Thanksgiving Fruit Salad
A refreshing and colorful fruit salad to add to your Thanksgiving day feast. Made with seasonal fresh fall fruit like mandarin oranges, pears and apples and tossed in a light citrus honey dressing. It’s the perfect side dish or dessert to clean your palate after a savory Thanksgiving meal.
In a small bowl, whisk the lemon juice and honey together. Set aside. Add all the cut fruit except the kiwi into a large serving bowl. Pour the dressing over the fruit and with a large spoon gently combine together. Cover and let it chill in the refrigerator for 30 minutes. Add the kiwi on top of the salad right before serving.
*Nutritional facts are only an estimate. Accuracy for nutritional information on any recipes on this site is not guaranteed.
For a nice presentation, cut the kiwi last and add them at the top to prevent them from crushing, then add the pomegranate as a garnish to prevent bleeding onto the other fruit.
You can make this salad in advance, chop the fruit and keep them in separate containers, when ready to serve, assemble it and add the dressing. Use seasonal fall fruit like honey crisp, gala and red golden apples and firm Bartlett or Anjou pears.
Lemon juice is added to the dressing to enhance the fruit flavors and also to prevent them from browning.
The salad with dressing keeps well overnight in an airtight container.
Serving: 6 people Calories: 156 kcal Carbohydrates: 39 g Protein: 2 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 4 mg Potassium: 380 mg Fiber: 6 g Sugar: 29 g Vitamin A: 76 IU Vitamin C: 62 mg Calcium: 38 mg Iron: 1 mg