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Winter fruit salad with lemon-honey vinaigrette pour

Healthy Winter Fruit Salad

A stunning Winter Fruit Salad that will be a shinning star on your dinner table!  All the fruits you love are included in this fruit salad and dressed with a tangy, lemon-honey vinaigrette.
5 from 2 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 -6 Servings
Calories: 225kcal
Author: Pat Nyswonger

Ingredients

  • 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

Instructions

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.

Notes

  • 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

Serving: 1 | Calories: 225kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 159mg | Fiber: 5g | Sugar: 22g