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- 1 1/2 cups nonfat vanilla Greek yogurt
- 3 tablespoons white grape juice (100% juice)
- 2 cups horizontally halved seedless green grapes
- 1 1/2 cups seeded, chopped green Granny Smith apple
- 1 cup horizontally halved seedless red grapes
- 1 cup seeded, chopped red sweet-tart apple (such as Honeycrisp)
- 3/4 cup dried cranberries
- 3/4 cup pomegranate arils (divided, see note)
- 3/4 cup granola (we use Cascadian Farms Oats & Honey)
- 1/2 cup roasted, lightly salted pistachios (or unsalted, if you can't find lightly salted)
- star fruit, pineapple (cut into flat planks) or honeydew melon (cut into flat slices) to make stars
- In a medium bowl, mix together yogurt and juice.
- In a second medium bowl, mix GREEN grapes and chopped Granny Smith apples. (As directed in the post, if desired, reserve a few green grapes and apple pieces to line the outside of your clear glass serving dish, before adding the yogurt dressing.) Then, stir 1/4 cup of the yogurt dressing mixture into the (remaining) green grapes and apples. Spoon this mixture evenly into the bottom of your serving bowl.
- In a third medium bowl, mix RED grapes, chopped Honeycrisp apples, cranberries, and 1/2 cup pomegranate arils. (As directed in the post, if desired, reserve a few red fruit pieces to line the outside of your dish, before adding the yogurt dressing.) Then, stir 1/4 cup of the yogurt dressing mixture into the (remaining) red fruit mixture. Spoon this mixture evenly into the serving bowl, on top of your green fruit layer.
- Evenly spread the remaining fruit salad dressing on top of the red layer, pushing it near the edge but not fully against the glass (so it doesn't drip down too much and slightly obscure the red layer beneath it).
- Combine granola and pistachios, and sprinkle them on top of the dressing layer.
- Pile most of the remaining 1/4 cup of pomegranate arils in the center of your fruit salad and sprinkle a few all across the top.
- As discussed in the post, to make stars for the top you can (1) slice a star fruit, or (2) use a star-shaped cookie cutter or sharp paring knife to cut stars out of pineapple planks or slices of greenish-white honeydew melon. Lay your stars around the top of your salad.
Pomegranate arils: To make prep faster, instead of purchasing a whole pomegranate and removing the arils yourself (like we show you how to do in our post How to Open a Pomegranate), look for cups of pomegranate arils in the refrigerated section of your grocery store's produce department.
Serving dish: This colorful Christmas Fruit Salad is prettiest in a clear glass trifle bowl (like this one I used) or straight-sided glass bowl. Alternately, any clear glass bowl will work. And of course, if you don't have a clear bowl at all, it will still taste fantastic, even if you can't see the layers as easily.
Make-ahead tips: This fruit salad can be prepped and completely assembled a few hours ahead, or even the night before serving EXCEPT for the toppings (the granola, pistachios, etc.). The granola and pistachios will get soggy after sitting on top of the dressing layer for more than a couple of hours, so it's best to sprinkle those on (and then add the final pomegranate arils and stars on top) closer to serving time.
Gluten free note: To be sure this recipe is gluten free, purchase a gluten free brand of granola.