Fall Fruit Salad with Maple-Cinnamon Citrus Dressing
Total Time:20 minutes
Ingredients
2 large Honeycrisp apples, cored and chopped
2 ripe Bartlett pears, cored and chopped
1 cup pomegranate arils
2 clementines, peeled and segmented
1 cup red grapes, sliced in half
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1/2 teaspoon alcohol-free vanilla extract
Instructions
Start by thoroughly washing all your produce. Chop the apples and pears into bite-sized chunks, leaving the skin on for extra color and fiber. Peel the clementines and separate the segments, then slice the red grapes in half. Place all the prepared fruit into a large mixing bowl along with the pomegranate arils.
In a small separate bowl, combine the pure maple syrup, ground cinnamon, fresh orange juice, and fresh lemon juice. Stir in the alcohol-free vanilla extract. Whisk the mixture vigorously until the cinnamon is well incorporated and the dressing is smooth.
Pour the maple-cinnamon dressing over the fruit in the large bowl. Using a large spoon or spatula, gently toss the fruit until every piece is evenly coated with the dressing. Be careful not to bruise the softer fruit like the pears while mixing.
For the best flavor, cover the bowl and let the salad sit in the refrigerator for at least 15 to 30 minutes before serving. This allows the juices to meld together and the cinnamon to infuse into the fruit. Give it one final toss right before placing it on your Thanksgiving table.
