25 COZY FALL FRUIT SALADS FOR CROWD & PARTIES

Looking for fall fruit salads that actually taste like autumn? Here are 25 easy ideas packed with apples, pears, grapes, cranberries and pomegranate.

Summer berries are gone, but fall has its own lineup of fruit that’s sweet, crisp and cheap right now.

This list has fresh and light salads with honey or maple dressings, plus the creamy potluck classics like snickers salad, ambrosia and cranberry fluff.

Most of them come together in 15 minutes and travel well to Thanksgiving, Friendsgiving or any fall get-together.

Here’s the list.

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FALL FRUIT SALAD RECIPES

1. Apple, Pear And Cranberry Fall Fruit Salad

Crisp apples, juicy pears, red grapes and pomegranate get tossed in a light cinnamon honey dressing.

It’s the fall version of the fruit salad everyone already loves.

Ingredients:

• 2 apples, diced
• 2 pears, diced
• 1 cup red grapes, halved
• 1/2 cup pomegranate arils
• 1/3 cup dried cranberries
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/4 tsp cinnamon
• 1/3 cup chopped pecans

Instructions:

1. Toss the apples and pears with lemon juice right after cutting.
2. Add the grapes, pomegranate and cranberries.
3. Whisk the honey with the cinnamon and a splash of lemon juice.
4. Pour over the fruit and toss gently.
5. Sprinkle with pecans just before serving.

2. Snickers Caramel Apple Salad

Chopped green apples and Snickers bars get folded into a creamy vanilla pudding and whipped topping base, then drizzled with caramel.

It’s more dessert than salad, and nobody at the potluck will complain.

Ingredients:

• 1 box (3.4 oz) instant vanilla pudding
• 1 cup milk
• 8 oz whipped topping, thawed
• 4 Granny Smith apples, chopped
• 6 full-size Snickers bars, chopped
• Caramel sauce for drizzling

Instructions:

1. Whisk the pudding mix and milk for 2 minutes until thick.
2. Fold in the whipped topping.
3. Stir in the apples and most of the Snickers.
4. Top with the remaining candy and a drizzle of caramel.
5. Chill for 1 hour before serving.

💡 Tip: Tart green apples balance the sweetness best, so skip the Red Delicious for this one.

3. Harvest Fruit Salad With Honey Lime Dressing

Apples, pears, grapes, mandarins and kiwi get tossed in a bright honey lime dressing.

The lime keeps the fruit from browning and wakes up all the flavors.

Ingredients:

• 2 apples, diced
• 1 pear, diced
• 1 cup red grapes, halved
• 2 mandarin oranges, segmented
• 2 kiwis, peeled and sliced
• 3 tbsp honey
• 2 tbsp lime juice
• 1 tsp lime zest
• Fresh mint

Instructions:

1. Combine all the fruit in a large bowl.
2. Whisk the honey, lime juice and lime zest.
3. Pour the dressing over the fruit.
4. Toss gently until everything is coated.
5. Garnish with torn mint leaves.

4. Classic Waldorf Salad With Grapes And Walnuts

Crunchy apples, celery, grapes and toasted walnuts get coated in a light yogurt and mayo dressing.

It’s an old-school classic that still shows up on every holiday table for a reason.

Ingredients:

• 3 apples, diced
• 1 cup red grapes, halved
• 2 celery stalks, sliced
• 3/4 cup walnuts, toasted and chopped
• 1/3 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp honey

Instructions:

1. Toss the apples with lemon juice.
2. Add the grapes, celery and walnuts.
3. Whisk the yogurt, mayo and honey.
4. Fold the dressing into the fruit.
5. Chill for 30 minutes and serve.

5. Persimmon Pomegranate Fruit Salad

Sweet Fuyu persimmon slices and ruby pomegranate seeds get a squeeze of orange and a little honey.

Use Fuyu persimmons (the squat, tomato-shaped ones), since Hachiya need to be completely soft before you eat them.

Ingredients:

• 3 Fuyu persimmons, sliced
• 1 cup pomegranate arils
• 1 orange, segmented
• 1 tbsp honey
• 1 tbsp orange juice
• 2 tbsp chopped pistachios
• Fresh mint

Instructions:

1. Arrange the persimmon slices and orange segments on a platter.
2. Scatter the pomegranate arils over the top.
3. Whisk the honey and orange juice.
4. Drizzle over the fruit.
5. Finish with pistachios and mint.

6. Cranberry Fluff Salad

Chopped fresh cranberries, pineapple, apples and mini marshmallows get folded into whipped cream.

It’s tart, sweet and fluffy, and it’s always the first bowl empty at Thanksgiving.

