Ingredients
Scale
- 2 cups cubed Honeycrisp apples
- 2 cups cubed pears (such as Bosc or Anjou)
- 1 cup fresh cranberries
- 1 cup mandarin orange segments, drained
- 1/2 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 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, cranberries, mandarin orange segments, and pomegranate seeds.
- Step 2: In a separate small bowl, whisk together the Greek yogurt, honey, vanilla extract, and cinnamon until smooth.
- Step 3: Pour the cinnamon vanilla dressing over the fruit mixture.
- Step 4: Gently toss the fruit salad to coat evenly with the dressing.
- Step 5: Sprinkle the chopped walnuts over the salad.
- Step 6: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store leftover fruit salad in an airtight container in the refrigerator for up to 2 days, but note the fruit will soften over time.
- This salad is best served chilled, but for a cozy twist, try spooning it over warm oatmeal or pancakes.
- For an extra burst of flavor, gently toast the walnuts before chopping to enhance their nutty aroma.
- If the dressing becomes too thick after chilling, stir in a tablespoon of orange juice to restore its creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American