Best Thanksgiving Fruit Salad (Fall Fruit Salad)
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This is the Best Thanksgiving Fruit Salad Recipe with a mix of seasonal fruit tossed in a cranberry-citrus dressing. A unique, easy side dish everyone will love.
If you’re looking for the easiest thing to add to your Thanksgiving menu, let this Easy Thanksgiving Fruit Salad be it. No cooking required. Just chop, toss, and you’re done. Truly, one less thing you have to worry about on Thanksgiving Day.
It’s fresh. It’s simple. And it’s the perfect addition to your holiday meal—whether you’re serving a big Thanksgiving dinner, hosting a special occasion, or just need a tasty way to get more seasonal fresh fruit onto the table.
🔍 Quick Look: Best Thanksgiving Fruit Salad
- ⭐ Difficulty: Easy
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 30 minutes
- 👥 Servings: 8-10 servings
- 📊 Calories: 120 calories per 1/2 cup (varies based on ingredients used)
- 🥣 What You’ll Need: apples, pears, mandarin oranges, grapes, dried cranberries, pomegranate seeds, pecans, cranberry sauce, orange juice, coconut milk, lime juice, and spice.
- 👩🏼🍳Flavor Profile: Crunchy, sweet, and slightly tangy with a hint of cinnamon.
- 💪 Fiber Boost Option: I’ve added wheat berries to bump the fiber and nutrition.
I used to never serve fruit for the holidays. The only things on my dessert table were pies, cookies, and cakes.
Now that I have lost over 100 pounds, I have discovered a love of fruit. I also realized how incredible this healthy addition is after a heavy meal for digestion. So, I created this tangy, sweet, colorful fruit salad. It’s always requested and devoured at every holiday celebration.
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Why This Is The Best Thanksgiving Fruit Salad
Here’s what makes it so great:
- ✅ Fresh, vibrant flavor — a mix of seasonal fruit, citrus, and warm spices.
- ✅ Unique cranberry relish dressing — tangy sweetness that ties all the flavors together. You’ve never had a dressing like this!
- ✅ Amazing texture — chewy wheat berries, crunchy pomegranate seeds, and toasted pecans take a good fruit salad to the best fruit salad.
- ✅ Perfect side dish — ready in minutes and can be made ahead.
- ✅ Fully customizable — swap fruits, nuts, or grains to fit your taste or pantry.
Ingredients
Here’s everything you’ll need for this fall fruit salad recipe — and feel free to customize with your favorite seasonal fruits, nuts, or grains!
- Wheat berries – you could swap quinoa, farro, or wild rice
- Crisp Apples – I prefer Pink Lady, Honeycrisp, or Granny Smith
- Pears – I used Bartlett
- Grapes – you can use red grapes, green grapes, or black grapes
- Mandarin Oranges – you can use fresh or canned
- Fruit Salad Dressing
- Cranberry Sauce – you can make homemade or use canned
- Canned Coconut Milk – I used full-fat, but you can use low-fat or even non-dairy yogurt (this easy homemade plant-based yogurt is perfect).
- Chia Seeds – I ground the chia seeds and then added them as a thickener and for more nutrition.
- Orange Juice – or pineapple juice. You can squeeze a few mandarins for juice, too.
- Lime Juice – you can use lemon juice instead
- Salt – just a pinch to bring out the sweetness
- Cinnamon – you can swap for pumpkin pie spice or apple pie spice
- Add-Ins
- Pecans – I love adding these cinnamon candied nuts!
- Cranberries – I used dried, but you can use fresh cranberries for a tangier flavor.
- Pomegranate Arils – here’s how to cut a pomegranate.
- Lime zest or Lemon zest
Pro Tips:
Use seasonal fruits for the best flavor and natural sweetness.
Add citrus – OJ, pineapple juice, and/or lime juice to prevent the fruit from browning.
For a perfect blend, use at least 4-5 different fruits.
Chill and top with nuts just before serving so they keep their crunch.
How to Make This Easy Fruit Salad Recipe
This is truly the perfect recipe for busy holidays because it’s ready in minutes.
Step 1: Toast Pecans & Cook Wheat Berries
I like to cook the wheat berries in an Instant Pot. You can cook them according to the package directions or omit them. Next, take this holiday fruit salad up a notch by candying the pecans or simply toasting them for 5–7 minutes at 350°F.
