Fresh Winter Fruit Salad with Easy Cinnamon Vanilla Dressing
A vibrant and refreshing salad featuring seasonal fruits, enhanced with an easy cinnamon vanilla dressing.
Ingrédients
Fruits
- 2 medium apples, diced (Honeycrisp or Fuji)
- 2 ripe pears, diced (Bosc or Bartlett)
- 2 medium oranges, segmented and chopped (navel or blood oranges)
- 1 large banana, sliced (optional) Can be omitted if preferred
- 1/2 cup pomegranate seeds (about 1 small pomegranate)
- 1/2 cup red grapes, halved (optional) Can be omitted if preferred
- 1/4 cup dried cranberries (unsweetened if possible)
Dressing
- 3 tablespoons pure maple syrup (or honey) Use maple syrup for a vegan option
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice Prevents browning of fruits
- Pinch sea salt
Instructions
Preparation
- Start by washing all your fruits thoroughly. Rinse the apples, pears, grapes, and pomegranate under cool water. Pat them dry with a clean towel and get ready for chopping.
- Begin by dicing the apples and pears into 1/2-inch cubes. Slice the banana into about 1/4-inch rounds. Halve the grapes and segment the oranges into small pieces.
- Cut the pomegranate in half and tap the outer skin with a wooden spoon over a bowl to release the seeds. Remove any bits of pith for the best texture.
Combining Ingredients
- In a large mixing bowl, combine all the prepared fruits: apples, pears, oranges, banana, grapes, cranberries, and pomegranate seeds. Toss gently.
Making the Dressing
- In a small bowl, whisk together the maple syrup, ground cinnamon, vanilla extract, lemon juice, and a pinch of sea salt until smooth.
Final Assembly
- Pour the dressing over the fruit mixture and gently toss to coat all the fruit pieces.
Serving
- Refrigerate for about 15 minutes if desired before serving to enhance flavors. Serve in individual bowls or a large dish.
Notes
This fruit salad is versatile; add other seasonal fruits or nuts. Best enjoyed fresh, and can last 2-3 days in the fridge.