Name: Healthy Thanksgiving Fruit Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: ½ cup freshly squeezed or storebought orange juice (optional); 1 pomegranate (arils separated); ¼ teaspoon pumpkin pie spice; 2 ripe pears, cored and diced; 2 crispy apples, cored and diced; 2 cups halved grapes; 2 kiwis, peeled and thinly sliced; 4 figs, sliced (optional); 1 15 ounce can mandarin oranges, drained; ½ cup dried cranberries or raisins; ½ cup crushed walnuts, pecans, or almonds (optional); ⅓ cup pumpkin seeds

Jump to Recipe· 4.7 from 58 reviews

If you’re looking for a refreshing, vibrant twist to add to your holiday feast, this Healthy Thanksgiving Fruit Salad Recipe is exactly what you need. It’s not just a side dish; it’s a crowd-pleaser packed with flavors and textures that sing together. Trust me, once you try this, your guests will be asking for the recipe — and you’ll be glad to share!

💙

Why This Recipe Works

Balanced Sweetness & Tartness: The mix of apples, pears, and pomegranate arils gives a perfect harmony of flavors that brightens any Thanksgiving spread.
Textures That Pop: Crunchy nuts, juicy grapes, and tender figs create an irresistible mouthfeel that keeps every bite interesting.
Simple Yet Vibrant Dressing: A hint of pumpkin pie spice with orange juice ties the whole salad together, no heavy creams or sugary syrups needed.
Healthy but Festive: This recipe highlights fresh fruits and wholesome ingredients, offering a guilt-free indulgence perfect for holiday guests mindful of their nutrition.

A close-up view of a colorful fruit salad on a white plate, placed on a white marbled surface. The salad has several layers: the bottom includes light yellow diced apples, while the middle has bright green sliced kiwi and dark purple grapes scattered evenly. On top, there are orange mango chunks, deep red pomegranate seeds, and brown walnut pieces. Some sliced figs with pink centers and green edges are also mixed in, creating a rich mix of textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Healthy Thanksgiving Fruit Salad Recipe brings together a medley of fruits that aren’t just delicious but also visually stunning. Each ingredient plays a role—whether it’s juicy sweetness, festive color, or that seasonal hint of warmth from spices. When you pick your produce, look for firm pears and apples, ripe but not mushy, so they keep their shape and crunch after tossing.

Orange juice (freshly squeezed or storebought): Adds a light citrus tang and helps meld the flavors together.
Pomegranate: The jewel-like seeds add crunch and a burst of tartness that wakes up your palate.
Pumpkin pie spice: A pinch adds a cozy fall aroma without overpowering the fresh fruit.
Pears: Soft but crisp, pears offer a subtle sweetness and pair beautifully with apples.
Apples: Choose a firm, crisp variety for texture and classic fruity notes.
Grapes: Halved for easy eating, their juiciness balances the crunchier ingredients.
Kiwis: Their bright green color and tangy flavor brighten the salad visually and taste-wise.
Figs (optional): Add a soft, sweet richness if you find them at your market.
Mandarin oranges (canned, drained): A sweet and zesty pop that complements the fresh fruits.
Dried cranberries or raisins: For chewiness and a concentrated fruity punch; soaking them beforehand makes them even juicier.
Crushed walnuts, pecans, or almonds (optional): Nuts bring a satisfying crunch and a bit of earthiness.
Pumpkin seeds: These tiny seeds add a subtle nutty flavor plus festive fall flair.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Healthy Thanksgiving Fruit Salad Recipe is. Over the years, I’ve swapped fruits based on what’s fresh or what guests prefer, and it always works out beautifully. Feel free to make it your own by adjusting the spices, nuts, or fruit mix to suit your family’s tastes.

Variation: I sometimes add fresh mint leaves or a squeeze of lime for a refreshing twist—especially when making this salad later into fall or even early winter.
Dietary modifications: Omit the nuts if you’re serving guests with allergies and add roasted pumpkin seeds instead for crunch.
Seasonal changes: In early fall, I swap mandarin oranges for sliced pears or apples to keep things extra fresh.

Step-by-Step: How I Make Healthy Thanksgiving Fruit Salad Recipe

Step 1: Create the Flavorful Pumpkin-Spiced Pomegranate Mixture

Start by mixing the orange juice (if you’re using it) with fresh pomegranate arils and a generous pinch of pumpkin pie spice in a small bowl. This blend brings a lovely warmth and bright tang to the salad. I usually like to set this aside while I prep the rest of the fruits so those flavors start to mingle early on—trust me, the difference is worth it!

