This Winter Fruit Cinnamon Vanilla Salad is the kind of dish I reach for when I want something that tastes like the season but feels effortless to prepare. I first put this together on a snowy December afternoon when I wanted a light, colorful course to balance a heavier holiday roast. The combination of peeled mandarin segments, crisp Fuji apple, and jewel-like pomegranate arils is classic, but what transforms it is the warm, spiced syrup flavored with cinnamon and real vanilla bean. The dressing softens the fruit's acidity and adds a glossy finish that makes the salad look and taste like a special-occasion dish.

What I love about this version is how it bridges pantry cooking with a restaurant polish: pantry staples like sugar and cinnamon become aromatic when simmered with a split vanilla bean, then cooled and drizzled over fresh fruit. I discovered the trick of cooling the syrup completely before adding it to the fruit after an experiment where warm syrup softened the mandarins too much; letting the syrup reach room temperature keeps the fruit bright and gives you an opportunity to prepare other components while it cools. This salad has become my go-to for winter brunches and potlucks — it's always the first bowl emptied.

Ingredients

• Mandarin oranges: 10 mandarin oranges, peeled and segmented. Choose firm, seedless mandarins with bright skin — Clementines or Satsumas work well if Fuji mandarins are unavailable. Peel carefully to remove the pith for the cleanest bite.
• Fuji apples: 4 large Fuji apples, cored and diced. Fuji are crisp and sweet, providing a pleasant contrast to the mandarins; if you prefer tarter notes, substitute Granny Smith for balance. Leave the peel on for color and texture, and dice into bite-size pieces to match the mandarins.
• Pomegranate: 2 pomegranates, arils removed. To remove arils efficiently, score the rind and submerge halves in a bowl of water to loosen the seeds — the membrane sinks and the arils float, making the job tidy.
• Granulated sugar: 1 cup granulated sugar for the dressing. A measured cup gives the syrup a glossy body; reduce to 3/4 cup if you prefer less sweetness, but the sugar helps preserve the fruit briefly and lends mouthfeel.
• Water: 1 cup water to dissolve the sugar and extract flavor from cinnamon and vanilla.
• Cinnamon sticks: 2 cinnamon sticks. Use whole sticks rather than ground cinnamon for a cleaner, less dusty flavor and an attractive visual while simmering.
• Vanilla bean: 1 vanilla bean, split lengthwise and seeds scraped. Real vanilla bean elevates the syrup — reserve the pod to steep and then dry it to flavor sugar or toast later.

Instructions

Prepare the dressing: In a small saucepan combine 1 cup granulated sugar, 1 cup water, 2 cinnamon sticks, and the split vanilla bean with seeds. Heat over medium, stirring gently until the sugar dissolves and the mixture comes to a low simmer. Maintain a gentle simmer for 2 to 3 minutes to bloom the cinnamon and vanilla; this extracts the essential oils without over-reducing the liquid. Remove from heat and allow the aromatic syrup to cool to room temperature, about 1 hour. Cooling is crucial — warm syrup will macerate the fruit too quickly. Assemble the fruit: While the syrup cools, prepare fruit. Peel and segment 10 mandarins, core and dice 4 large Fuji apples into roughly 1/2-inch pieces, and extract arils from 2 pomegranates. Combine all fruit in a large mixing bowl and gently toss to distribute textures and colors. When dicing apples, toss them with a squeeze of lemon only if you plan to wait several hours before serving; the syrup also helps limit browning if used promptly. Dress and serve: Stir the cooled cinnamon-vanilla syrup to recombine any settled vanilla seeds, then drizzle your desired amount over the fruit mixture — start with about 1/4 to 1/3 cup and add more to taste. Gently toss so fruit is evenly coated but not bruised. Serve immediately in a shallow bowl so the fruit presents well; leftover salad can be chilled briefly, but note the dressing will continue to soften fruit over time.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Use a shallow container to avoid crushing delicate arils and mandarins. If you expect to keep portions longer, reserve the syrup separately and add only the portion you plan to eat within 24 hours; fruit will stay firmer that way. For freezing, do not freeze the assembled salad — fruit texture will degrade. Instead, freeze the syrup in ice cube trays and add thawed cubes to fruit if you need a quick drizzle later. Reheat the syrup gently if it has solidified; never boil it after refrigeration.

Ingredient Substitutions

If mandarins are unavailable, substitute peeled clementines or sweet navel orange segments. For the apples, Gala or Honeycrisp are fine alternatives; if you prefer a tarter counterpoint, use Granny Smith but reduce the syrup slightly. If you don’t have a vanilla bean, use 1 teaspoon pure vanilla extract added off-heat — add it after removing the syrup from heat to preserve aroma. For a refined twist, swap one cinnamon stick for a half-inch piece of fresh ginger while simmering to introduce warm heat and depth.

Serving Suggestions

This salad is excellent as a bright side for roasted poultry or pork, where its acidity and sweetness cut through richer flavors. For brunch, serve it with a dollop of Greek yogurt or mascarpone and a drizzle of extra cooled syrup to make it more dessert-like. Garnish with fresh mint leaves and lightly toasted almonds for texture; for a festive presentation, spoon the salad into individual glasses and top with a sprig of rosemary. It’s also a welcome palate cleanser between heavier courses.

Cultural Background

Fruit salads have long been a way to showcase seasonal produce and kitchen ingenuity. This variation draws on the idea of poached fruit syrups used in many European cuisines, but it keeps the fruit raw to preserve brightness. The use of cinnamon and vanilla evokes warming winter spices common across many traditions — cinnamon for its holiday association and vanilla for its rich, almost floral aroma. Combining citrus with pomegranate is a Mediterranean pairing that translates beautifully to winter produce available in temperate climates.

Seasonal Adaptations

In colder months, swap Fuji apples for quince poached briefly in the syrup for an autumnal twist; in spring, exchange mandarins for sliced strawberries and omit the cinnamon for a lighter syrup. For holiday celebrations, fold in a handful of toasted walnuts or pistachios and a splash of orange liqueur in the syrup for an adult touch. The basic technique — simmering sugar with spices and cooling — adapts to many fruit combinations across seasons.

Meal Prep Tips

Plan ahead by making the cinnamon-vanilla syrup up to one week in advance and keeping it refrigerated in a sealed jar. When ready to serve, bring the syrup to room temperature and stir before using. Prep fruit the same day to preserve texture: segment mandarins and remove pomegranate arils the morning you plan to serve, then dice apples and toss them only shortly before assembly. Pack individual portions in shallow containers for grab-and-go breakfasts or office potlucks.

This salad brings brightness, color, and a touch of comfort to winter menus. It’s approachable, adaptable, and reliably well-received — try making the syrup ahead and experiment with small additions to make it your own.