Step 2: Prep the Fruit & Make Dressing
Then, in a large mixing bowl, whisk together the cranberry sauce, coconut milk, chia seeds, orange juice, lime juice, cinnamon, and a pinch of salt. Cut fruits into bite-sized pieces. Add everything to the bowl.
Step 3: Toss
Toss gently until everything is coated.
Step 4: Chill for Best Results
Let this simple salad sit 20–30 minutes so the flavors meld.
Step 5: Add Toppings & Serve
Sprinkle the cranberries, pomegranate arils, and pecans on top for flavor, color, and extra texture.
Serving Suggestions
This fall fruit salad is perfect for:
- Thanksgiving Dinner
- Any Holiday Table
- Christmas brunch or Thanksgiving Day brunch
- Any special occasion
- I love serving it with these easy homemade cinnamon tortilla chips!
It pairs beautifully with both savory dishes and sweet favorites. It’s a truly wonderful side dish.
How To Store
Store leftovers in an airtight container in the fridge for up to 2–3 days. For the best taste, add the pecans just before serving so they stay crunchy.
If you use dairy-free yogurt, keep it chilled and plan to enjoy it within 48 hours.
More Delicious Fruit Salad Recipes
If you love this one, check out my other delicious side dish and fresh fruit salad ideas.
How To Make Mexican Fruit Salad
If you think this is the Best Thanksgiving Fruit Salad, leave a ⭐️star rating and comment below — let us know what tweaks you made to the recipe!
Printable Recipe Card
You’ll find the full details, measurements, and step-by-step instructions below. Don’t forget to save or pin it for later—you’ll definitely want to make this one again!
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Best Thanksgiving Fruit Salad (Fall Fruit Salad)
Ingredients
- 3 large apples, diced
- 3 mandarin oranges, segmented
- 2 large pears, diced
- 1 cup grapes, sliced
- 1 cup wheat berries, cooked
Cranberry Citrus Fruit Salad Dressing
- 3/4 cup canned coconut milk sub plant based yogurt
- 1/4 cup cranberry sauce
- 1 Tbsp chia seeds, ground
- 2 Tbsp orange juice
- 1 Tbsp lemon juice sub lime juice
- 1 tsp ground cinnamon
- 1 pinch salt
Optional Add Ins
- 1/4 cup pecans, toasted or candied pecans
- 1/4 cup cranberries, dried or fresh or candied cranberries
- 1/4 cup pomegranate seeds
- 1 Tbsp lemon zest or lime zest
Instructions
- Step 1: Toast Pecans & Cook Wheat Berries – Cook the wheat berries using this Instant Pot method or according to the package instructions. Toast the pecans in a 350°F oven for 5–7 minutes.
- Step 2: Prep Fruit & Make Dressing – In a large mixing bowl, whisk together the Cranberry Citrus Fruit Salad Dressing ingredients. Cut fruits into bite-sized pieces. Add everything to the bowl.
- Step 3: Toss – Toss gently until everything is coated.
- Step 4: Chill – Refrigerate the salad for 20–30 minutes to allow the flavors to meld.
- Step 5: Add Toppings & Serve – top with your favorite add-ins and enjoy!
Notes
Tips for the Best Thanksgiving Fruit Salad
- Use seasonal fruits for the best flavor and natural sweetness.
- Add citrus – OJ, pineapple juice, and/or lime juice to prevent the fruit from browning.
- Chill and top with nuts just before serving so they keep their crunch.
Serving Suggestions
- Dessert for holidays or any special occasion
- A bowl of this Fall Fruit Salad on a Charcuterie Board for a festive look.
- Serve it with these Homemade Cinnamon Tortilla Chips
- Drizzle it on top of Dairy Free Waffles
How to Store
Nutrition
Before I say goodbye, I encourage you to take a moment to find out how I went from obese to 125-pound lighter -and how you can reach your goals, too!
Hungry for more? Check Out These Recipes
The Best Vegan Thanksgiving Dressing Recipe
Harvest Glory Butternut Squash Casserole
Vegan Broccoli Rice Casserole Recipe
About The Author
Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.
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Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
