Dessert

Thanksgiving Fruit Salad Recipe

ByCharlotte Montgomery November 29, 2025November 29, 2025

Introduction

This Thanksgiving Fruit Salad brings a fresh, vibrant twist to your holiday table. Packed with crisp apples, juicy oranges, toasted pecans, and a spiced citrus dressing, it’s a delightful balance of sweet and tart flavors perfect for festive gatherings.

A clear glass bowl filled with a colorful fruit salad sits on a white marbled surface. The salad has roughly three layers: the bottom layer is made up of chopped red and green apples with smooth, shiny skins in red, green, and white tones; the middle layer is scattered with bright orange chunks of peeled oranges with a juicy texture; the top layer is sprinkled with whole red grapes, dried cranberries that are dark red and wrinkled, and pecan halves that have a brown, natural wood-like texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium green apples
2 medium red apples
¾ cup dried cranberries
1 cup pecans
1 cup grapes
3 medium navel oranges
1 medium lemon (juiced)
½ cup orange juice
¼ cup white sugar
¼ tsp apple pie spice
Zest of 1 lemon
Zest of 1 orange

Instructions

Step 1: Preheat your oven to 350°F. Place the pecans on a baking sheet and put them in the oven while it heats up. Remove the pecans as soon as you smell their toasty aroma, roughly when the oven reaches temperature. Let them cool.
Step 2: In a small saucepan, combine the orange juice, white sugar, apple pie spice, lemon zest, and orange zest.
Step 3: Heat the mixture over medium heat, whisking to combine. Bring it to a low boil, then simmer gently for 3 to 4 minutes.
Step 4: Strain the dressing through a fine mesh strainer and set aside to cool completely.
Step 5: Core and slice the green and red apples into bite-sized pieces. Toss them with the juice from half a lemon to prevent browning.
Step 6: Peel the oranges and cut them into bite-sized chunks, removing any pith.
Step 7: In a large bowl, combine the apples, dried cranberries, toasted pecans, grapes, and orange pieces.
Step 8: Pour the cooled spiced citrus dressing over the fruit mixture and gently toss to coat everything evenly. Serve immediately.

Tips & Variations

For extra crunch and warmth, toast the pecans lightly in a dry pan if you prefer not to use the oven.
Swap pecans with walnuts or almonds to vary the nutty flavor.
Add a handful of fresh mint leaves for a refreshing herbal note.
Use maple syrup instead of sugar in the dressing for a richer sweetness.

Storage

Store the fruit salad in an airtight container in the refrigerator for up to 2 days. The dressing helps prevent browning, but the salad is best enjoyed fresh for optimal texture. If needed, gently toss before serving again. Avoid storing for too long, as the fruit can release juices and become soggy.