Our Winter Fruit Salad is a kaleidoscope of colors! Juicy pomegranate, sweet berries and crunchy pecans are just a few of the goodies packed into this fruit salad recipe. And instead of a whipped cream-based dressing, we created a light and tangy lemon-honey vinaigrette that compliments all the sweet flavors in this healthy fruit salad.
Fruit salad isn’t just for warmer months! This healthy fruit salad makes the perfect side dish or dessert salad and it’s also amazing for brunch. It’s sweet but not too sweet, light but still feels like a treat. And bonus: it works for anyone! All eaters, and yes, that includes kiddos, too. 😉
Our winter fruit salad is:
- light and healthy
- refined sugar free
- easy to make
How to make this healthy salad with whole fruit
This fruit salad comes together with ease, which means there’s one less thing to worry about when preparing your dinner or brunch!
The ingredient list
Here are the ingredients you will need for the winter fruit salad:
- strawberries. Slice in halves or quarters.
- ripe pear. Leave the skin on, remove the core, and slice into bite-size pieces.
- apple. Leave the skin on, remove the core, and slice into bite-size pieces.
- lemon. Use half a lemon to prevent the fruit from browning and the other half for the salad dressing.
- Satsuma or tangerines. Peel, remove as much of the white membrane as possible, and break into sections.
- blueberries. Rinsed
- pomegranate arils. You can remove the arils from a pomegranate yourself or purchase them in a carton, already loose.
- mint leaves. Rinsed.
- roasted pecans. Roasting the pecans will bring out more flavor.
- mint sprigs for garnish
And for the lemon honey vinaigrette:
- lemon juice. Adds a much-needed acid for the vinaigrette.
- Dijon mustard. Adds a tangy, sharp, savory flavor.
- honey. Healthy, unrefined, natural sweetener. The bees know what’s good 😉
- olive oil. A healthy monounsaturated fat makes this salad guilt-free.
- salt. Enhances the flavors and sweetness.
- freshly ground black pepper. Just a touch for an extra zip
Our winter fruit salad recipe
A whopping 15 minutes is all it takes to have this beautiful, in-season fruit salad on your table. It couldn’t be easier!
Follow these easy steps and scroll down to check out the full recipe and ingredient amounts.
- Prepare the fruit: Wash the fruit and cut as needed. Try to remove as much of the white membrane from the Satsumas as possible.
- Assemble the fruit salad: Add the fruit to a bowl in sections or layers with a sprinkle of mint leaves. Distribute the pecans over the top and garnish with sprigs of mint.
- Make the vinaigrette: In a small glass jar, combine all of the vinaigrette ingredients and shake vigorously. Drizzle the vinaigrette on top of the winter fruit salad.
- Drizzle lemon juice over the apple and pear slices to prevent them from browning.
- For a quick short-cut, you can use store-bought packaged pomegranate arils.
- Substitute pecans with your favorite roasted nuts.
How do you keep fruit salad fresh?
For the freshest fruit salad, wait to drizzle the vinaigrette on top until it’s time to serve.
You can prepare the fruit salad up to an hour in advance and still remain very fresh. But don’t skip the lemon juice- the drizzle of lemon juice on the apple and pear chunks will keep the pieces from discoloring.
To store, cover the salad with plastic wrap and refrigerate until just before serving.
This beautiful winter fruit salad is packed with deliciousness, whole foods, and natural flavors you will love.
It is a wonderful spin on a classic fruit salad and makes a great dish for any special occasion. Or, serve it as a lunch or brunch salad, a light dessert, or a yummy breakfast salad any other day of the week!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Roasted Beet Salad with Fennel and Radish: This vibrant salad is just what you need for your holiday table! A stunning array of sweet roasted beets, slivers of crisp fennel, oranges, spicy red onion and watermelon radish. All complimented with a light vinaigrette.
- Italian Caprese Salad: All the colors of Italy’s flag are in this simple salad! Bright red, juicy tomatoes, creamy white mozzarella cheese slices and sweet, green basil. All drizzled with olive oil and balsamic vinegar. How easy is that?
- Black Rice Salad with Tomatoes and Basil: This is a healthy, one-meal salad made with black rice, juicy cherry tomatoes, fresh basil, peppery red onion, fresh mozzarella chunks. We add toasted pine nuts for some crunch. A simple Dijon-Cider vinaigrette finishes the salad.
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- 8 ounces strawberries
- 1 large ripe, firm pear
- 1 medium apple
- 1/2 lemon
- 2 Satsuma or tangerines
- 8 ounces blueberries
- 1/2 cup pomegranate arils
- 1/2 cup mint leaves
- 1/2 cup roasted pecans
- Mint sprigs for garnish
For the Vinaigrette:
- 1/2 lemon, juiced (about 3-4 tablespoons)
- 1 tablespoon Dijon mustard
- 1 tablespoons honey
- 1/3 cup olive oil
- 1/4 teaspoon salt
- Pinch freshly ground black pepper
Prepare the Fruit:
- Place each component on individual plates until ready to assemble.
- Wash and slice the strawberries.
- Cut the pear in half and remove the core. Slice each half into 4 wedges, then cut each wedge into bite-size pieces and place in a small bowl. Drizzle with part of the lemon and toss to combine.
- Cut the apple in half and remove the core. Slice each half into 4 wedges, then cut each wedge into bite-size pieces and place in a small bowl. Drizzle with the rest of the lemon and toss to combine.
- Peel the Satsumas removing as much of the white membrane as possible and break into segments.
- Rinse the blueberries, drain on a paper towel-lined plate.
- Cut the pomegranate open and remove the arils.
Assemble the salad:
- In a large salad bowl add each fruit component either in sections or layers with a sprinkle of mint leaves. Distribute the pecans over the top and add sprigs of mint as a garnish.
For the Vinaigrette:
- Combine all the ingredients in a small jelly jar and shake vigorously to combine.
- Drizzle the vinaigrette over the top of the salad or on individual servings.
- This salad can be assembled in fruit sections as pictured or in layers or tossed.
- A little lemon juice will prevent the pear and apple chunks from discoloring.
- For a fast short-cut use store-bought packaged pomegranate arils.
- Substitute the pecans with your favorite roasted nuts.
- This fruit salad can be prepared without adding the vinaigrette and reserved for up to an hour before serving. Cover with plastic wrap and refrigerate. Add the vinaigrette when serving.
- A drizzle of lemon juice will prevent the pear and apple chunks from discoloring.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 159mgCarbohydrates: 30gFiber: 5gSugar: 22gProtein: 2g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.