Autumn Fruit Salad with Cinnamon Greek Yogurt Dressing

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

INGREDIENTS:

  • 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

DIRECTIONS:

  1. 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
  2. Cut fruit. Place pears, apples, and grapes in a large bowl. Toss gently to combine.
  3. 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.

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