Step 2: Toss the Core Fruits Together

Add the diced pears, apples, and halved grapes to the bowl with your pumpkin spice mixture. Toss everything gently so the fruits soak up the flavors without bruising. This step is key for that perfect balance of juicy and crunchy textures.

Step 3: Fold in the Final Variety

Next, gently fold in the sliced kiwis, drained mandarin oranges, dried cranberries or raisins, nuts (if you’re using them), and pumpkin seeds. I’m careful here—not to overmix—so the delicate fruits don’t get squished. If you can, let your salad chill in the fridge for 30 minutes before serving; it really helps the flavors marry and develop.

💡

Pro Tips for Making Healthy Thanksgiving Fruit Salad Recipe

Pick the Right Pears: I’ve found Bartletts are perfect for this salad—they’re sweet, hold their shape, and don’t turn mushy too quickly.
Pre-Soak Dried Fruit: Soaking cranberries or raisins in warm orange juice for 20 minutes makes them juicier and less chewy.
Add Nuts Last: Toss nuts in gently at the end to keep their crunch intact—no one likes soggy walnuts!
Serve Chilled but Not Overly Cold: I like taking the salad out of the fridge 10 minutes before serving so the flavors aren’t muted by the chill.

How to Serve Healthy Thanksgiving Fruit Salad Recipe

A large white plate filled with a colorful fruit salad that has many layers. The bottom layer shows thin slices of bright green kiwi with black seeds. On top are chunks of pale yellow apple, deep purple grapes, and orange segments of mandarin. Scattered throughout are halved ripe figs showing their textured pink flesh. Small red pomegranate seeds add a pop of brightness, along with green pumpkin seeds. There are also pieces of walnut and raisins for added texture. A silver spoon rests on the right side of the plate, partly submerged in the fruit mix. The plate sits on a white marbled surface with a light cloth partially visible on the right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this salad with a sprinkle of extra pumpkin seeds or a few fresh mint leaves on top. It adds a pop of color and a fresh aroma that makes the whole dish feel even more festive. Sometimes I even drizzle a tiny bit of local honey over it for an extra touch of sweetness if my guests have a sweet tooth.

Side Dishes

This fruit salad pairs wonderfully with savory mains like roast turkey or glazed ham. I also like serving it alongside buttery mashed potatoes or sweet potato casserole—the fresh and light flavors perfectly balance the richness of those dishes.

Creative Ways to Present

For a special touch, I’ve served this salad layered in clear glass trifle bowls so the beautiful colors shine through. Another fun idea is to hollow out a large pumpkin or acorn squash and use it as a natural, festive bowl—guests love the presentation and it’s eco-friendly, too!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though they’re often snapped up quickly!), store the salad in an airtight container in the fridge. I usually give it a gentle stir before serving again to redistribute any dressing that settles, and it holds up beautifully for 1-2 days.

Freezing

I don’t recommend freezing this fruit salad because the fresh fruits lose their texture once thawed. It’s best enjoyed fresh or within a day or two refrigerated.

Reheating

This salad is meant to be served cold or at room temperature, so reheating isn’t necessary. Just bring it out of the fridge about 10 minutes before serving to let the flavors open up nicely.

FAQs

Can I make this Healthy Thanksgiving Fruit Salad Recipe ahead of time?

Absolutely! You can prepare it a few hours ahead and refrigerate it. Just toss it gently before serving. However, I recommend adding nuts just before serving to keep them crunchy.
What can I substitute if I don’t have pumpkin pie spice?

If pumpkin pie spice isn’t available, mix a small amount of cinnamon, nutmeg, and a pinch of ground ginger as a homemade substitute to keep that classic fall flavor.
Is this fruit salad suitable for people on a low-sugar diet?

Since it uses natural fruit sugars, it’s a healthier alternative to heavy desserts. You can reduce sweeter fruits like mandarin oranges or dried cranberries to lower the overall sugar content.
Can I use frozen fruit in this recipe?

I’d avoid frozen fruit here because thawing can make the fruits mushy and watery, which affects the texture and flavor of this fresh fruit salad.
How long does this fruit salad stay fresh?

Stored properly in the fridge, it stays fresh for up to 2 days. Beyond that, fruits like apples and pears start browning and losing firmness.

Final Thoughts

This Healthy Thanksgiving Fruit Salad Recipe has become a staple in my holiday gatherings because it delivers on flavor, nutrition, and wow-factor all at once. It’s one of those dishes that feels special yet is incredibly easy to prepare, perfect for when you want something light but festive on the table. I truly hope you’ll enjoy making (and eating!) it as much as I do, whether you’re a seasoned cook or trying to add some fresh energy to your Thanksgiving menu.