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Cozy Cinnamon Spiced Fall Fruit Salad: Best Easy Side

cozy cinnamon spiced fall fruit salad - featured image
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This warm, comforting fruit salad features roasted apples, pears, cranberries, and quince tossed in a cinnamon-maple glaze and topped with toasted pecans. It’s the perfect fall side dish that transforms simple fruit into something irresistible.

Ingredients

Scale
  • 2 medium Honeycrisp apples, cored and cut into 1-inch chunks
  • 2 firm Bosc pears, cored and cut into 1-inch chunks
  • 1 cup fresh cranberries
  • 1 large quince, peeled, cored, and thinly sliced (optional)
  • 1 cup seedless red grapes, halved
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of sea salt
  • ½ cup pecan halves, toasted
  • 2 tablespoons dried tart cherries (optional)
  • 1 tablespoon brown sugar (optional, for extra caramelization)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Wash and dry all fruit. Core the apples and pears, then cut into roughly 1-inch chunks. If using quince, peel, core, and slice thinly (about ¼-inch thick). Halve the grapes. Leave cranberries whole.
  3. In a small bowl, whisk together maple syrup, melted butter (or coconut oil), lemon juice, cinnamon, nutmeg, ginger, and a pinch of sea salt.
  4. Place all prepared fruit on the lined baking sheet. Pour the glaze over the top and gently toss until every piece is coated. Spread fruit in a single, even layer.
  5. Roast for 20-25 minutes, until apples and pears are tender when pierced with a fork, cranberries have softened and started to burst, and edges are caramelized.
  6. While fruit roasts, toast pecans in a small dry skillet over medium heat for 3-5 minutes, shaking frequently, until fragrant and slightly darkened. Remove from heat immediately.
  7. Let roasted fruit cool for 5-10 minutes. The juices will thicken into a syrupy glaze.
  8. Transfer warm fruit to a serving bowl. Sprinkle toasted pecans and dried tart cherries (if using) over the top. Gently toss or leave scattered for presentation.
  9. Serve warm or at room temperature.

Notes

For best results, cut fruit into uniform 1-inch chunks to ensure even cooking. Toast spices briefly in a dry skillet before mixing with maple syrup for extra fragrance. Don’t over-stir after roasting to avoid breaking the fruit. If fruit releases too much liquid, use a slotted spoon to transfer to serving bowl and drizzle some pan juice on top. For a vegan version, substitute butter with coconut oil. For a nut-free version, replace pecans with toasted pumpkin seeds.

Nutrition

Keywords: fall fruit salad, roasted fruit salad, cinnamon fruit salad, Thanksgiving side, easy fruit salad, warm fruit salad, healthy dessert

Find it online: https://crispcraving.com/cozy-cinnamon-spiced-fall-fruit-salad-best-easy-side/