There’s something magical about a fall fruit salad that captures the heart of the season — crisp apples, juicy grapes, tender blackberries, and crunchy pecans all drizzled in a silky cinnamon-orange maple dressing. It’s cozy, vibrant, and full of sunshine-meets-sweater-weather flavor. This is one of those recipes you’ll make once and crave all season long — perfect for brunches, Thanksgiving tables, or anytime you need a quick, fresh side dish that makes everyone smile. 🍂
Why You’ll Love It
- ✨ Easy to make in minutes — no cooking required, just chop, whisk, and toss.
- 🍎 Cozy fall flavors — the maple, cinnamon, and orange dressing is warm and fragrant.
- 🥗 Healthy and naturally sweet — full of vitamins, fiber, and antioxidants from apples and berries.
- 🌿 Make-ahead friendly — the dressing prevents apples from browning, so it stays fresh overnight.
- 🎉 Perfect for brunches or gatherings — elegant yet effortless, a true crowd-pleaser.
- 🍇 Vibrant and photogenic — a colorful addition to any fall table or holiday spread.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 8 servings
Ingredients
- 1 orange (zested and juiced)
- 2 tablespoons maple syrup
- ¾ teaspoon ground cinnamon
- 16 ounces red seedless grapes
- 12 ounces blackberries
- 1 cup chopped pecans (or walnuts)
- 2 large sweet apples (Honeycrisp, Fuji, or Gala), cubed
Step-by-Step Instructions
- Make the cinnamon-orange dressing In a small bowl, whisk together the orange zest, orange juice, maple syrup, and cinnamon until smooth. The aroma is pure fall magic — citrusy, sweet, and cozy.
- Combine the fruit Add the grapes, blackberries, and chopped pecans to a large mixing bowl. Slice and cube the apples last to keep them crisp and fresh.
- Toss with dressing Pour the cinnamon-orange mixture over the fruit and gently toss until everything is evenly coated and glossy.
- Chill and serve Refrigerate for at least 30 minutes before serving for the flavors to mingle. Serve chilled, topped with extra pecans for crunch.
Variations to Try
- Autumn Pear Twist: Add sliced ripe pears for extra juiciness.
- Cozy Cranberry Pop: Sprinkle in dried cranberries for a tangy, festive note.
- Vanilla Dream: Add a splash of vanilla extract to the dressing for warmth and depth.
- Yogurt Swirl: Serve with a dollop of vanilla Greek yogurt for a creamy brunch parfait vibe.
Tips from Chef Emma
- Zest before juicing: It’s easier to zest a whole orange than two halves.
- Slice apples last: Keeps them fresh and prevents browning before tossing.
- Add pecans at the end: For the perfect crunch, mix them in right before serving.
- Make ahead: Prepare up to one day ahead and chill — the dressing keeps the fruit fresh and glossy.
Nutrition Info per Serving
- Serving Size: 1 cup
- Calories: 202
- Carbohydrates: 29g
- Sugars: 22g
- Fat: 10g
- Protein: 3g
- Sodium: 3mg
Frequently Asked Questions
- Q: Can I make this fall fruit salad ahead of time?
A: Yes! The orange-cinnamon dressing prevents the apples from turning brown, so you can prep it the night before and refrigerate. - Q: Can I substitute the maple syrup?
A: You can use honey or agave syrup, but maple gives the best fall flavor. - Q: What are the best apples for fruit salad?
A: Sweet, crisp apples like Honeycrisp, Fuji, or Gala work best — they hold their texture and pair perfectly with citrus dressing. - Q: How long will leftovers last?
A: Up to 3–4 days in a sealed container in the fridge. Give it a quick toss before serving again. - Q: Can I add other fruits?
A: Absolutely — pomegranate seeds, pear slices, or even mandarin segments make great additions!
Final Thoughts
This Fall Fruit Salad is everything you love about autumn — crisp, cozy, and full of cinnamon-orange warmth. It’s healthy enough for breakfast, elegant enough for a brunch table, and festive enough for your next holiday gathering. Keep it in your back pocket for when you want something beautiful, easy, and crowd-pleasing. Save this recipe to your fall board and share the cozy vibes! 🍁
Print
Fall Fruit Salad – Fresh, Juicy & Cinnamon-Orange Bliss
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Fall Fruit Salad combines crisp apples, juicy grapes, blackberries, and crunchy pecans tossed in a silky cinnamon-orange maple dressing. It’s cozy, vibrant, and ready in minutes — the perfect fall side or brunch salad!
Ingredients
- 1 orange (zested and juiced)
- 2 tablespoons maple syrup
- ¾ teaspoon ground cinnamon
- 16 ounces red seedless grapes
- 12 ounces blackberries
- 1 cup chopped pecans (or walnuts)
- 2 large sweet apples (Honeycrisp, Fuji, or Gala), cubed
Instructions
- Whisk orange zest, juice, maple syrup, and cinnamon in a small bowl.
- Add grapes, blackberries, and pecans to a large bowl.
- Slice apples last and add them in.
- Pour dressing over fruit and toss to coat evenly.
- Refrigerate for 30 minutes before serving for best flavor.
Notes
Zest before juicing the orange for maximum flavor. Add pecans right before serving to keep them crunchy. Store leftovers up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 202
- Sugar: 22g
- Sodium: 3mg
- Fat: 10g
- Carbohydrates: 29g
- Protein: 3g
Keywords: fall fruit salad, cinnamon orange dressing, apples, blackberries, maple syrup, autumn side dish, healthy fall recipe