This Thanksgiving fruit salad is the perfect fall/winter fruit salad loaded with seasonal fruit in a warm, spiced citrus dressing.  A bright, vibrant, healthy, crowd-pleasing side or dessert!

Ingredients – ½ C freshly squeezed or storebought orange juice  – 1 pomegranate – ¼ tsp of pumpkin pie spice – 2 ripe pears, cored and diced – 2 crispy apples, cored and diced – 2 C of halved grapes – 2 kiwis, peeled and thinly sliced – 4 figs, sliced (optional) – 1 15 oz can of mandarin oranges, drained – ½ C of dried cranberries or raisins – ½ C of crushed walnuts, pecans, or almonds (optional) – ⅓ C of pumpkin seeds

Instructions – In a small bowl, add the orange juice (if using), pomegranate arils, and pumpkin spice. Mix well and set aside. – Add the pears, apples, and grapes to the bowl with the orange juice mixture.

Instructions – Toss well and then add the kiwis, mandarins, cranberries, nuts (if using), and pumpkin seeds. Gently toss. – Serve immediately or let it sit in the fridge for 30 minutes for the flavors to marinate into the fruits.

Quick Tip! You can serve the fall fruit salad immediately, though it will taste even better if given 30 minutes for the flavors to marinate in the refrigerator. We prefer only adding the nuts/seeds before serving so they stay crunchy.