Autumn Fruit Salad
Ingredients:
2 medium Bartlett pears (or other ripe but firm pears, diced)
2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best, diced)
1 cup red and/or green seedless grapes (halved)
1/3 cup Greek yogurt
2 teaspoons freshly grated lemon zest (from 1 medium lemon)
1 Tablespoon fresh lemon juice (from the zested lemon)
2 Tablespoons maple syrup (or honey, or agave nectar)
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/3 cup toasted pecans (chopped)
2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best, diced)
1 cup red and/or green seedless grapes (halved)
1/3 cup Greek yogurt
2 teaspoons freshly grated lemon zest (from 1 medium lemon)
1 Tablespoon fresh lemon juice (from the zested lemon)
2 Tablespoons maple syrup (or honey, or agave nectar)
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/3 cup toasted pecans (chopped)
Directions:
Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well., Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.
To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well., Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.
Notes:
No one wii carry a lifelong grudge if you decide to add some ripe blueberries and raspberries, or other seasonal fruit.
Carol has pointed out that adding some chicken (like from a leftover rotisserie chicken) would change this from a side dish to a main course in a quick second.
If you prefer to make this without the pecans, just leave them off - it's still plenty delicious without them.
dairy-free option:
Use your favorite non-dairy yogurt, either plain or vanilla. Depending on how sweet your non-dairy yogurt is, you may want to adjust the sweetener.
vegan option:
Follow the dairy-free option and choose pure maple syrup or agave nectar for the sweetener.
early prep tips:
The salad tends to get a little watery if it sits for long. Keep the dressing and the salad separate until right before serving. Also, if you cut your fruit far ahead of time, try tossing it with a little fresh lemon juice to help keep it from browning.
Carol has pointed out that adding some chicken (like from a leftover rotisserie chicken) would change this from a side dish to a main course in a quick second.
If you prefer to make this without the pecans, just leave them off - it's still plenty delicious without them.
dairy-free option:
Use your favorite non-dairy yogurt, either plain or vanilla. Depending on how sweet your non-dairy yogurt is, you may want to adjust the sweetener.
vegan option:
Follow the dairy-free option and choose pure maple syrup or agave nectar for the sweetener.
early prep tips:
The salad tends to get a little watery if it sits for long. Keep the dressing and the salad separate until right before serving. Also, if you cut your fruit far ahead of time, try tossing it with a little fresh lemon juice to help keep it from browning.
(Wow. I made it through my first recipe note where I actually provide useful tips instead of snarkily tearing right into your outfit. But realllllly? That shirt with those shoes? Well, you do you...I guess...)