Apple Cranberry Fall Fruit Salad – Bright, Crisp, and Perfect for the Season

This Apple Cranberry Fall Fruit Salad tastes like a walk through the orchard. It’s crisp, tart, a little sweet, and ready in minutes. If you’re looking for a fresh side dish that brings color and crunch to the table, this is it.

It works for a weekday lunch, holiday spread, or any time you want something light yet satisfying. You’ll love how easy it is to make and how beautifully it holds up.

What Makes This Special

This salad celebrates fall produce without weighing you down. Apples bring a juicy snap, while fresh cranberries add a bold tart bite that wakes everything up.

A bright citrus-honey dressing ties it all together and keeps the fruit from browning. Toasted nuts add just enough richness and texture to make each bite interesting. It’s a simple, seasonal dish that looks festive and tastes even better the next day.

What You’ll Need

• Apples (3 medium) – Honeycrisp, Fuji, or Gala for sweetness and crunch.
• Fresh cranberries (1 cup) – Rinsed and halved.

  You can use dried if fresh aren’t available.

• Pears (1 medium, optional) – Adds a soft, floral sweetness.
• Seedless red grapes (1 cup, halved) – Juicy balance to the tart cranberries.
• Pomegranate arils (1/2 cup) – For color and a sweet-tart pop.
• Celery (2 ribs, finely sliced, optional) – Adds crisp, refreshing crunch.
• Toasted pecans or walnuts (1/2 cup, roughly chopped) – For nutty depth and texture.
• Fresh mint (2 tablespoons, chopped) – Bright, clean finish.

For the dressing:

• Orange juice (1/3 cup) – Freshly squeezed if possible.
• Lemon juice (2 tablespoons) – Keeps the fruit bright and balanced.
• Honey or maple syrup (2–3 tablespoons) – Adjust to taste.
• Cinnamon (1/2 teaspoon) – Warm spice that fits the season.
• Vanilla extract (1/2 teaspoon) – Soft sweetness and aroma.
• Pinch of salt – Enhances flavors.

Step-by-Step Instructions

1. Prep the dressing. In a small bowl or jar, whisk orange juice, lemon juice, honey, cinnamon, vanilla, and a pinch of salt until smooth. Taste and adjust sweetness or acidity.
2. Toast the nuts. Warm a dry skillet over medium heat. Add the pecans or walnuts and toast for 3–4 minutes, stirring, until fragrant.

   Cool and chop.

3. Chop the fruit. Core and dice the apples into bite-size pieces. Halve the cranberries. Slice the grapes.

   Dice the pear if using. Keep the pieces similar in size for even bites.
4. Toss with dressing. Add the apples to a large bowl first and toss with a spoonful of dressing to prevent browning. Add the rest of the fruit and celery.

   Pour over most of the dressing and gently toss to coat.

5. Add texture and herbs. Fold in the toasted nuts, pomegranate arils, and mint. Drizzle in the remaining dressing as needed.
6. Chill briefly. Let the salad rest in the fridge for 15–20 minutes so flavors mingle and the cranberries mellow slightly.
7. Serve. Give it a final toss. Taste for sweetness and acid.

   Add a touch more honey or lemon if needed.

Keeping It Fresh

• Coat apples right away. The citrus in the dressing prevents browning, so toss apples as soon as you chop them.
• Store covered. Refrigerate in an airtight container for up to 2 days. The apples stay crisp and the flavors deepen.
• Hold the nuts and mint. If making ahead, add nuts and mint just before serving to keep them crunchy and bright.
• Revive leftovers. Stir before serving. If it tastes flat, add a squeeze of lemon and a tiny drizzle of honey.

Why This is Good for You

• Fiber-rich. Apples, pears, and grapes provide dietary fiber that supports digestion and helps you feel satisfied.
• Antioxidants galore. Cranberries and pomegranates are packed with polyphenols that support overall wellness.
• Nutrient-dense. Citrus adds vitamin C, while nuts contribute healthy fats and a bit of protein.
• Light and balanced. Naturally sweetened with honey and fruit, it’s a refreshing alternative to heavier fall sides.

Common Mistakes to Avoid

• Overly large chunks. Keep pieces small and uniform so each bite feels balanced and easy to eat.
• Skipping the acid. Lemon and orange juice aren’t just for flavor; they keep apples from browning and brighten the whole salad.
• Adding nuts too early. They can soften if they sit in the dressing.

  Add them close to serving time.

• Over-sweetening. Let the fruit shine. Start with less honey, then adjust to taste.
• Using only dried cranberries. They’re fine in a pinch, but fresh cranberries bring zing and texture. If you use dried, reduce the honey.

Recipe Variations

• Creamy twist. Stir in a spoonful of Greek yogurt or skyr into the dressing and add a pinch of nutmeg.
• Warm spice blend. Swap cinnamon for apple pie spice or add a tiny pinch of clove or cardamom.
• Cheese upgrade. Crumbled feta or goat cheese adds tangy richness.

  Use a light hand.

• Grain bowl style. Fold in cooked, cooled quinoa or farro for a heartier side or lunch.
• Citrus swap. Use clementine segments in place of grapes for a brighter, juicier salad.
• Nut-free crunch. Use roasted pumpkin seeds or sunflower seeds instead of nuts.
• Maple walnut vibe. Use maple syrup in the dressing and maple-glazed walnuts on top.

FAQ

Can I use dried cranberries instead of fresh?

Yes. Use about 3/4 cup dried cranberries and reduce the honey slightly since dried fruit is sweeter. Soak them in warm water or orange juice for 10 minutes to plump if you like.

Which apples work best?

Crisp, slightly sweet varieties like Honeycrisp, Fuji, or Pink Lady are ideal.

If you prefer more tartness, try Granny Smith and bump up the honey a touch.

How far in advance can I make this?

You can prepare it up to 24 hours ahead. For best texture, add nuts and mint within an hour of serving and give the salad a quick taste-adjust before bringing it to the table.

Is there a way to make it vegan?

Absolutely. Use maple syrup in place of honey.

Everything else in the base recipe is naturally vegan.

What if I don’t have pomegranate arils?

You can skip them or replace with extra grapes, diced orange segments, or a handful of raspberries for a similar burst of color and acidity.

Can I turn this into a main dish?

Yes. Add cooked quinoa, farro, or a scoop of cottage cheese or plant-based yogurt. Grilled chicken or chickpeas also make it more filling.

Will the cranberries be too tart?

Fresh cranberries are bold, but the dressing and sweeter fruits balance them.

Halving them and letting the salad rest helps mellow the flavor.

Wrapping Up

This Apple Cranberry Fall Fruit Salad brings bright flavors and satisfying crunch with almost no fuss. It pairs well with roasted meats, cozy soups, and holiday spreads, yet it’s simple enough for a weekday lunch. Keep the dressing zesty, the fruit crisp, and the nuts toasty, and you’ll have a crowd-pleasing dish that tastes like the season.

Make it once and it may become your go-to fall salad.