Ingredients:

• 12 oz fresh cranberries
• 3/4 cup sugar
• 1 can (20 oz) crushed pineapple, drained
• 2 cups mini marshmallows
• 1 apple, finely diced
• 8 oz whipped topping
• 1/2 cup chopped pecans

Instructions:

1. Pulse the cranberries in a food processor until finely chopped.
2. Stir in the sugar, cover and chill for at least 4 hours or overnight.
3. Mix in the pineapple, marshmallows and apple.
4. Fold in the whipped topping.
5. Top with pecans and chill until serving.

💡 Tip: Don’t skip the overnight rest, because it softens the cranberries and takes out the bitter edge.

7. Honey Fig And Plum Fruit Salad

Ripe figs, plums and red grapes get drizzled with warm honey and a pinch of cinnamon.

Figs are only around for a short window in early fall, so grab them while you can.

Ingredients:

• 6 fresh figs, quartered
• 3 plums, sliced
• 1 cup red grapes, halved
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/4 tsp cinnamon
• 2 tbsp toasted sliced almonds

Instructions:

1. Arrange the figs, plums and grapes in a shallow bowl.
2. Warm the honey for 10 seconds so it drizzles easily.
3. Stir the lemon juice and cinnamon into the honey.
4. Drizzle over the fruit.
5. Sprinkle with toasted almonds.

8. Winter Citrus Salad With Pomegranate And Mint

Sliced oranges, grapefruit and mandarins get topped with pomegranate seeds and fresh mint.

It’s a fresh, bright side that cuts through heavy holiday food.

Ingredients:

• 2 navel oranges
• 1 grapefruit
• 2 mandarins
• 1/2 cup pomegranate arils
• 1 tbsp honey
• 1 tbsp lime juice
• Fresh mint leaves

Instructions:

1. Cut the peel and pith off the citrus with a sharp knife.
2. Slice into rounds and arrange on a platter.
3. Scatter the pomegranate over the top.
4. Whisk the honey and lime juice and drizzle over.
5. Finish with mint leaves.

9. Apple Cranberry Pecan Salad

Crisp apples, dried cranberries and maple pecans get tossed in a creamy honey yogurt dressing.

It works as a side dish or a light snack straight from the fridge.

Ingredients:

• 4 apples, diced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/2 cup vanilla Greek yogurt
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/4 tsp cinnamon

Instructions:

1. Toss the apples with lemon juice.
2. Mix the yogurt, honey and cinnamon.
3. Add the cranberries and pecans to the apples.
4. Fold in the yogurt dressing.
5. Chill for 20 minutes and serve.

10. Old-Fashioned Ambrosia Salad

Mandarin oranges, pineapple, coconut and mini marshmallows get folded into sour cream and whipped topping.

It’s the creamy retro side that somebody’s grandma always brought.

Ingredients:

• 1 can (11 oz) mandarin oranges, drained
• 1 can (20 oz) pineapple tidbits, drained
• 1 cup red grapes, halved
• 1 1/2 cups mini marshmallows
• 1 cup shredded coconut
• 1/2 cup sour cream
• 8 oz whipped topping
• Maraschino cherries

Instructions:

1. Drain the canned fruit very well.
2. Mix the sour cream and whipped topping.
3. Fold in the oranges, pineapple, grapes, marshmallows and coconut.
4. Chill for at least 2 hours.
5. Top with cherries before serving.

11. Roasted Pear And Grape Salad

Pears and grapes get roasted until jammy, then served warm with a drizzle of maple and some crunchy walnuts.

Roasting brings out a deep sweetness you just don’t get from raw fruit.

Ingredients:

• 3 firm pears, cut into wedges
• 2 cups red grapes
• 1 tbsp olive oil
• 2 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/3 cup walnuts
• Fresh thyme

Instructions:

1. Heat the oven to 425°F.
2. Toss the pears and grapes with oil, maple and cinnamon.
3. Spread on a lined sheet pan and roast 20 to 25 minutes.
4. Add the walnuts for the last 5 minutes.
5. Serve warm with thyme sprinkled over the top.

12. Thanksgiving Fruit Salad With Maple Glaze

Apples, pears, grapes and oranges get tossed in a simple maple cinnamon glaze.

It’s a light, colorful break between the stuffing and mashed potatoes.

Ingredients:

• 2 apples, diced
• 2 pears, diced
• 2 cups red and green grapes
• 2 oranges, segmented
• 1/2 cup pomegranate arils
• 3 tbsp maple syrup
• 1 tbsp orange juice
• 1/4 tsp cinnamon

Instructions:

1. Combine all the fruit in a large bowl.
2. Whisk the maple syrup, orange juice and cinnamon.
3. Pour over the fruit.
4. Toss gently to coat.
5. Chill until serving.

