Pear, Apple and Grape Salad with Thyme and Walnuts

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

November 18, 2013 • 2 comments

While lush summer berries and melons are frequently enjoyed as fruit salad, it is a mystery to me why seasonal fall fruits don’t get the same treatment. I’m trying to change that by tempting you with this salad made of the season’s bounty, including pears, apples, grapes and pomegranates.

After all, these fruits are absolutely nutritious, delicious and beautiful. This dish is perfect for passing at a potluck or serving as a side for breakfast or lunch. Ideally, enjoy it the same day you prepared it, while it is at its peak appearance. Another fall fruit to try, but can be more difficult to find at grocery stores, is the Fuyu persimmon. Spot it by its resemblance to a squatty orange tomato. Allow hard Fuyus to ripen on the counter for a few days until they yield slightly to gentle pressure.

Print Recipe

Winter fruit salad: Pear, Apple and Grape Salad with Thyme and Walnuts

2 teaspoons (10 ml) fresh lemon juice

1 Bartlett pear, diced 1/2-inch

1 medium apple (like Gala or Fuji), diced 1/2-inch

1 cup (150 g) red or black grapes, halved

1/4 cup (43 g) pomegranate arils (seeds)

1 teaspoon (.8 g) fresh thyme leaves, chopped (optional)

Ground cinnamon

1/4 cup (30 g) walnut halves or pieces (Optional: toast walnut halves in a 300°F [150°C] oven for 13 minutes.)

Honey or agave nectar (optional)

Gently coat the pears and apples in the lemon juice in a medium bowl to prevent browning. Add grapes, pomegranate and thyme and stir just until combined. Sprinkle with walnuts and cinnamon right before serving. Drizzle with honey, if desired.

Prep time: 10 minutes

Cook time: 10 minutes

Makes 4 servings, 1/2 heaping cup each

Nutrition Facts (per serving): 130 calories, 5 g total fat (0 g saturated fat, x g trans fat), 0 mg sodium, 0 mg cholesterol, 22 g total carbohydrate (4 g fiber), 2.5 g protein, 3% DV iron, 1% DV calcium, 1% DV Vitamin A, 12% DV Vitamin C.