Fall Fruit Salad (Vegan)

Fruit Salad:

16 ounces red seedless grapes 

12 ounces blackberries

1 orange, both juice and zest*

1 C. chopped pecans

2 large sweet apples

1 pomegranate (opt.)

1–2 cans mandarin oranges (opt.)

Dressing:

1 orange

2 Tbsp. real maple syrup

3/4 tsp. cinnamon

Instructions:

1) If they're really huge (or you are serving little ones), halve large grapes short-wise (so they're "rounder"). Leave the smaller ones whole.

2) In a large glass or metal bowl—orange zest will “melt” plastic and turn it cloudy and gummy!—add the zest (to taste) and juice of one orange. Add maple syrup and cinnamon, whisking to combine.

3) Cube the apples into bite-size pieces and add to the bowl. Immediately toss to coat. Add grapes and blackberries and stir until well combined. Add pecans if serving immediately.

4) Serve immediately or store covered in the refrigerator until ready to serve. (Don't forget to add the pecans if you make it ahead!)

*Note: Orange zest  is not the same as the smallest fine grater setting on your grater! Use a zester, and move the zester across the orange, not the other way around. Just scrape until the colorful part of the skin has been zested away. And DO NOT put this directly into a plastic bowl. It will "melt" the bowl, causing pitting, warping, and discoloration.