"I came up with this recipe while trying to jazz up our traditional Sunday waffles. My husband and I love the unique flavor with the warm pine nut crunch." -Renata Perry, Austin, TX
2 cups cubed Fuji apple (about 3/4 pound)
1 1/2 cups cubed Asian pear or ripe pear (about 1 medium)
1 cup coarsely chopped orange sections (about 1 large)
1/2 cup cubed peeled kiwifruit
1 tablespoon dried blueberries
1 tablespoon dried cranberries
1 tablespoon roasted sunflower seed kernels
1 tablespoon unsalted pumpkinseed kernels
2 tablespoons pine nuts
How to Make It
Combine the first 8 ingredients in a medium bowl.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pine nuts to pan; cook for 3 minutes or until lightly browned, shaking pan frequently. Add pine nuts to salad; toss gently to combine. Serve immediately.