Introduction

This Cinnamon Apple Grape Salad is a refreshing and flavorful mix of crisp apples, juicy grapes, and crunchy toasted nuts, all brought together with a sweet cinnamon-honey dressing. It’s a perfect side dish or light snack that combines natural sweetness with a hint of spice.

The image shows a close-up of a fruit and nut mix in a white bowl, placed on a white marbled surface. The mixture has three main layers: shiny red grapes that are round and smooth, pale yellow apple chunks with soft green hints, and rich brown pecan halves with a crunchy texture. Some walnut pieces with a lighter brown color and irregular shapes are scattered throughout. The fruits and nuts are dusted with a light layer of brown spice, creating a warm and inviting look. 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 for extra nutrition and color. Cut the grapes in half lengthwise. Place both fruits in a large mixing bowl and toss with the 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 in the microwave 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 together until the fruit is evenly coated with dressing and the nuts are well distributed.
Step 5: Serve immediately for the crispest texture, or refrigerate for up to 2 hours before serving if you prefer it chilled. Garnish with an extra sprinkle of cinnamon and a few whole pecans on top if desired.

Tips & Variations

Use a mix of apple varieties for a balance of sweet and tart flavors.
Try adding a handful of dried cranberries or raisins for extra sweetness and texture.
Swap honey for maple syrup if you want a different type of natural sweetness.
For a vegan option, ensure your honey substitute works well with your taste preference.

Storage

Store the salad covered in an airtight container in the refrigerator for up to 2 days. The fruit may soften over time, so it’s best enjoyed fresh or within a day. Stir gently before serving and add extra nuts if desired. Avoid storing with the dressing mixed in if you prefer the fruit to stay firm longer; instead, keep the dressing separate and toss before serving.

How to Serve

The image shows a close-up of a fruit and nut salad in a white bowl placed on a white marbled surface. The salad is made of red grapes with a shiny, smooth texture, chunks of apple with light yellow-green skin, and whole pecans with a rich brown color and textured surface. The ingredients are mixed together and sprinkled evenly with cinnamon powder, which adds a speckled warm brown color on top. The composition is dense, showing many pieces tightly packed, highlighting the contrast of the fresh fruit and crunchy nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans or walnuts?

Yes, almonds, cashews, or even pistachios work well toasted and chopped, offering different flavors and textures to the salad.

Will this salad brown quickly due to the apples?

The lemon juice tossed with the fruit helps prevent browning, but it’s best served soon after preparation or kept chilled in the refrigerator to maintain freshness and color.