I love a multi-purpose recipe - one that goes great for a breakfast, brunch, a ladies luncheon, or even a dessert. Fresh fruit is the star here - and using apples and pears shows off the Autumn harvest. Ceylon cinnamon adds rich flavor and is known to help regulate blood sugar, so its kind to your body.
I have friends coming for our neighborhood Christmas Traditions Festival in December, and I’m planning on having this as an addition to our breakfast casserole. I know they will love it!
Autumn Fruit Salad with Cinnamon Greek Yogurt Dressing
- 1/2 cup Greek yogurt
- 2 teaspoons freshly grated lemon zest (from 1 medium lemon)
- 1 tablespoon fresh lemon juice (from the zested lemon)
- 2 tablespoons pure maple syrup (can substitute honey)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon Ceylon cinnamon
- 1/4 teaspoons ground nutmeg
- 2 medium Bartlett pears (or other ripe but firm pears), diced
- 2 medium apples (a fresh, crisp variety like honeycrisp, or pink lady is best), diced
- 1 cup red grapes, halved
- 1/3 cup pecans, chopped
- To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well. Do this step first so you can toss the fruit soon after cutting to make sure it doesn’t turn brown
- Cut fruit. Place pears, apples, and grapes in a large bowl. Toss gently to combine.
- Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.
If you don’t like nuts, omit the pecans.