When I think of Thanksgiving, I picture turkey, stuffing, and that glorious spread of family-favorite sides. But one dish that always sneaks its way onto my holiday table—and gets just as much love as the mashed potatoes—is Thanksgiving Fruit Salad.
This salad is more than just fruit tossed in a bowl. It’s crisp apples, juicy citrus, toasted pecans, and a sweet spiced dressing that tastes like autumn in every bite. And the best part? It takes just 10 minutes to make, which means more time with family and less time babysitting the oven.
Table of Contents
Why You’ll Love This Thanksgiving Fruit Salad
- Quick & Easy – Ready in 10 minutes flat.
- Colorful & Festive – A vibrant dish that looks as good as it tastes.
- Make-Ahead Friendly – Preps beautifully for your busy holiday schedule.
- Crowd-Pleaser – Even the picky eaters will sneak a second helping.
Think of this as your holiday insurance policy—a guaranteed hit that balances out all those rich, heavy dishes with something fresh and bright.
What Does Thanksgiving Fruit Salad Taste Like?
Imagine apple pie spices meeting a burst of citrus sunshine. The apples bring crunch, the oranges add juiciness, the cranberries a touch of tartness, and the pecans a cozy nuttiness. Drizzled with a lightly sweet spiced dressing, this salad is both refreshing and comforting—kind of like your favorite aunt who always brings the best stories to the table.
Ingredients You’ll Need for Thanksgiving Fruit Salad
When it comes to pulling together a holiday side that feels both fresh and festive, the ingredients really shine. This Thanksgiving Fruit Salad brings together crisp apples, juicy citrus, chewy cranberries, and buttery toasted pecans—all tied together with a sweet and lightly spiced citrus dressing. Each ingredient has a role to play, and when combined, they create a dish that balances texture, flavor, and holiday cheer.
Here’s what you’ll need:
Fruit Base:
- 2 medium green apples – Their tart bite balances the sweetness of the dressing. Granny Smith apples are my go-to because they hold their crunch.
- 2 medium red apples – For a little extra color and a milder sweetness. Honeycrisp or Fuji work beautifully here.
- 1 cup grapes – Juicy little pops of sweetness. Red grapes look gorgeous, but green grapes add a tart surprise if you prefer.
- 3 medium navel oranges – Peel and segment these for a juicy burst of citrus. Oranges are the secret to keeping this salad bright and refreshing.
- ¾ cup dried cranberries – Chewy, tangy, and perfect for adding a pop of festive red.
- 1 medium lemon (juiced) – A little lemon juice prevents the apples from browning and adds a zing of freshness.
Nutty Crunch:
- 1 cup pecans – Toasted until fragrant, pecans give this salad a warm, buttery crunch that tastes like fall in every bite. You could also try walnuts for a more rustic feel, similar to my Pear and Pecan Salad Recipe, which is another cozy autumn favorite.
Sweet & Spiced Dressing:
- ½ cup orange juice – Freshly squeezed if you can; it makes the dressing taste brighter.
- ¼ cup white sugar – Just enough sweetness to pull the fruit flavors together.
- ¼ teaspoon apple pie spice – A cozy blend of cinnamon, nutmeg, and cloves. You can also use pumpkin pie spice if that’s what’s in your pantry.
- Zest of 1 lemon – Adds a fragrant citrus lift.
- Zest of 1 orange – Deepens that citrusy sweetness in the dressing.
This combination of fruit, nuts, and spices makes the Thanksgiving Fruit Salad feel like a holiday must-have. It’s colorful, seasonal, and festive without being fussy—a side dish that looks beautiful on the table and brings balance to all the savory Thanksgiving classics.
(Want another festive salad idea? Try my Apple Cranberry Pecan Salad—it’s another holiday favorite!)
How to Make Thanksgiving Fruit Salad Step by Step
Making this Thanksgiving Fruit Salad is as simple as mixing fresh fruit with a cozy spiced dressing, but a little care in each step makes a big difference. Here’s exactly how to pull it together so it’s holiday-table ready:
Step 1: Toast the Pecans
Preheat your oven to 350°F. Spread the pecans out on a baking sheet in a single layer. Let them warm up as the oven heats, about 7–8 minutes, until they’re golden and fragrant. You’ll know they’re ready when your kitchen starts smelling like a bakery in autumn.
- Tip: Keep a close eye—pecans can go from perfect to burnt quickly.
Toasted pecans are what give this Thanksgiving Fruit Salad its signature crunch and nutty depth, much like in my Apple Pecan Fall Salad Recipe.
Step 2: Make the Sweet Citrus Dressing
While the pecans cool, grab a small saucepan. Add ½ cup orange juice, ¼ cup sugar, ¼ teaspoon apple pie spice, and the zest of one lemon and one orange. Place over medium heat and whisk to combine. Bring the mixture to a gentle boil, then lower to a simmer for 3–4 minutes.
- This step transforms the dressing into something magical: sweet, tangy, and infused with cozy fall spice.
- Strain through a fine mesh strainer to remove zest and let it cool completely before pouring over your fruit.
