Winter fruit salad is filled with fresh apples, pears, mandarin orange slices, and chopped walnuts. Drizzled with a spiced maple orange dressing, it's got the perfect flavors for the holidays.
Heather's recipe summary
Flavor: Fresh apples, pears, orange slices, and crunchy chopped walnuts are topped with a spiced orange maple dressing.
Serves: 8 people
Similar to: Fall Fruit Salad
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Ingredients and substitutions
- Mandarin oranges - This is a broad category that includes several small, sweet citrus fruits. Mandarins, tangerines, clementines, or satsumas can be used interchangeably in this recipe. You may see them labeled as 'Cuties' or 'Sweeties' at US grocery stores. The orange used in the dressing could be substituted with an additional 2 mandarin oranges if desired.
- Apples - You'll need about two large, sweet apples for this recipe (or three to four small apples). Use your favorite - fuji, honeycrisp, gala, and red delicious are all great choices.
- Pears - Bartlett, d'anjou, or red pears work in this recipe. I recommend using green pears for a variety of color and visual appeal in your fruit salad. If using green apples, use red pears.
- Walnuts - Walnuts add a nice crunch to your fruit salad. Can be omitted or substituted with chopped pecans or sliced almonds.
- Maple syrup - Lightly sweetens your dressing. Can be substituted with honey (keep in mind your fruit salad will no longer be vegan if using honey).
How to make winter fruit salad
- Zest and juice one orange.
- Whisk in maple syrup and spices to make your dressing.
- Core and dice your apples and peel your mandarin oranges into their separate slices.
- Top with walnuts and pour dressing over the top. Toss to coat.
Tips and tricks
Don't skip the orange zest - The orange zest in the dressing packs tons of flavor so I don't recommend skipping this step.
Chop apples and pears last - To prevent unwanted browning, prepare the rest of your salad before chopping your apples and pears. Once your salad is dressed, your fruits won't brown nearly as quickly.
Frequently asked questions
The most common fruits for a winter fruit salad include: apples, mandarins, clementines, tangerines, kiwi, pears, and pomegranate arils. Feel free to use any of these fruits in your winter fruit salad. Make it according to your tastes and preferences to make something you'll enjoy.
Prepared fruit salad keeps well in the refrigerator for 3 to 4 days, but is best served within a day.
Want to make your salad a day ahead of time? Prepare according to the directions below, cover, and store in the refrigerator overnight. Before serving, give your salad a quick toss to incorporate any dressing that may have settled at the bottom of the bowl.
Leftover fruit salad will keep for about 3 to 4 days in a tightly sealed container in the refrigerator, and will slowly degrade over time.
More recipes
📖 Recipe
Winter Fruit Salad
Ingredients
- 1.5 pounds mandarin oranges
- 1 cup chopped walnuts
- 1 pound pears
- 1 pound sweet apples
Dressing
- 1 orange
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Instructions
- In a bowl, add the zest and juice of one orange. Add maple syrup, cinnamon, ginger, and cloves, whisking to combine. Set aside.
- Peel and separate mandarin oranges into slices and place in a large bowl along with the chopped walnuts. Cube apples and pears into bite size pieces and add to the bowl. Immediately pour dressing over fruits and toss until evenly coated.
- Serve immediately or store covered in the refrigerator until ready to serve.
Equipment Recommendations
Notes
- Make ahead: Salad can be prepared up to one day ahead and stored, covered, in the refrigerator until ready to serve. Give your salad a toss just before serving to incorporate any dressing that may have settled in the bottom of the bowl.
- Apples: Any apples can be used in this recipe - I recommend sweet apples like honeycrisp, fuji, or gala apples.
- Storage: Prepared fruit salad will keep for 3 to 4 days in a sealed container in the refrigerator.
- Juice of one orange = about ¼ cup
How big is a serving?
Serving size is about 6 ounces, or 170 grams, assuming exact fruit weights are used for the recipe and about 25% of the weight is lost when coring/peeling your fruits.
I wasn't sure about this so made the sauce and tested it before putting it on the fruit. I was pleasantly surprised at how good it was! I initially made 1/2 the sauce and after tasting it made the other 1/2. I did not use cloves (didn't have any - used orange juice, maple, cinnamon and ginger) but I suppose that would also be good. This was very refreshing and I like it better than creamy type sauces. Thank you for the recipe!
So glad you enjoyed the recipe Sharon!