Thanksgiving Fruit Salad

A sweet, bright, and crunchy fruit salad made with seasonal fruits, wild rice, and maple-glazed pecans

1. Gather Ingredients

You will need wild rice, pomegranate seeds, a large apple, grapes, pecans, maple syrup, honey, cinnamon, salt, orange juice, and lemon juice.

2. Glaze Pecans

Heat a small skillet. Add syrup, pecans, cinnamon, and salt. Cook & stir for 3-4 min until the syrup has completely glazed the nuts. Remove nuts from heat and cool..

3. Add Fruit & Rice to Bowl

Add wild rice to a bowl, followed by halved grapes, pomegranate, and apples. Drizzle 1 tbsp lemon juice over the apples. Stir to combine.

4. Add Pecans to Salad

Add your cooled pecans to the fruit salad, chopping if needed to separate. Stir to combine.

5. Make Dressing

Add olive oil, orange juice, honey, and a pinch of cinnamon to a jar. Shake to combine. Pour over your fruit salad and stir to mix thoroughly.

6. Chill

Chill for 1-2 hours before serving. This salad is best eaten within 24 hours of prepping, but will last up to 4 days in the fridge in an airtight container.