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Honey Yogurt Fruit Salad

A refreshing, vibrant mix of fresh berries, grapes, apples, and bananas, all tossed in a sweet, creamy honey vanilla yogurt dressing and topped with crunchy pecans.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Fruit Base
  • 2 cups fresh strawberries hulled and quartered
  • 1 cup green grapes halved
  • 1 cup red grapes halved
  • 1 cup fresh blueberries
  • 2 crisp apples cored and chopped (e.g., Honeycrisp)
  • 2 bananas sliced
Honey Yogurt Dressing
  • 1 cup plain Greek yogurt
  • 3 tbsp honey adjust to taste
  • 1 tsp vanilla extract
Topping
  • 0.5 cup pecans chopped (toasted if desired)

Equipment

  • Large serving bowl
  • Small mixing bowl
  • Whisk
  • Chef's Knife
  • Cutting board

Method
 

  1. Wash all the fruit thoroughly. Pat the strawberries, grapes, and blueberries completely dry.
  2. Hull and quarter the strawberries, halve the grapes, and chop the apples. Place them, along with the blueberries, into a large serving bowl.
  3. In a small separate bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth.
  4. Peel and slice the bananas, and add them to the large bowl with the rest of the fruit.
  5. Pour the honey yogurt dressing over the fruit mixture.
  6. Gently fold the salad with a large spoon or spatula until all the fruit is evenly coated in the dressing.
  7. Sprinkle the chopped pecans generously over the top of the salad.
  8. Serve immediately, or cover and refrigerate for up to 2 hours before serving.

Notes

For best results, make sure the fruit is completely dry before adding the dressing so it doesn't water down. Bananas should be added right before mixing to prevent browning.