Fall Fruit Salad Recipe with Spiced Pecans
Published: November 15, 2021
One Thanksgiving, Janet was asked to bring a fruit salad. With fall fruit, that can be a challenge. So we put our heads together and helped her come up with this Asian pear and persimmon salad with pomegranate seeds, dried cranberries, and spiced pecans. It takes fruit salad in a savory direction that goes especially well with the flavors of an autumn meal. And you don’t even have to make a dressing, because when you toss everything together, the coating on the pecans starts to dissolve into the oil and lemon juice and that does the job for you.
Why This Fall Fruit Salad Works
When you think of a traditional fruit salad, you probably imagine bright, refreshing flavors meant for warm summer days. But fall fruits like persimmons, pears, and pomegranates bring a whole new depth to the table. This salad is packed with vibrant colors, complex flavors, and textures that embody the essence of the autumn season.
The beauty of this salad lies in the balance of sweet and savory elements. The natural sweetness of the Asian pears and persimmons pairs wonderfully with the spiced pecans, while the tangy lemon juice and red wine vinegar offer just the right amount of acidity to cut through the richness. The Belgian endive adds a crisp, slightly bitter note, rounding out the flavor profile and giving the salad a bit of bite.
Whether you're serving it as a side dish at Thanksgiving or as a refreshing start to a fall meal, this salad will stand out for its creativity and balance of flavors. Plus, it's easy to prepare and doesn't require any complicated steps.
Ingredients
SERVES 4 TO 6
- 1/2 cup pecan pieces
- 1 1/2 tablespoons sugar
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1 tablespoon red wine vinegar
- 2/3 lb Fuyu persimmons (about 2 persimmons)
- 3/4 lb Asian or green pears (about 2 pears)
- 1/3 cup pomegranate seeds
- 1/3 cup dried cranberries
- 1 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 red Belgian endive, cut into 1/4-inch-wide rings
- 8 large leaves mint, torn
- 3/4 teaspoon sel gris
Instructions
How to Make the Spiced Pecans:
To create the spiced pecans, you’ll begin by toasting the nuts to bring out their natural flavor and crunch. This simple process takes just a few minutes but makes all the difference in achieving that irresistible caramelized, spiced coating.
Preheat your oven to 325°F and spray a quarter sheet pan with nonstick cooking spray. Spread the pecan pieces evenly on the pan and toast them for about 5 minutes, or until the nuts begin to smell toasty and fragrant. While the pecans toast, mix together your sugar, cumin, cayenne, smoked paprika, coriander, and kosher salt in a small bowl. This spice blend will give your pecans a warm, slightly smoky flavor with just a hint of heat.
Once the pecans are toasted, immediately toss them in the spice mixture along with red wine vinegar. The vinegar will help the sugar dissolve and create a glaze on the pecans. Return the pecans to the oven for an additional 5 minutes to toast them further, allowing the spices to stick and the nuts to become candied and fragrant. Afterward, let the pecans cool on a plate—this cooling step ensures they remain crunchy and perfectly glazed.
How to Prepare the Fruit:
The persimmons and Asian pears are the star players of this fall salad. To prepare them, cut the persimmons and pears into 12 wedges each, removing the cores as you go. You can leave the skin on the fruit to maintain its texture and color. The Fuyu persimmons are ideal for this salad as they are firm and have a crisp bite, even when fully ripe, making them perfect for a fresh salad.
The Asian pears bring an additional layer of crispness to the dish. Their subtle sweetness is a great counterpoint to the spiced pecans and complements the other ingredients. This pairing of firm, crisp fruits creates a salad that’s refreshing yet hearty enough for fall.
Assembling the Salad:
Now that the spiced pecans and fruit are ready, it’s time to bring everything together. In a large, shallow serving bowl, combine the persimmons, pears, pomegranate seeds, dried cranberries, lemon zest, lemon juice, and olive oil. The lemon juice and olive oil will help bring all the elements together, giving the salad a light, bright dressing that perfectly balances the sweetness of the fruit with the spices on the pecans.
Add the Belgian endive to the bowl, cutting it into thin 1/4-inch-wide rings. This adds a lovely crispness and a touch of bitterness, which helps balance the sweet and spicy flavors. Toss everything gently to combine, being careful not to crush the fruit or bruise the delicate endive.
To finish, add the torn mint leaves and a sprinkle of sel gris (a type of finishing salt) to the top of the salad. The mint will add a fresh, aromatic lift to each bite, while the sel gris gives the dish an elegant, salty finish.
Serve immediately, or if you’re preparing ahead, keep the pecans and mint separate until right before serving to ensure everything stays fresh and crunchy.
Wine Pairing Recommendations
When it comes to pairing wine with this vibrant fall fruit salad, consider a light, crisp white like a Sauvignon Blanc or a sparkling wine to balance the sweetness of the fruit and the spice from the pecans. A dry Riesling also works beautifully, as its acidity can enhance the salad's flavors without overpowering them. If you prefer red, a light-bodied Pinot Noir can complement the fruit's richness while adding a lovely depth.
For all your wine needs, check out YourWineStore, where you can conveniently buy the perfect bottle of wine online. We offer a wide selection of wines that pair wonderfully with your fall dishes and desserts. Plus, shopping online means you can spend more time enjoying the company of your loved ones rather than running around the store!