Autumn Fruit Salad
Prep: 15 minutes
Cook: 4 minutes • Serves: 4
1/3cup chopped pecans
1container (5.3 ounces) plain nonfat Greek yogurt
1tablespoon maple syrup
1/4teaspoon apple pie spice
2medium Michigan Honeycrisp Apples, cored and chopped
1large Michigan Granny Smith Apple, cored and chopped
1/4cup Pomegranate Arils (from 1 Pomegranate)
1container (5.3 ounces) plain nonfat Greek yogurt
1tablespoon maple syrup
1/4teaspoon apple pie spice
2medium Michigan Honeycrisp Apples, cored and chopped
1large Michigan Granny Smith Apple, cored and chopped
1/4cup Pomegranate Arils (from 1 Pomegranate)
1. In large skillet, toast pecans over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
2. In large bowl, whisk yogurt, syrup and apple pie spice; fold in apples. Makes about 4-1/2 cups.
3. Serve salad sprinkled with pomegranate arils and pecans.
Approximate nutritional values per serving (1-1/8 cup):
185 Calories, 7g Fat (1g Saturated), 2mg Cholesterol, 16mg Sodium, 28g Carbohydrates, 5g Fiber, 20g Sugars, 3g Added Sugars, 5g Protein