Dessert

Thanksgiving Fruit Salad Recipe

ByIsabella Vance November 17, 2025November 17, 2025

Introduction

This Thanksgiving Fruit Salad is a refreshing and festive side dish that combines crisp apples, juicy oranges, and toasted pecans with a sweet and spiced citrus dressing. It’s easy to prepare and adds a colorful, healthy touch to your holiday table.

A clear glass bowl filled with a colorful fruit salad, showing about four layers of chopped fruits including green and red apple pieces with bright green and red skin, orange chunks, and red grapes scattered throughout. There are also pecan halves and small dark red dried fruit bits sprinkled on top and mixed inside. The bowl sits on a wooden surface with a green and white checkered cloth nearby, and whole green apples, a halved green apple, and a small clear bowl of red grapes are placed around the main bowl. A wooden salad fork is to the right of the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium green apples
2 medium red apples
¾ cup dried cranberries
1 cup pecans
1 cup grapes
3 medium navel oranges
1 medium lemon (juiced)
½ cup orange juice
¼ cup white sugar
¼ tsp apple pie spice
Zest of 1 lemon
Zest of 1 orange

Instructions

Step 1: Preheat the oven to 350°F. Spread pecans on a baking sheet and place them in the oven while it heats. Remove the pecans as soon as you can smell their toasted aroma, about when the oven reaches temperature. Let them cool.
Step 2: In a small saucepan, combine orange juice, sugar, apple pie spice, lemon zest, and orange zest. Whisk together over medium heat.
Step 3: Bring the mixture to a low boil, then reduce heat and simmer for 3 to 4 minutes.
Step 4: Strain the dressing through a fine mesh strainer and allow it to cool completely.
Step 5: Core and slice the apples into bite-sized pieces. Toss them with juice from half a lemon to prevent browning.
Step 6: Peel the oranges and cut them into bite-sized pieces.
Step 7: In a large bowl, combine the apples, dried cranberries, toasted pecans, grapes, and orange pieces.
Step 8: Drizzle the cooled dressing over the fruit mixture and gently toss to combine. Serve immediately.

Tips & Variations

Use a mix of different apple varieties for varied texture and flavor.
Substitute walnuts or almonds for pecans if preferred.
Add a handful of shredded coconut or pomegranate seeds for extra color and texture.
For a lighter version, reduce sugar or substitute with honey or maple syrup.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The fruit may release some juice, so toss gently before serving again. It is best enjoyed fresh, as the apples can brown over time.

How to Serve

A clear glass bowl filled with a colorful fruit salad sits on a white marbled surface, overflowing with three main layers of fresh fruit and nuts: the bottom layer has chunks of green apple with smooth skin, the middle layer contains pieces of red apple with shiny skin, and the top is a mix of deep red grapes, bright orange fruit segments, scattered dark red dried cranberries, and brown pecans with ridged textures. The fruit pieces are irregularly cut, showing fresh, juicy textures, and the bowl is full, creating a vibrant, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this fruit salad in advance?

Yes, you can prepare the dressing and toast the pecans ahead of time, but it’s best to assemble the salad just before serving to keep the fruit fresh and crisp.