Step 3: Prep the Apples and Oranges
Core and slice your apples into bite-sized pieces. Toss them immediately with juice from half a lemon to keep them from browning. This trick not only saves their color but adds a fresh tang that balances the sweetness of the dressing.
Next, peel the oranges. Slice away the white pith (that bitter layer) and cut the segments into small chunks.
- Pro tip: Want to make it extra pretty? Supreme your oranges by slicing between the membranes for perfect jewel-like pieces.
Step 4: Build the Salad Bowl
In a large mixing bowl, combine the prepared apples, oranges, grapes, dried cranberries, and the cooled toasted pecans. This colorful medley already looks festive and could easily stand alone, but just wait until you add the dressing.
Step 5: Dress and Toss
Drizzle the cooled citrus dressing evenly over the fruit and nuts. Toss gently with a wooden spoon or salad tongs until every piece is lightly coated. The dressing ties everything together and gives the Thanksgiving Fruit Salad its irresistible sweet-spiced flavor.
Step 6: Chill or Serve Immediately
This salad is delicious served right away, but if your holiday schedule is packed (and whose isn’t?), you can cover and refrigerate it for a couple of hours before serving. It holds beautifully for up to 2 days, making it a perfect make-ahead side dish for Thanksgiving.
Step 7: Garnish and Enjoy
For a little extra flair, sprinkle on pomegranate seeds or a few fresh mint leaves before serving. They add color and freshness that makes your dish look like it came straight out of a holiday magazine spread.
Tips and Tricks for Perfect Thanksgiving Fruit Salad
- Don’t skip toasting the pecans—it makes them buttery and fragrant.
- Make it ahead by prepping the dressing the night before.
- Add-ins: Pomegranate seeds or diced pears are a festive touch.
- Avoid soggy fruit by waiting to add the dressing until right before serving.
- Kid-friendly tip: My little ones love it when I cut the grapes in half!
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The citrus helps keep the apples crisp, but after that, it starts to lose its sparkle.
FAQs
Can I use honey instead of sugar in the dressing?
Yes! Swap sugar for honey, but warm it gently so it dissolves well.
Can I make this nut-free?
Absolutely. Skip the pecans or replace them with sunflower seeds for crunch.
Is this salad vegan?
Yep, it’s naturally vegan and vegetarian-friendly.
Conclusion
This Thanksgiving Fruit Salad is proof that simple can be spectacular. With its crisp apples, juicy oranges, and warm spiced dressing, it brings a burst of freshness to your holiday table. Whether you serve it alongside turkey or sneak it in for breakfast the next morning (guilty as charged), this salad is sure to become a family favorite.
If you try it, let me know—I’d love to hear how it brightened up your Thanksgiving feast.
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Thanksgiving Fruit Salad
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8–10 servings
- Category: Salad, Side Dish
- Method: Stovetop, Baking, Chilling
- Cuisine: American
Description
A fresh, festive fruit salad with crunchy toasted pecans and a sweet-spiced citrus dressing—bright, seasonal, and perfect for the holiday table.
Ingredients
Fruit Base:
2 medium green apples (e.g., Granny Smith), cored and chopped
2 medium red apples (e.g., Honeycrisp or Fuji), cored and chopped
1 cup grapes (red or green), halved if large
3 medium navel oranges, peeled and segmented (cut into bite-size pieces)
¾ cup dried cranberries
1 medium lemon, juiced (use half to toss apples; reserve the rest if needed)
Nutty Crunch:
1 cup pecans, toasted and roughly chopped (walnuts optional substitute)
Sweet & Spiced Dressing:
½ cup orange juice (freshly squeezed if possible)
¼ cup white sugar
¼ teaspoon apple pie spice (or pumpkin pie spice)
Zest of 1 lemon
Zest of 1 orange
Optional Garnish:
Pomegranate arils
Fresh mint leaves
Instructions
1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 7–8 minutes until fragrant and lightly golden; cool, then roughly chop.
2. In a small saucepan, whisk orange juice, sugar, apple pie spice, lemon zest, and orange zest. Bring to a gentle boil, then simmer 3–4 minutes to infuse and slightly reduce. Strain to remove zest and cool completely.
3. Core and chop the apples into bite-size pieces; toss immediately with juice from half a lemon to prevent browning.
4. Peel oranges, remove pith, and cut segments into chunks (or supreme for clean segments). Halve grapes if large.
5. In a large bowl, combine apples, oranges, grapes, dried cranberries, and cooled toasted pecans.
6. Drizzle cooled citrus dressing over the mixture; toss gently until evenly coated.
7. Serve right away or cover and chill up to 2 days. Garnish with pomegranate arils and mint before serving.
Notes
Toast nuts just until fragrant to avoid bitterness—watch closely.
For a lighter dressing, reduce sugar to 2–3 tablespoons or swap part with honey or maple syrup.
Apples: Granny Smith add tartness; Honeycrisp/Fuji add sweetness—use a mix for balance.
Make-ahead: Prep fruit and dressing separately up to 1 day ahead; toss with nuts just before serving to keep crunch.
This salad is naturally gluten-free and vegetarian.
