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Fruit salad level: FALL! Seasonal fruits come together to make this delicious and healthy fall fruit salad with a creamy dressing.
Fall Fruit Salad Recipe with Pumpkin
What isn't there to love about the fall season? I love it ALL. I might be a little bias, though, since my birthday typically falls in the first day of fall (Virgos FTW!)
One of the best things about fall is pumpkin. Pumpkin spice lattes, pumpkin pies, pumpkin spice Pringles...okay, not so much pumpkin Pringles - that's a little too far IMO.
This fall fruit salad is no exception - I had to add some raw pumpkin in there for a unique but beloved fall twist. The pumpkin cuts the sweetness of the other fruits a little so the natural sugar isn't too overpowering. I wasn't sure how it would taste at first, but it's the perfect addition.
How to Shred Raw Pumpkin
Cut a wedge out of a small pumpkin. Scrape the pumpkin "guts" and seeds off of the wedge.
Peel the skin off of the pumpkin using a sharp knife. Use a grater to shred the pumpkin.
With the remaining pumpkin, you can make pumpkin puree. And save those seeds for roasted pumpkin seeds! So delicious.
Tossed with the pumpkin are cubed, crisp apples, pomegranate arils (or "seeds"), grapes - all delicious, seasonally autumn fruits - and a creamy dressing made with non-dairy yogurt and cinnamon.
I left the peel on the apple for additional fiber & other nutrition, but you can certainly remove it if you don't care for it.
This healthy fruit salad is a great snack to keep in the fridge and super yummy as a breakfast topped with granola. Bonus: It's toddler-approved by my notoriously picky 3 year-old (who I still cut the grapes in half for.)
The creamy dressing seriously makes this salad. Pretty sure I'll never look any fruit salad the same again unless it has a creamy dressing. SO GOOD and tricks my mind into thinking it's "more" than "just a fruit salad".
If you love healthy recipes made with seasonal apples, try this super easy Crockpot Applesauce recipe!
Healthy Fall Fruit Salad with Creamy Dressing (Vegan)
- ½ cup non-dairy unsweetened yogurt (I use almond yogurt)
- 1 tablespoon lemon juice
- ⅛ teaspoon ground cinnamon
- teaspoon Optional: 1 maple syrup
- 3 inch apples - cut into about 1 cubes
- 1 cup grapes
- ½ cup pomegranate arils - AKA pomegranate seeds
- ½ cup shredded raw pumpkin
- Mix together yogurt, lemon juice, cinnamon, and maple syrup (if desired for added sweetness).
- In a bowl, toss together the creamy dressing, apples, grapes, pomegranate arils, and shredded raw pumpkin.
- Serve or store in the fridge for later.
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