Ingredients
Scale
- 2 cups cubed Honeycrisp apples
- 2 cups cubed pears (Bosc or Anjou)
- 1 cup pomegranate seeds
- 1 cup mandarin orange segments, drained
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- 1/2 cup plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Step 1: In a large bowl, combine the cubed apples, pears, pomegranate seeds, mandarin orange segments, dried cranberries, and chopped nuts.
- Step 2: In a separate small bowl, whisk together the Greek yogurt, honey, vanilla extract, and cinnamon until smooth.
- Step 3: Pour the dressing over the fruit mixture.
- Step 4: Gently toss the fruit salad to ensure all the fruit is evenly coated with the dressing.
- Step 5: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Serve chilled and enjoy!
Notes
- To prevent browning, toss the apples and pears with a squeeze of lemon juice before adding them to the salad.
- Store leftover fruit salad in an airtight container in the refrigerator for up to 2 days; the fruit may soften slightly over time.
- For a festive touch, garnish each serving with a sprig of fresh mint or a sprinkle of extra cinnamon.
- This salad is best served chilled to allow the flavors to fully develop, so don't skip the refrigeration step.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American