Cranberry Pomegranate Fruit Salad

Cranberry and Pomegranate Fruit Salad brings the sparkle to any table with a burst of jewel-toned fruit and a citrusy dressing that brightens chilly winter days. Whether you need a vibrant side dish for a holiday meal or a fresh sweet bite for brunch, this salad is a refreshing vegan and gluten-free option everyone loves.

If you are looking for a holiday fruit salad that stands out both in color and flavor this is it. The first time I brought it to my family’s Thanksgiving everyone went back for seconds and now it is a new tradition.

Ingredients

• Fresh cranberries: bring tartness and a pop of color buy bright firm berries
• Pomegranate seeds: burst with sweetness and crunch use freshly seeded for juiciest results
• Large oranges: add sweetness and juiciness make sure they are heavy and fragrant
• Red grapes: give gentle sweetness and a nice contrast halve them for easy eating
• Apples: bring mild crunch choose crisp varieties like Honeycrisp or Gala
• Pineapple: delivers tropical tang and balances the tart berries use fresh ripe pineapple for best flavor
• Honey or maple syrup: ties everything together with gentle sweetness choose pure honey or grade A maple syrup
• Fresh lime juice: gives a touch of zesty brightness use just squeezed for best taste
• Orange zest: adds citrusy aroma and depth finely grate only the outer skin
• Fresh mint leaves: optional but they add freshness and color choose tender leaves and chop just before serving

Step-by-Step Instructions

Prepare the Cranberries:

Rinse the cranberries thoroughly and drain well Place them in a food processor and pulse a few times just until coarsely chopped You want small bits not mush If you do not have a processor use a sharp knife to chop by hand

Combine the Fruits:

Place the chopped cranberries pomegranate seeds orange segments diced apples halved grapes and pineapple into a large mixing bowl Use clean hands or a large spoon to gently toss until evenly mixed This brings all the sweet and tart flavors together

Make the Dressing:

In a small bowl combine honey or maple syrup freshly squeezed lime juice and orange zest Whisk until the honey is fully dissolved and the mixture looks smooth and glossy This step ensures every piece of fruit gets a little burst of citrus and sweetness

Dress and Toss:

Pour the dressing over the mixed fruits and gently toss with a large spoon Take care not to crush the fruit Just turn everything over a few times until coated This helps the fruit absorb the flavor while staying vibrant

Chill the Salad:

Transfer the salad to the refrigerator and let it chill for at least thirty minutes This gives the fruit time to release juices and allows the flavors to meld The salad becomes even juicier and brighter from this quick rest

Garnish and Serve:

Right before serving sprinkle finely chopped fresh mint leaves over the top Mint brings out the citrus and adds a festive look If you prefer serve without garnish for a simpler presentation

Save This

Storage Tips

Store the fruit salad in an airtight container in the refrigerator for up to two days It tastes best within the first twentyfour hours as the fruit stays freshest Eat any leftovers soon before apples and cranberries become too soft For make ahead prep keep the fruit and dressing separate and combine just before serving

Ingredient Substitutions

Try pears instead of apples for a softer texture If you cannot find fresh pineapple use mango or even kiwi for a different twist Agave works if you need a sweetener alternative or leave out the mint if you prefer a simpler flavor If citrus is hard to find a splash of good quality bottled juice can work in a pinch

Serving Suggestions

Serve this salad chilled as a side with roast turkey glazed ham or even on its own at brunch Scoop over yogurt for breakfast or offer in parfait glasses as a light dessert For a party add a handful of toasted nuts right before serving for extra crunch

Save This

Cultural and Holiday Connection

Fruit salads like this one often appear on winter holiday tables in the US They are a bright spot among richer foods The combination of cranberries and pomegranate is especially symbolic as both are harvested late in fall and have become festive favorites among American families

Common Questions

→ Can I use frozen cranberries?

Yes, thaw frozen cranberries before pulsing and adding to the salad for best texture and flavor.

→ What can I use instead of apples?

Pears work well as a substitute, offering a delicate sweetness that complements other fruit flavors.

→ How far ahead can I prepare this dish?

You can prep the fruit and dressing separately up to a day ahead; combine just before serving.

→ How do I keep apples from browning?

Toss diced apples with a little lime or orange juice to help prevent browning before mixing into the salad.

→ Is this salad suitable for vegans?

Yes, simply use maple syrup instead of honey in the dressing for a completely vegan-friendly dish.

→ Can I add nuts for crunch?

Absolutely! Add chopped toasted pecans or walnuts just before serving for extra texture and flavor.