13. Creamy Grape Salad With Brown Sugar And Pecans

Red and green grapes get coated in a sweet cream cheese and sour cream mix, then topped with brown sugar and pecans.

The brown sugar melts into a caramel-like layer as it chills.

Ingredients:

• 2 lbs red and green grapes
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup sugar
• 1 tsp vanilla
• 1/4 cup brown sugar
• 1/2 cup chopped pecans

Instructions:

1. Beat the cream cheese, sour cream, sugar and vanilla until smooth.
2. Fold in the grapes.
3. Spread in a serving dish.
4. Sprinkle with brown sugar and pecans.
5. Chill for at least 1 hour.

14. Honeycrisp Apple Feta Salad With Cranberries

Sweet Honeycrisp apples, dried cranberries and crumbly feta sit on a bed of greens with a maple vinaigrette.

It’s the most savory one on the list, and it pairs well with roast chicken.

Ingredients:

• 5 oz mixed greens
• 2 Honeycrisp apples, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta
• 1/2 cup candied pecans
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard

Instructions:

1. Whisk the oil, vinegar, maple syrup and mustard.
2. Add the greens to a large bowl.
3. Top with apples, cranberries, feta and pecans.
4. Drizzle with the dressing.
5. Toss right before serving.

15. Apple Pie Fruit Salad

Fresh apples and grapes get mixed with spoonfuls of apple pie filling and a sprinkle of cinnamon.

It tastes like pie without having to turn on the oven.

Ingredients:

• 1 can (21 oz) apple pie filling
• 2 apples, diced
• 1 cup red grapes, halved
• 1 banana, sliced
• 1/2 cup dried cranberries
• 1/2 tsp cinnamon
• Crushed graham crackers for topping

Instructions:

1. Chop the apple pie filling into smaller pieces.
2. Add the fresh apples, grapes, banana and cranberries.
3. Sprinkle with cinnamon and stir gently.
4. Chill for 30 minutes.
5. Top with crushed graham crackers right before serving.

16. Pear And Pomegranate Salad

Thin pear slices, pomegranate seeds and toasted walnuts sit on mixed greens with a light honey dressing.

Bosc or Anjou pears hold their shape best here.

Ingredients:

• 5 oz spring mix
• 2 ripe pears, thinly sliced
• 1/2 cup pomegranate arils
• 1/3 cup walnuts, toasted
• 1/4 cup goat cheese crumbles
• 3 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 1 tbsp honey

Instructions:

1. Whisk the oil, vinegar and honey.
2. Arrange the greens on a platter.
3. Fan the pear slices over the top.
4. Scatter the pomegranate, walnuts and goat cheese.
5. Drizzle with dressing and serve.

17. Cranberry Pineapple Jello Salad

Cranberry sauce, crushed pineapple and chopped pecans get set into a jiggly, ruby-red gelatin salad.

Make it the day before so it has time to set completely.

Ingredients:

• 1 box (6 oz) raspberry gelatin
• 2 cups boiling water
• 1 can (14 oz) whole berry cranberry sauce
• 1 can (20 oz) crushed pineapple, undrained
• 1/2 cup chopped pecans
• 1 apple, finely diced

Instructions:

1. Dissolve the gelatin in boiling water.
2. Stir in the cranberry sauce until it breaks up.
3. Add the pineapple with its juice, pecans and apple.
4. Pour into a dish or mold.
5. Chill overnight until set.

18. Taffy Apple Salad

Chopped apples, pineapple and peanuts get folded into a sweet pudding cream that tastes just like a caramel apple.

The pineapple juice thickens into the dressing, so don’t drain it.

Ingredients:

• 1 can (20 oz) pineapple tidbits with juice
• 1/2 cup sugar
• 1 tbsp flour
• 1 egg
• 1 1/2 tbsp apple cider vinegar
• 8 oz whipped topping
• 4 apples, chopped
• 1 cup dry roasted peanuts

Instructions:

1. Drain the pineapple juice into a small pot.
2. Whisk in the sugar, flour, egg and vinegar and cook over medium heat until thick.
3. Cool the mixture completely in the fridge.
4. Fold in the whipped topping.
5. Stir in the apples, pineapple and peanuts and chill 1 hour.

💡 Tip: Make the cooked dressing the night before so it’s fully cold when you fold everything together.

19. Winter Fruit Salad With Poppy Seed Dressing

Apples, pears, grapes and pomegranate get tossed in a sweet honey lime poppy seed dressing.

The poppy seeds add a little crunch and make it look extra pretty.

