Winter Fruit Salad
A vibrant winter fruit salad featuring crisp apples, juicy oranges, sweet pears, and refreshing pomegranate arils, all drizzled with a warm honey-cinnamon dressing.
Ingredients
Fruits
- 2 cups diced apples (Firm varieties like Honeycrisp or Pink Lady) Dice into 1/2-inch pieces for better texture.
- 2 cups diced pears (Bosc or Anjou) Same size as apples for balanced bites.
- 1 cup pomegranate seeds (arils) Adds pop and color to the salad.
- 1 cup chopped oranges (navel or blood orange segments) Trimmed before adding.
Other Ingredients
- 1/4 cup chopped walnuts Toasted optional for extra flavor.
- 1/4 cup honey Maple syrup can be used as a vegan substitute.
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract Use room temperature for better mixing.
Instructions
Preparation
- Core and dice the apples and pears into even, bite-sized pieces.
- Segment or chop the oranges and remove pomegranate seeds from the halves.
- Place all fruit in a large mixing bowl.
Warm the Dressing
- In a small saucepan over low heat, warm the honey until it loosens (do not boil).
- Stir in the ground cinnamon and vanilla extract until smooth and fragrant, about 30-45 seconds.
- Remove from heat.
Dress the Salad
- Pour the warm honey dressing over the fruit and add the chopped walnuts.
- Gently fold everything together with a large spoon or spatula to coat evenly without bruising the fruit.
Finish and Serve
- Serve immediately for a slightly warm salad, or chill in the refrigerator for 30 minutes for a cooler, refreshing dish.
Notes
Store in an airtight container for up to 48 hours. Apples and pears may brown; toss with a squeeze of lemon if prepping early. Not recommended for freezing.