Fall Fruit Salad Cinnamon Orange (Print-Friendly Version)
Apple, blackberry, and grape salad tossed in cinnamon-orange dressing for an autumn-inspired side or dessert.
# What You'll Need:
→ Dressing
01 -
Zest and juice of 1 medium orange, seeds removed
02 -
2 tablespoons pure maple syrup
03 -
0.75 teaspoon ground cinnamon
→ Salad
04 -
450 grams (16 ounces) red seedless grapes
05 -
340 grams (12 ounces) fresh blackberries
06 -
2 large sweet apples, cut into bite-sized cubes
07 -
1 cup (100 grams) pecans, roughly chopped
# How to Make It:
01 -
In a large mixing bowl, combine the zest and juice of the orange, ensuring all seeds are removed. Add maple syrup and ground cinnamon, then whisk until the dressing is fully emulsified.
02 -
Add the red seedless grapes and blackberries to the bowl with the dressing. Cube the apples into bite-sized pieces and add them to the bowl along with the chopped pecans.
03 -
Gently toss all ingredients together using a large spoon, ensuring the fruit and nuts are evenly coated with the dressing. Take care not to crush the blackberries.
04 -
Serve immediately for peak freshness, or cover tightly and refrigerate until ready to serve. Consume within three days for optimal taste and texture.
# Additional Tips:
01 -
For enhanced citrus flavor, add extra zest from the orange to the dressing.
02 -
Chilling the salad for at least 30 minutes before serving accentuates its refreshing qualities.
03 -
Choose firm, ripe apples and grapes for best texture and flavor.