Autumn Fruit Salad

Image: 8 ounce oval ramekin filled with chopped fruit, and pecans tossed in a light sweet dressing.

Description: This sweet, tangy, and lightly creamy fruit salad using some common fall fruits is sure to be a big hit this autumn season!

Yield: Makes 3-4 servings

Ingredients:

• 4 red or black plums

• 2 medium Anjou (red) pears, diced.

• 1 ½ cups red grapes (halved)]

• 1 cup frozen Raspberries

• 1/3 cup pecans (chopped)

• 1/3 cup Cashew Milk Vanilla flavored yogurt

• 3 teaspoons freshly grated lemon zest (from 2 medium lemon), reserve a bit for topping

• 1 tablespoon fresh lemon juice (from the zested lemon)

• 2 tablespoons pure maple syrup (can substitute honey)

• 1 teaspoon ground cinnamon

• ½ teaspoon fresh grated nutmeg

Directions:

Place pears, plums and grapes in a large bowl. Toss gently to combine. Set aside.

To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Whisk together until smooth.

Drizzle dressing over the fruit. Toss gently until fruit is coated.

When ready to serve, add the frozen raspberries and toss again briefly before plating.

Scoop into bowls and sprinkle with pecans and additional grated lemon zest. Serve immediately.

Notes:

If you are not eating all of this salad at once, then only add the frozen raspberries to the amount you plan to eat. The goal here is you want the raspberries to be frozen without having thawed too much so you’ll get the feeling of “frozen fruit sorbet”. The effect doesn’t work as well after the raspberries have thawed but it still would be a tasty salad anyway. If you don't care about the “frozen Fruit Sorbet” effect, then you can just use fresh raspberries.

You can use any kind of vanilla flavored yogurt you want, but be mindful that the alcohol from the vanilla extract may cause curdling to occur if using dairy yogurt.