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Fall Fruit Salad For Thanksgiving

Fall Fruit Salad For Thanksgiving

A vibrant combination of apples, pears, grapes and toasted pecans tossed in a creamy honey-vanilla dressing that’s chilled before serving.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 medium Granny Smith apples cored and chopped
  • 3 medium pears cored and chopped
  • 4 cups seedless grapes halved
  • 1 cup pecans toasted
  • 1 cup dried cranberries
Dressing Ingredients
  • 8 oz sour cream
  • 8 oz whipped topping thawed
  • 0.5 cup honey
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon

Method
 

Salad Ingredients
  1. In a large bowl combine 3 medium Granny Smith apples (cored and chopped), 3 medium pears (cored and chopped), 4 cups seedless grapes (halved), 1 cup pecans (toasted) and 1 cup dried cranberries.
Dressing Ingredients
  1. In a medium bowl whisk together 8 oz sour cream, 8 oz whipped topping (thawed), 1/2 cup honey, 1 tsp vanilla extract and 1/2 tsp ground cinnamon until smooth.
  2. Pour the dressing over the fruit mixture and stir gently to coat.
  3. Cover and chill for at least 2 hours before serving.

Notes

This salad can be made up to 2 hours ahead for best texture.
If you prefer less sweetness, reduce honey to 1/3 cup.
Add pomegranate seeds at the end for extra color.