Ingredients:

  • 4 cups (600g) Honeycrisp or Fuji apples, cubed
  • 2 cups (300g) Bosc pears, cubed
  • 1 cup (150g) Red seedless grapes, halved
  • 1/2 cup (60g) Dried cranberries
  • 1/2 cup (120g) Plain Greek yogurt
  • 2 tbsp (30ml) Pure maple syrup
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 tsp (2g) Ground cinnamon
  • 1/4 tsp (1g) Salt
  • 1/2 cup (60g) Toasted walnuts, roughly chopped
  • 1 tbsp (8g) Fresh parsley, minced

Instructions:

  1. Cube the apples and pears into uniform 3/4-inch pieces. Immediately toss them in a bowl with the lemon juice to create an acid barrier and prevent browning.
  2. Stir in the halved grapes and dried cranberries until the fruit is evenly distributed.
  3. In a separate small bowl, whisk together the Greek yogurt, maple syrup, cinnamon, and salt until the mixture is smooth and the cinnamon is fully incorporated.
  4. Pour the dressing over the fruit and gently fold using a silicone spatula until every piece of fruit is coated.
  5. Fold in the toasted walnuts just before serving to maintain their crispness and garnish with minced parsley.