Fall Fruit Salad

Posted in Blog, Dessert, Recipes
Fall fruit salad in bowl

Indulge in autumn deliciousness with this fall fruit salad. Juicy grapes with crisp, juicy apples create a perfect balance of sweet and tart. The addition of crunchy pecans and pretzels adds texture and depth to every bite. Combine all of this with creamy yogurt and it’s the perfect fall treat.

As the leaves turn, we start craving those comforting flavors of fall. This fruit salad is the perfect treat.

It has crunchy apples, sweet grapes, tangy yogurt, and the perfect crunch topping of pretzels and pecans. Serve for breakfast, a side dish with dinner, a healthier dessert, or bring it to your next gathering.

Fall fruit salad in cup

This fall fruit salad is sure to be a hit with kids and the nuts can be left out if there are nut allergies. You can also use honey instead of sugar for sweetener.

Baking the pecans and pretzels with the butter and sugar mix gives them extra sweetness and crunch. The touch of cinnamon brings more fall flavors to the topping. Just make sure to keep an eye on it as it bakes. Frequently turning will help it not burn.

Fall fruit salad in bowl with black and white checkered background

More Easy Fall Desserts

Caramel Apple Dessert Pizzas

Caramel Apple Pie Bites

Pumpkin Cupcakes with Cream Cheese Frosting

Fall Fruit Salad

Fall fruit salad combines grapes, apples, pecans, and pretzels with a sweet yogurt sauce.

Course Breakfast, Dessert, Side Dish
Keyword fruit salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


Pretzel and Pecan Crunch

  • 3/4 cup pretzels, roughly chopped
  • 3/4 cup pecans, roughly chopped
  • 1/2 cup brown sugar
  • 1/3 cup butter, melted
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla

Fall Fruit Salad

  • 1 1/2 cup vanilla yogurt
  • 1/2 cup brown sugar, optional
  • 1/2 tsp cinnamon
  • 1 bunch grapes, whole or cut in halves/fourths
  • 3 med apples, chopped into small chunks


  1. Preheat oven to 400 degrees.

  2. Once the oven is preheated, combine the chopped pretzels and pecans with the melted butter, brown sugar, cinnamon, and vanilla to make the crunch.

  3. Spread the crunch ingredients out on a small cookie sheet sprayed with cooking spray. Cook for 10 minutes, watching carefully, and stirring/flipping every two minutes.

  4. Remove from oven and set aside to cool.

  5. In a medium-sized bowl, combine the yogurt, brown sugar, cinnamon, apples, and grapes. Add in most of the pecan and pretzel crunch. Stir to combine. Leave a little of the crunch for topping.

  6. Serve immediately.

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