Thanksgiving Fruit Salad with Citrus Spice Dressing | Easy & Festive Recipe

Bright, juicy, and full of crunch, this Thanksgiving fruit salad bursts with seasonal flavor and color. Tangy citrus, crisp apples, and warm spice dressing make it the perfect refreshing holiday side.

Why You’ll Love This Fruit Salad

This fruit salad is a celebration of fall’s best produce. You get crisp apples, juicy oranges, and chewy cranberries all tossed in a light citrus-spiced dressing that smells like the holidays. It’s quick to prep, naturally sweet, and totally dairy-free, making it ideal for guests with different diets. The mix of textures—crunchy pecans, soft fruit, and a glossy glaze—keeps every bite interesting. Plus, it adds a burst of color to your Thanksgiving or Christmas spread and pairs beautifully with savory dishes. Whether you serve it at brunch, dinner, or even breakfast, it’s a fresh and wholesome twist on traditional sides.

Ingredients You’ll Need

To make this fruit salad, gather two medium green apples, two red apples, three navel oranges, and one cup of grapes. Add ¾ cup dried cranberries for a chewy, tart contrast and one cup of toasted pecans for a satisfying crunch. For the dressing, you’ll need ½ cup orange juice, ¼ cup white sugar, ¼ teaspoon apple pie spice, the zest of one lemon and one orange, plus juice from half a lemon to keep the apples bright. You can easily switch things up by adding diced pears, kiwi, mandarin slices, or pomegranate seeds for a pop of color. Walnuts also work beautifully instead of pecans if you prefer their deeper flavor.

How To Make Thanksgiving Fruit Salad

Step 1 – Toast the Pecans

Spread the pecans on a baking sheet and toast them at 350°F for about 5–7 minutes until fragrant. Keep a close eye—they can brown quickly. Let them cool completely before adding them to the salad.

Step 2 – Prepare the Citrus Dressing

In a small saucepan, mix orange juice, sugar, apple pie spice, and both citrus zests. Heat gently, stirring until the sugar dissolves. Bring it to a light boil, then let it simmer for 3–4 minutes. Strain and cool the dressing before using. This step adds cozy spice and natural sweetness that ties the salad together.

Step 3 – Chop and Mix the Fruit

Core and chop the apples into bite-sized pieces, then toss them with lemon juice to prevent browning. Peel and chop the oranges into chunks. Combine apples, oranges, grapes, cranberries, and cooled pecans in a large mixing bowl.

Step 4 – Combine and Serve

Pour the cooled dressing over the fruit mixture and toss gently until everything is coated. Serve right away or refrigerate for about 30 minutes if you prefer it chilled. The citrus dressing thickens slightly as it cools, giving the salad a glossy finish.

Make Ahead Tips

Toast the pecans up to one week in advance and keep them sealed in an airtight jar. The orange-spice dressing can be made three days ahead and chilled in the fridge. When you’re ready to serve, chop the fruit fresh for the best texture. Avoid assembling the salad early, as the apples may soften. If you’re short on time, prep the citrus segments and grapes in advance—they hold up well. As a result, you’ll spend less time in the kitchen on the big day and more time enjoying the feast.

Recipe Tips for the Best Texture and Flavor

Use firm, fresh apples like Honeycrisp or Granny Smith for a crisp bite. Organic citrus is ideal for zesting since the peel adds both aroma and depth to the dressing. Always toss the apples with lemon juice right after chopping to prevent browning. Balance textures by keeping some fruit chunks larger and slicing grapes in half for a juicy burst. For extra color, add ruby-red pomegranate seeds. Also, make sure the dressing cools fully before tossing—it prevents the fruit from softening. This attention to detail ensures every bite tastes bright, crisp, and perfectly spiced.

Storage and Serving Suggestions

Keep leftovers in an airtight container and refrigerate for up to two days. Stir gently before serving to refresh the coating. This fruit salad tastes even better slightly chilled, making it a lovely contrast to warm Thanksgiving mains. It also fits beautifully on brunch tables or as a light dessert paired with whipped coconut cream. Try serving it alongside sweet treats like gooey layers of brownie and pecan filling or a frosted holiday brownies platter for a balanced spread. For another festive dessert idea, pair it with sweet and salty maple pecan pie bars or a rich and fudgy Oreo brownies square for extra indulgence.

Related Recipes to try

• gooey layers of brownie and pecan filling
• indulgent brownie trifle dessert
• rich and fudgy Oreo brownies
• frosted holiday brownies
• spooky eyeball fudge brownies
• sweet and salty maple pecan pie bars

Conclusion

This Thanksgiving fruit salad brings a bright, refreshing twist to the holiday table. The blend of citrus, apples, and warm spice feels festive yet light, making it the perfect balance to hearty dishes. It’s quick, colorful, and easy to adapt with your favorite fruits. Whether you serve it as a side, brunch centerpiece, or dessert, this simple recipe will add sparkle to your meal and smiles all around. For more cozy seasonal dishes, visit my Pinterest board for inspiration.

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