Cozy Autumn Fruit Salad with Creamy Yogurt Honey Dressing | Festive Fall Recipe

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein while being nut-free.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

plain yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is a more affordable creamy alternative.

cinnamon

Cinnamon is a common spice without significant alternatives.

Cut the apples into bite-sized pieces, removing the core.

Cut the pears by trimming the top and bottom for stability, then chop into bite-sized pieces, leaving the skin on for texture if desired.

Quarter the pomegranate and remove the seeds.

Cut the grapes in half for easy eating.

Roughly chop the mint leaves, reserving a few for garnish.

In a large mixing bowl, combine the chopped apples, pears, grapes, pomegranate seeds, dried cranberries, and chopped mint leaves.

If using pecans or walnuts, toast about 1/3 cup in a dry pan over medium heat for 3 to 5 minutes until fragrant, then chop roughly and add to the salad, reserving some for garnish.

In a bowl, whisk together 1 1/2 cups of yogurt, 2 tablespoons of honey, juice of 1 lemon, 1/4 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a touch of black salt until smooth and creamy.

Pour the yogurt honey dressing over the prepared fruit in the bowl and gently toss to coat each piece.

Sprinkle with crumbled goat cheese or feta, toasted nuts, chopped cranberries, fresh mint, and extra pomegranate seeds for garnish.

Serve the salad immediately or chill for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens