The Washington Post

Winter Fruit Salad With Nut Butter Dressing

Winter Fruit Salad With Nut Butter Dressing 4.000

Scott Suchman for The Washington Post; food styling by Nicola Justine Davis for The Washington Post

Jan 15, 2023

This salad’s dressing skips the oil and uses nut butter as the fat instead. The rich, creamy dressing is spicy with ginger and black pepper and bright with lime. Drizzle it on a variety of winter fruits. To get to 8 cups of fruit, consider my favorite combination: 2 oranges, 2 apples, 3 persimmons and 4 figs — or go with whatever fruit looks best at your market. Eat the salad on its own or, for a sweet application, with muesli, toast or yogurt, or for a savory one, with bitter or baby greens.

Total time: 25 mins

Storage Notes: Refrigerate leftover dressed salad for up to 2 days; before serving again, taste, and season with more lime juice and/or salt, if needed.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 8 cups

  • 1/4 cup almond butter (salted or unsalted both work; may substitute another nut or seed butter of your choice)
  • 1/2 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice (from 1 lime), plus more to taste
  • 1 teaspoon finely grated fresh ginger
  • 1/2 teaspoon freshly ground black pepper
  • Water, as needed
  • Flaky or fine sea salt
  • 8 cups chopped or thinly sliced pieces of mixed winter fruit, such as apples, pears, figs, Fuyu persimmons, oranges and/or tangerines


In a small bowl or 2-cup liquid measuring cup, stir together the almond butter, lime zest and juice, ginger, and pepper. Add water, 1 tablespoon at a time, until the dressing is pourable, then dip a piece of fruit in and taste; add more salt and/or lime juice until the dressing is assertively bright and rich, yet tastes balanced with the fruit. You should get about 1/2 cup.

Arrange the fruit on a large platter or plates and sprinkle lightly with salt. Drizzle with half to three-quarters of the dressing, enough to lightly cover, and serve slightly chilled or at room temperature.

NOTE: To keep the apples and pears from browning, rub them with the cut sides of the juiced lime halves.

Recipe Source

From cookbook author Ali Slagle.

Tested by Anna Rodriguez.

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Nutritional Facts

Calories per serving (2 cups): 256

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 78mg 3%

Total Carbohydrates: 56g 19%

Dietary Fiber: 11g 44%

Sugar: 40g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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