Print

Autumn Fruit Salad with Honey Lime Dressing: Best Guest-Favorite Recipe

autumn fruit salad with honey lime dressing - featured image
Print Recipe

This isn’t your average fruit salad. It’s the one where people hover around the bowl, sneaking extra spoonfuls when they think no one’s looking. The honey lime dressing brings everything together in a way that feels both bright and cozy, which is exactly what you want when the leaves start turning and the air gets crisp.

Ingredients

Scale
  • 2 cups crisp apples, diced (Honeycrisp or Fuji)
  • 2 cups ripe pears, diced (Bosc or Anjou)
  • 1 cup pomegranate arils
  • 1 cup seedless red grapes, halved
  • 1 cup dried cranberries (unsweetened if possible)
  • 1/2 cup chopped pecans, toasted
  • 1 tablespoon fresh mint, finely chopped (optional)
  • 1/4 cup honey
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon ground cinnamon
  • Pinch of sea salt

Instructions

  1. Toast the pecans: Place a small skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3-4 minutes until fragrant and lightly golden. Transfer to a plate to cool completely.
  2. Make the honey lime dressing: In a small bowl or mason jar, combine the honey, fresh lime juice, lime zest, ground cinnamon, and a pinch of sea salt. Whisk vigorously until the honey is fully dissolved and the dressing is smooth. Set aside.
  3. Prep the fruit: Wash and dry all fruit thoroughly. Core the apples and pears, then dice into bite-sized pieces (about 1/2-inch cubes). Halve the grapes lengthwise. If using a whole pomegranate, cut it in half horizontally, hold cut-side down over a bowl, and whack the back with a wooden spoon to release the arils.
  4. Combine the fruit: In a large mixing bowl, add the diced apples, pears, pomegranate arils, halved grapes, and dried cranberries. Gently toss together.
  5. Add the dressing: Pour the honey lime dressing over the fruit mixture. Gently fold until everything is evenly coated.
  6. Chill and rest: Cover the bowl and refrigerate for at least 30 minutes (up to 1 hour).
  7. Finish and serve: Just before serving, fold in the toasted pecans and chopped mint. Transfer to a serving bowl and garnish with extra pomegranate arils and a mint sprig if desired. Serve chilled or at room temperature.

Notes

For best results, toast pecans just before using and add them at the last minute to keep them crunchy. The salad can be prepped up to 24 hours in advance (steps 1-5), but hold off on adding pecans and mint until serving. If making vegan, substitute honey with maple syrup or agave nectar. To prevent apples from browning, toss them with extra lime juice if prepping hours ahead.

Nutrition

Keywords: autumn fruit salad, honey lime dressing, fall fruit salad, pomegranate salad, Thanksgiving side dish, fruit salad recipe

Find it online: https://freshforkful.com/autumn-fruit-salad-with-honey-lime-dressing-best-guest-favorite-recipe/