This fall fruit salad has been my holiday constant for as long as I can remember: a bowl of crisp apples, juicy oranges, tart cranberries and toasted pecans that brightens heavy holiday tables and gives guests a refreshing counterpoint to roasted meats and creamy sides. I first pulled this combination together one November when I wanted something that felt celebratory but didnt demand oven time. The citrus-spiced dressing bridges the flavors and keeps the fruit from turning dull, while a handful of toasted pecans provides the crunch that makes everyone come back for more.

I love this salad because it balances texture and aroma in a way that feels unmistakably seasonal. The apples give a clean, crunchy base; the oranges add juicy sweetness; the dried cranberries bring the signature tart note of autumn; and the pecans add buttery warmth. Its simple enough to prep ahead of a busy holiday morning yet visually pretty enough to sit proudly on the table with little else required. Over the years my family has adopted it as our standard side for both Thanksgiving and Christmas, and its always the dish that disappears first.

Ingredients

• Green apples (2 medium): Choose firm, tart varieties such as Granny Smith or Crispin; they hold their texture and add a clean tang that balances sweeter fruit.
• Red apples (2 medium): Use Gala, Honeycrisp or Fuji for sweetness and color contrast; these add juicy crunch and visual warmth to the bowl.
• Dried cranberries (3/4 cup): Look for sweetened dried cranberries for holiday-style tartness; they provide chew and concentrated fruit flavor.
• Pecans (1 cup): Toast lightly to intensify the nutty aroma; halves or chopped pecans both work, but halves make the presentation more elegant.
• Grapes (1 cup): Use seedless red or green grapes; halved if large. Their burst of juice adds contrast to the firmer apples.
• Navel oranges (3 medium): Peel and section for bright, juicy segments; the sweet citrus lifts the whole salad and pairs beautifully with the spice in the dressing.
• Lemon (1 medium, juiced): Tossed with apple pieces to keep them from browning and to add a fresh tang.

Dressing

• Orange juice (1/2 cup): Freshly squeezed if possible for brighter flavor; this is the base of the dressing and echoes the orange segments.
• White sugar (1/4 cup): Balances tartness and helps the dressing cling to fruit; can be reduced slightly for a less sweet finish.
• Apple pie spice (1/4 teaspoon): Adds warm fall notes (cinnamon, nutmeg, cloves); if unavailable use a pinch of cinnamon and nutmeg.
• Lemon zest (zest of 1 lemon): Fresh zest adds fragrant brightness that lifts the dressing.
• Orange zest (zest of 1 orange): Keeps the citrus flavor layered and aromatic; reserve a little to finish the salad.

Instructions

Prepare the fruit: Wash all fruit thoroughly. Core and dice the apples into bite-sized cubes, immediately tossing them with the juice of 1 medium lemon to prevent browning; this also seasons the apples so every bite is bright. Peel the navel oranges and separate into segments, removing membrane where necessary to keep the texture pleasant. Halve the grapes if theyre large and drain any excess juice from the dried cranberries. Toast the pecans: Heat a dry skillet over medium heat and toast the pecans for 3-5 minutes, stirring often until fragrant and slightly darker. Watch closely to avoid burning. Remove from heat and let cool; toasting deepens the nutty flavor and adds crunch contrast. Make the dressing: Whisk together 1/2 cup orange juice, 1/4 cup granulated sugar, 1/4 teaspoon apple pie spice, and the zests of 1 lemon and 1 orange until the sugar dissolves. Taste and adjust: more sugar for sweetness, more orange juice for brightness. The dressing should be syrupy enough to coat fruit without pooling. Combine and toss: In a large bowl, gently fold together the lemon-tossed apples, red apple, orange segments, grapes, dried cranberries and cooled pecans. Pour the dressing over the fruit and toss gently until everything is evenly coated. Reserve a small pinch of orange zest for garnish. Chill and serve: Cover and chill for at least 20 minutes to let flavors meld. For best texture, dress the salad up to 2 hours before serving; if making earlier, store fruit and dressing separately and combine within 1 hour of serving to avoid sogginess.

Storage Tips

Store the salad covered in the refrigerator for up to 48 hours if already dressed, but expect some loss of crispness in the apples and a slight softening of oranges. For best texture, store the dressing separately in an airtight jar for up to 3 days and toss with fruit just before serving. Use shallow, airtight containers to preserve the fruits shape and keep pecans in a separate container at room temperature up to 2 days to retain crunch. Reheat is unnecessaryserve cold or at cool room temperature for the best experience.

Ingredient Substitutions

If pecans are unavailable, toasted walnuts or sliced almonds are excellent choices and provide similar texture. Swap dried cranberries for dried cherries for a deeper tartness, or use pomegranate arils for bright jewel-like pops. If you prefer less sugar, reduce the dressing sugar by half and add a teaspoon of honey or maple syrup if you want a natural sweetener instead. For a nut-free version, add toasted pumpkin seeds or sunflower seeds for crunch.

Serving Suggestions

Serve this salad alongside roasted turkey, glazed ham or as part of a buffet of holiday sides. Garnish with a few fresh mint leaves or a sprinkle of reserved orange zest to make the colors pop. It also works well as a light dessert topped with a dollop of plain Greek yogurt or a scoop of vanilla sorbet for a special holiday finish.

Cultural Background

Fruit salads have long been a part of holiday tables across North America, offering a fresh counterbalance to rich, savory mains. The use of apples and cranberries echoes classic harvest flavors, while citrus was historically a luxury fruit that signaled celebration during winter holidays. This version combines that harvest tradition with bright citrus notes commonly found in modern American holiday menus.

Seasonal Adaptations

In winter, use blood oranges if available for deeper color and flavor. In late fall, add diced pear and a pinch of ground ginger to the dressing for a spicier kick. For a spring or summer twist, replace pecans with macadamia nuts and add seasonal berries instead of dried cranberries.

Meal Prep Tips

Prepare the dressing up to 72 hours ahead and keep refrigerated. Core and cut apples and toss them with lemon juice up to 12 hours in advance; this helps them remain crisp. Toast nuts the day before and store in an airtight container. For single-serve meal prep, divide fruit and dressing into individual containers and keep nuts separate until ready to eat.

This fall fruit salad is one of those evergreen dishes that feels tailor-made for holiday gatherings: easy to scale, forgiving in substitutions, and reliably loved by guests. Give it a try at your next Thanksgiving or Christmas and make it your ownyoull likely find it earning a permanent spot on your holiday spread.