then draining them well. This prevents browning quite effectively without affecting the flavor.

Conclusion

This fall fruit salad is proof that seasonal eating doesn’t have to be complicated or time-consuming. With just a handful of fresh ingredients and a simple dressing, you can create something that tastes like autumn in a bowl. The combination of crisp apples, juicy pears, tart pomegranate, and warm spices feels right for the season without being heavy or overly sweet. Whether you’re bringing it to a potluck, serving it alongside dinner, or just making it for yourself as a healthy snack, it’s the kind of recipe that makes eating well feel easy and enjoyable. Give it a try this weekend, and see how quickly it disappears.