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Autumn-Inspired Fruit Salad for Cozy Gatherings

FALL FRUIT SALAD made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups diced apples
  • 1 cup sliced pears
  • 1 cup pomegranate seeds
  • 1 cup diced butternut squash roasted
  • 1/2 cup chopped walnuts
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • Juice of 1 lemon

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Peel, seed, and dice the butternut squash into 1-inch pieces.
  3. Spread the diced squash on a baking sheet and drizzle with olive oil, salt, and pepper.
  4. Roast in the preheated oven for 20-25 minutes or until tender and caramelized.
  5. While the squash roasts, prepare the other fruits by dicing the apples and pears.
  6. In a large bowl, combine the diced apples, pears, pomegranate seeds, and walnuts.
  7. Once the squash is done roasting, allow it to cool for a few minutes before adding it to the bowl.
  8. In a small bowl, whisk together the maple syrup, cinnamon, and lemon juice.
  9. Drizzle the dressing over the fruit and squash mixture and toss gently to combine.
  10. Serve immediately or let chill in the refrigerator for 30 minutes.