Autumn Harvest Fruit Salad
Instructions
Prepare the Fruit
Core and chop the apples and pears.
Place in a large mixing bowl and toss with lemon juice to prevent browning.
Add grapes, pomegranate arils, and dried cranberries.
Toast the Nuts
In a dry skillet over medium heat, toast the pecans or walnuts for 2–3 minutes, stirring frequently.
Set aside to cool slightly.
Sweeten and Season
Drizzle the maple syrup or honey over the fruit.
Sprinkle with cinnamon if using, and toss gently to combine.
Add Nuts and Serve
Just before serving, add the toasted nuts and gently toss the salad.
Serve chilled or at room temperature.
Optional Garnishes
Fresh mint leaves
Drizzle of balsamic glaze
Dollop of Greek yogurt or whipped cream for a creamy twist
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