Ingredients
Scale
- 2 cups cubed Honeycrisp apples
- 2 cups cubed pears (Bosc or Anjou)
- 1 cup clementine segments
- 1 cup pomegranate arils
- 1 cup red grapes, halved
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans or walnuts (optional)
- 1/2 cup plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Prepare the fruit: Wash, peel (if desired), and chop the apples and pears into bite-sized cubes. Segment the clementines and halve the red grapes. Measure out the pomegranate arils and dried cranberries.
- Make the dressing: In a medium bowl, whisk together the Greek yogurt, honey, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
- Combine: In a large bowl, gently toss together the prepared apples, pears, clementine segments, pomegranate arils, red grapes, and dried cranberries. Add the optional nuts, if using.
- Dress the salad: Pour the cinnamon vanilla dressing over the fruit salad and gently toss to coat evenly. Serve immediately or chill for later.
Notes
For best flavor, chill the fruit salad for at least 30 minutes before serving to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute the Greek yogurt with other yogurt alternatives or dairy-free options. Add a squeeze of lemon juice to prevent browning of the apples and pears if not serving immediately.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 25g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg