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.
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
Instructions
Salad Ingredients
- 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
- 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.
- Pour the dressing over the fruit mixture and stir gently to coat.
- 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.