Introduction

This Cinnamon Apple Grape Salad is a refreshing and lightly spiced fruit dish perfect for any season. Combining crisp apples, juicy grapes, and toasted nuts with a warm cinnamon-honey dressing, it’s a delightful mix of flavors and textures that’s both simple and satisfying.

The image shows a close-up of a fruit and nut mix in a white bowl on a white marbled surface. The mix has layers of shiny, dark red grapes and light green apple pieces, both cut into small chunks. Scattered among the fruit are rich brown pecans and lighter colored walnut pieces, all coated with a light dusting of brown spice powder that adds texture and color contrast. The fruits have a fresh and juicy look, while the nuts add a crunchy feel with their rough surfaces. The bowl is filled to the top, giving a sense of abundance and variety. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium apples, diced
2 cups red grapes, halved
1 cup pecans or walnuts, toasted and chopped
3 tablespoons honey
1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
Pinch of sea salt

Instructions

Step 1: Toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool, then roughly chop into bite-sized pieces.
Step 2: Wash and dice the apples into bite-sized chunks, leaving the skin on. Cut the grapes in half lengthwise. Place both fruits in a large mixing bowl and toss with lemon juice to prevent browning.
Step 3: In a small bowl, whisk together the honey, ground cinnamon, and a pinch of sea salt until well combined. If the honey is too thick, warm it slightly for 10-15 seconds to make it easier to drizzle.
Step 4: Pour the cinnamon-honey dressing over the fruit mixture and add the toasted, chopped nuts. Gently toss everything until the fruit is evenly coated and nuts are distributed.
Step 5: Serve immediately for the best crispness, or refrigerate for up to 2 hours before serving if you prefer it chilled. Optionally, garnish with a sprinkle of cinnamon and a few whole pecans on top.

Tips & Variations

Use crisp apple varieties like Honeycrisp, Granny Smith, or Fuji to maintain texture and reduce browning.
The lemon juice adds brightness and prevents fruit from browning, balancing the sweetness of the honey and grapes.
Toast your own nuts for superior flavor and crunch, but watch carefully to avoid burning.
Substitute maple syrup or agave nectar for honey for a different sweetness or a vegan option.
Adjust the amount of cinnamon and honey to suit your taste preferences.

Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. Note that the apples may soften slightly over time. For best texture, serve chilled but consume within a day. Gently toss before serving again if the dressing settles.

How to Serve

Close-up view of a fruit and nut mix showing three layers: scattered whole red grapes with smooth, shiny surfaces in deep purple color; small chunks of apple with pale yellow flesh and a hint of green skin; and mixed nuts including brown pecan halves and beige walnut pieces with a rough texture. The fruit and nuts seem coated lightly in a powdery brown spice, giving a speckled look on many pieces. All the ingredients fill a white bowl that rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fruit in this salad?

Yes, you can experiment by adding pears, berries, or sliced citrus fruits, but keep in mind the texture and how they mix with the cinnamon-honey dressing.

Is it better to use pecans or walnuts?

Both work well; pecans offer a sweeter, buttery flavor, while walnuts are earthier. Toast either type to enhance flavor and crunch.