This Fall Fruit Salad captures the very essence of autumn in one vibrant bowl. Juicy grapes, crisp apples, plump blackberries, and toasted pecans mingle in a zesty orange-maple dressing that sings with cinnamon. Whether you’re searching for the perfect holiday side, a dazzling brunch dish, or simply a way to bring the flavors of fall to your table, this recipe is colorful, fresh, and impossibly easy. If you love fruit salads but crave something with a seasonal twist, this is the Fall Fruit Salad you’ll make on repeat.

Ingredients You’ll Need

The magic of this Fall Fruit Salad comes from the way each ingredient both stands out and blends in. These simple, wholesome picks are easy to find, and each one brings unique flavor, texture, or a pop of gorgeous color. Here’s everything you’ll need for a bowl that shines at any fall gathering:

Orange: Using both the zest and juice delivers brightness and a fresh citrus kick that anchors the whole salad.
Maple Syrup: Nature’s sweetener with deep, woodsy notes, maple syrup rounds out the dressing with silky sweetness that’s so much warmer than sugar.
Ground Cinnamon: This autumn staple adds earthy warmth and a hint of spice that makes each bite utterly cozy.
Red Seedless Grapes: Their firm texture and pop of sweetness add juiciness and color—halve them if large for perfect bites.
Blackberries: Bursting with tart-sweet flavor, blackberries provide bold pops of color and a soft contrast to the crisp apples and pecans.
Pecans: Toasty, nutty, and delightfully crunchy, chopped pecans give surprising depth and a pleasant bite.
Sweet Apples: Choose an apple that’s both sweet and crisp—like Honeycrisp or Fuji—to bring fresh crunch and seasonal flavor.

How to Make Fall Fruit Salad

Step 1: Whisk the Orange-Maple Dressing

Start by zesting and juicing your orange right into a large mixing bowl—the zest adds so much aromatic flavor, don’t leave it out! Pour in the maple syrup and sprinkle on the ground cinnamon. Whisk everything together until the cinnamon dissolves and the dressing looks silky and fragrant.

Step 2: Add the Fruit and Pecans

Add your red grapes (halve them if you prefer smaller pieces), blackberries, and chopped pecans straight into the bowl. Let them take a little dip in that gorgeous orange-maple-cinnamon mixture. The scent will start to tempt you even before you take the first bite!

Step 3: Prep and Toss the Apples

Right before adding, chop your sweet apples into bite-sized cubes to keep them extra crisp and fresh. Add the apples directly to the bowl and toss everything together gently but thoroughly. You want every glistening piece coated in that luscious dressing. Serve it up right away, or chill for later—the flavors just get cozier as they meld.

How to Serve Fall Fruit Salad

Garnishes

If you want to take your Fall Fruit Salad to the next level, sprinkle a bit more orange zest and a tiny pinch of cinnamon on top just before serving. A few extra whole pecans or a handful of pomegranate seeds also make for an eye-catching finish that pops with color and crunch.

Side Dishes

This salad is versatile enough to play nicely alongside anything from a hearty brunch spread with quiches and croissants to classic Thanksgiving fare. It’s a refreshing, light contrast to rich entrees and decadent sides. Friends also love it as a sweet balance on a cheese board or next to roast chicken.

Creative Ways to Present

For a special touch, try serving your Fall Fruit Salad in hollowed-out apple bowls or mini pumpkins for a fall-themed party. Layer it into parfait glasses with a dollop of Greek yogurt for brunch, or pile it high on a platter lined with colorful kale leaves for an autumnal centerpiece.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Simply cover the bowl tightly or transfer your Fall Fruit Salad to an airtight container and refrigerate. It’ll stay fresh for up to two days. The apples may slightly soften, but the flavors continue to develop, making the salad even more aromatic on day two.

Freezing

Fruit salads aren’t ideal for the freezer—the textures change and the fresh, juicy bite just doesn’t come back after thawing. It’s best to make and enjoy your Fall Fruit Salad fresh, or within a couple days of mixing.

Reheating

Reheating is a no-go with this salad, but if you want a slightly warm option, bring your refrigerated salad to room temperature for 20 to 30 minutes before serving. The flavors will be vibrant and the juices will loosen up for peak tastiness.

FAQs

Can I make Fall Fruit Salad ahead of time?

Absolutely! You can prepare the dressing and chop all the fruit the evening before. For best texture, add the apples and pecans just before tossing and serving so they stay extra crisp.

How do I keep the apples from browning?

When the apples are coated right away in the orange juice dressing, they’re protected from browning. If prepping more than a couple hours in advance, give everything another gentle toss before serving to keep the apples looking vibrant.

What varieties of apples work best?

Choose apples that are both sweet and crisp for great texture and flavor. Honeycrisp, Fuji, and Gala are all wonderful options for Fall Fruit Salad—they hold their shape and bring plenty of autumn sweetness.

Can I swap out any of the fruits or nuts?

Definitely! This recipe is flexible. Feel free to swap in sliced pears or fresh figs, and use walnuts or toasted almonds if pecans aren’t your thing. Each change creates a slightly different but delicious take on Fall Fruit Salad.

Is Fall Fruit Salad vegan and gluten-free?

Yes, this recipe is naturally both vegan and gluten-free as written. Just double check your maple syrup (it nearly always is vegan, but a glance at the label never hurts) and you’re good to go!

Final Thoughts

It truly doesn’t get cozier or more colorful than a big, beautiful bowl of Fall Fruit Salad. Whether you’re gathering with loved ones or just want to add a seasonal twist to your weekday meals, this salad brings together so many reasons to love autumn’s harvest. Give it a try—you might just find a new favorite tradition!