Thanksgiving Fruit Salad

 Thanksgiving Fruit Salad

2 medium red apples (I used Gala)

2 medium Granny Smith apples

1 15 oz can mandarin oranges (use juice for dressing)

3/4 c dried cranberries

1/2 c pomegranate seeds (optional) 

1 cup pecans (toasted)

1 cup grapes (halved) 

lemon juice

Dressing - 

1/2 cup orange juice (I use the juice from the mandarin oranges and add orange juice if needed for volume)

1/4 cup white sugar

1/4 tsp apple pie spice

splash of lemon juice

Set oven to 350.  Spread pecans on a baking sheet and place in preheating oven.  Leave until you can smell the pecans (usually about the time the oven reaches temp).  Remove pecans and allow to cool slightly.

Make dressing - mix juice, sugar, apple pie spice and a splash of lemon juice in a small saucepan.  Heat over medium heat and whisk to combine.  Bring to a low boil and simmer for 3-4 minutes.   Place in refrigerator to cool while preparing the fruit.

Dice apples in bitesize pieces.  Place in a large bowl and pour lemon juice over.  Toss to be sure they are all coated.  Let sit while preparing the rest of the fruit.

Slice grapes in half.  Place in a large mixing bowl.  Add dried cranberries, grapes, pecans, pomegranate seeds ( if using).  

Drain apples and add them to the other fruit. 

Pour dressing over.  Stir well.  Serve immediately or refrigerate.