Every year, I look forward to summer and fruit salad every day. And, as much as I love everything about fall, I do miss my daily fruit salad fix. Don’t get me wrong–I love fall apples, pears, and cranberries. It’s just that I usually enjoy those things eaten on their own or baked into a pie, crumble, or quick bread. Until now.
This harvest fruit salad features some of the best things about fall with a light and interesting dressing. Don’t let the vinaigrette put you off. It gives the salad just a bit of flavor–the kind that leaves you wondering what exactly that yummy flavor was and keeps you coming back for just one more bite.
Harvest Fruit Salad
1/2 c. pecan halves, toasted and roughly chopped
1 TBSP sherry vinegar
1 TBSP red wine vinegar
1 TBSP walnut oil
2-3 TBSP extra-virgin olive oil
salt and freshly ground pepper, to taste
4 pears, 1 1/2 lb. total, halved, cored and diced
2 c. red and/or green seedless grapes in any combination
2 green or red apples, halved, cored and diced
1/2 c. dried cranberries (my addition)
1. In a small bowl, whisk together the sherry vinegar, red wine vinegar,
walnut oil, olive oil, salt and pepper to form a vinaigrette.
2. In a salad bowl, combine the pears, grapes, apples and pecans. Add the vinaigrette, toss gently to coat and serve. Serves 6.
one year ago: oatmeal, date, and walnut spice cookies
three years ago: spiced molasses cookies