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A vibrant Thanksgiving fruit salad featuring kiwi, oranges, apples, grapes, pomegranate, and pecans on a decorative white platter with a lace placemat.

This festive Thanksgiving fruit salad is vibrant, refreshing, and full of seasonal flavors. Made with fresh fruit, crunchy pecans, and a lightly spiced orange-honey dressing, it’s the perfect light side dish for a holiday table.
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Course: Dessert, Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup fresh orange juice
  • 1/4 cup honey
  • 1/4 tsp pumpkin pie spice
  • 2 kiwi, peeled and sliced
  • 1 pear, chopped
  • 1 apple, chopped
  • 15 oz mandarin oranges, drained and patted dry
  • 1 1/2 cups red grapes, halved
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves
  • 1/2 cup pomegranate arils

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • Serving dish

Method
 

  1. Wash, peel, slice, and chop all fruits as directed. Drain mandarin oranges and pat dry.
  2. In a large mixing bowl, whisk together orange juice, honey, and pumpkin pie spice until smooth.
  3. Add kiwi, pear, apple, mandarin oranges, grapes, cranberries, pecans, and pomegranate arils to the bowl.
  4. Gently toss the salad until all ingredients are evenly coated with the dressing.
  5. Transfer to a serving dish and serve immediately.

Notes

Choose firm, ripe fruits for best texture. Honey may be substituted with maple syrup if preferred. Walnuts or slivered almonds can replace pecans, and apples or pears that resist browning work best. Always pat canned mandarins dry to avoid excess moisture.