Breakfast Fruit Salad
A bright and seasonal fruit salad featuring strawberries, grapes, blueberries, apple, and banana, topped with a creamy Greek yogurt dressing and crunchy pecans.
Ingredients
Fruits
- 1 cup Strawberries (washed and cut into bite sized pieces)
- 1 cup Green Grapes (washed and halved)
- 1 cup Red Grapes (washed and halved)
- 1 cup Blueberries (washed)
- 1 each Apple (washed, cored, peeled, and diced)
- 1 each Banana (peeled and sliced)
Dressing
- 1 cup Plain Greek Yogurt
- 1 - 2 tbsp Honey (adjust to taste)
- ½ tsp Vanilla Extract
- ½ tsp Almond Extract
Toppings
- ¼ cup Pecans (chopped)
Instructions
Preparation
- Wash all the berries and grapes thoroughly and dry them gently in a salad spinner or on a clean kitchen towel.
- Hull and quarter the strawberries; halve the grapes; core, peel, and dice the apple; and slice the banana.
- Place all fruit except the banana into a large mixing bowl.
- Tip: Toss the diced apple with a teaspoon of lemon juice to prevent browning before adding it to the bowl.
Make the yogurt dressing
- In a small mixing bowl, combine the plain Greek yogurt, honey, vanilla extract, and almond extract.
- Whisk until smooth and the honey is fully incorporated.
- Taste and adjust sweetness by adding more honey if desired.
- Tip: For a thinner dressing, stir in 1–2 tablespoons of milk or a splash of orange juice.
Combine and Serve
- Gently fold the yogurt mixture into the fruit with a wide spatula.
- If serving immediately, fold in the banana; if making ahead, hold the banana until serving.
- Sprinkle the chopped pecans over the salad for a crunchy contrast.
- Serve immediately or divide into mason jars for grab-and-go breakfasts.
Notes
Choose ripe, but firm fruit. Add banana just before serving to avoid browning.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 33gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 60mgFiber: 4gSugar: 15g
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