Ingredients:

• 2 apples, diced
• 2 pears, diced
• 2 cups grapes, halved
• 2 kiwis, diced
• 1/2 cup pomegranate arils
• 1/4 cup honey
• 2 tbsp lime juice
• 1 tsp poppy seeds

Instructions:

1. Combine all the fruit in a large bowl.
2. Whisk the honey, lime juice and poppy seeds.
3. Pour over the fruit.
4. Toss gently.
5. Serve within a few hours.

20. Apple Cinnamon Yogurt Fruit Parfaits

Layers of cinnamon sautéed apples, Greek yogurt and crunchy granola get stacked in clear glasses.

They’re a fun way to serve fruit salad at a fall brunch.

Ingredients:

• 3 apples, diced
• 1 tbsp butter
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 2 cups vanilla Greek yogurt
• 1 cup granola
• Chopped pecans

Instructions:

1. Cook the apples in butter with maple syrup and cinnamon for 5 minutes until just soft.
2. Let the apples cool.
3. Spoon yogurt into the bottom of 4 glasses.
4. Layer with apples and granola, then repeat.
5. Top with pecans right before serving.

21. Kiwi Pomegranate Fruit Salad

Bright green kiwi, red pomegranate seeds and orange segments make a colorful bowl that looks festive.

It’s naturally sweet and needs barely any dressing.

Ingredients:

• 5 kiwis, peeled and sliced
• 1 cup pomegranate arils
• 2 oranges, segmented
• 1 cup green grapes, halved
• 1 tbsp honey
• 1 tbsp orange juice

Instructions:

1. Combine the kiwi, pomegranate, oranges and grapes.
2. Whisk the honey and orange juice.
3. Drizzle over the fruit.
4. Toss gently.
5. Serve chilled.

22. Caramel Apple Cheesecake Salad

Diced apples get folded into a no-bake cheesecake fluff and topped with caramel and crushed graham crackers.

It’s light, fluffy and tastes like a caramel apple cheesecake in a bowl.

Ingredients:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 8 oz whipped topping
• 4 apples, chopped
• 1/2 cup caramel sauce
• 1/2 cup crushed graham crackers

Instructions:

1. Beat the cream cheese, powdered sugar and vanilla until smooth.
2. Fold in the whipped topping.
3. Stir in the apples.
4. Spread in a dish and drizzle with caramel.
5. Sprinkle with graham crackers and chill 1 hour.

23. Cinnamon Apple Grape Salad With Toasted Pecans

Crisp apples and grapes get coated in a vanilla cream cheese dressing with a touch of cinnamon.

Toasting the pecans first makes a big difference in flavor.

Ingredients:

• 3 apples, diced
• 2 cups red grapes, halved
• 4 oz cream cheese, softened
• 1/2 cup vanilla yogurt
• 2 tbsp honey
• 1/2 tsp cinnamon
• 1/2 cup pecans, toasted

Instructions:

1. Toast the pecans in a dry skillet for 4 minutes and let cool.
2. Beat the cream cheese, yogurt, honey and cinnamon.
3. Fold in the apples and grapes.
4. Chill for 30 minutes.
5. Top with the toasted pecans.

24. Apple Cranberry Broccoli Salad

Crunchy broccoli florets, apples, cranberries and walnuts get tossed in a sweet creamy dressing.

It’s half fruit salad and half side dish, so it fits right in next to the turkey.

Ingredients:

• 4 cups small broccoli florets
• 2 apples, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts
• 1/4 red onion, finely diced
• 1/2 cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp honey

Instructions:

1. Whisk the yogurt, mayo, vinegar and honey.
2. Combine the broccoli, apples, cranberries, walnuts and onion.
3. Pour the dressing over and toss.
4. Chill for at least 1 hour.
5. Stir again before serving.

25. Maple Pecan Fall Fruit Salad

Apples, pears and grapes get tossed with crunchy maple-glazed pecans and a drizzle of maple syrup.

The candied pecans are the best part, so make extra for snacking.

Ingredients:

• 1 cup pecan halves
• 2 tbsp maple syrup, plus 2 tbsp for dressing
• Pinch of salt
• 2 apples, diced
• 2 pears, diced
• 1 cup red grapes, halved
• 1 tbsp lemon juice
• 1/4 tsp cinnamon

Instructions:

1. Cook the pecans with 2 tbsp maple syrup and salt in a skillet for 4 to 5 minutes until sticky.
2. Spread on parchment to cool and harden.
3. Toss the apples and pears with lemon juice, then add the grapes.
4. Whisk the remaining maple syrup with cinnamon and pour over the fruit.
5. Top with the maple pecans right before serving.

My personal favorite here is the maple pecan fall fruit salad, because the sticky pecans make plain apples and pears feel like a treat.

Bring one fresh salad and one creamy one to your next fall gathering, and you’ll have both camps covered.