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This winter fruit cinnamon vanilla salad brings fresh vibrant flavors to your table when citrus and apples are at their peak. The cinnamon vanilla dressing adds a warm, comforting note that complements the bright acidity of the fruit without overpowering it. It is a refreshing way to enjoy seasonal fruits and brighten up the colder months with a touch of natural sweetness.
I first made this on a chilly afternoon when I wanted something light but satisfying. Everyone loved how the dressing added a hint of warmth to the crisp fruit texture, and it quickly became a family favorite for holiday gatherings.
Ingredients
- Mandarin oranges: peeled and segmented for juicy citrus brightness, choose firm, easy-to-peel mandarins
- Large Fuji apples: cored and diced for sweet crunch, Fuji apples hold their texture well without browning quickly
- Pomegranates: with arils removed for bursts of tartness and a jewel-like presentation, look for deep red seeds that are plump and juicy
- Granulated sugar: to sweeten the dressing just right, use pure white sugar for a clean taste
- Water: as the base to dissolve sugar and infuse cinnamon vanilla flavors evenly
- Cinnamon sticks: for warm spice note that complements the fruit, opt for fresh sticks with a strong aroma
- Vanilla bean: split lengthwise with seeds scraped to provide rich, aromatic vanilla flavor, fresh beans are best but good quality pods or paste work too
Instructions
- Make dressing:
- Combine granulated sugar, water, cinnamon sticks, and vanilla bean with seeds in a small saucepan. Stirring regularly, bring mixture to a simmer over medium heat, then remove from heat. Allow dressing to cool completely to room temperature, approximately 1 hour.
- Prepare fruit:
- In a large mixing bowl, combine mandarin segments, diced apples, and pomegranate arils.
- Toss salad:
- Stir the cooled cinnamon vanilla dressing, then pour desired amount over fruit mixture. Gently toss until fruit is evenly coated and serve immediately.
Storage tips Store leftovers in an airtight container in the fridge for up to two days. The dressing tends to soak into the fruit so texture softens but flavors deepen nicely. For best texture eat the salad within a few hours of tossing when fruit is freshest.
Ingredient substitutions
If pomegranates are not available, dried cranberries or fresh red grapes work well for a similar tart pop. You can use substitutes like honey or maple syrup in the dressing instead of granulated sugar for a less refined sweetness. Ground cinnamon can replace sticks in a pinch but add it to taste as it is more concentrated.
Serving suggestions
This salad is lovely on its own or served alongside roasted meats or a cheese platter. It also pairs well with oatmeal or yogurt for a nutritious breakfast. Garnish with fresh mint or a sprinkle of toasted nuts for extra texture and aroma.
Seasonal adaptations
In warmer months swap mandarins for blood oranges or sliced peaches and skip the cinnamon sticks for a lighter vanilla and citrus taste. Add a splash of sparkling water or prosecco for a festive twist.
This salad is a perfect winter treat combining warmth and freshness. Enjoy crafting it ahead of time for best flavor.
FAQs about Recipes
- → What fruits are best for this winter salad?
Mandarins, Fuji apples, and pomegranate arils provide a fresh, tangy, and slightly sweet balance in the salad.
- → How is the cinnamon vanilla dressing prepared?
Granulated sugar, water, cinnamon sticks, and vanilla bean seeds are simmered until the sugar dissolves, then cooled before use.
- → Can the dressing be made ahead of time?
Yes, the dressing can be prepared in advance and refrigerated until fully cooled for better flavor infusion.
- → What is the purpose of simmering the dressing ingredients?
Simmering helps dissolve sugar and extract rich flavors from cinnamon sticks and vanilla bean.
- → How should the fruit and dressing be combined?
Pour the cooled dressing over the fruit mixture and gently toss to coat evenly without bruising the fruit.