Introduction

This Cinnamon Apple Grape Salad is a fresh and vibrant dish perfect for a light snack or a healthy dessert. Combining crisp apples, juicy grapes, and toasted nuts with a sweet cinnamon-honey dressing creates a delightful balance of flavors and textures.

A close-up view of a mixed fruit and nut salad in a white bowl placed on a white marbled surface. The salad shows layers of deep red grapes with shiny skin, light yellow and green apple chunks with a smooth texture, and shiny, brown pecans scattered evenly throughout. The fruits and nuts are coated in a light layer of dark cinnamon or spice powder, giving a warm contrast to the colors. The texture looks fresh and slightly glossy from the coating. 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 them 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 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 the dressing and the nuts are distributed throughout.
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 for presentation if desired.

Tips & Variations

For a crunchier texture, substitute walnuts with toasted almonds or hazelnuts.
Use green apples for a tarter flavor that contrasts nicely with the sweet grapes.
Add a handful of dried cranberries or raisins for extra sweetness and chewiness.
Drizzle a little fresh orange juice instead of lemon juice for a different citrus note.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Note that the apples may brown slightly over time. It’s best to toss again gently before serving. Enjoy chilled or at room temperature.

How to Serve

A close-up view of a bowl filled with a fruit and nut mix, featuring deep red grapes, diced pale green and yellow apples, and glossy brown pecans. The pieces are coated lightly with a sprinkle of brown spices, adding a speckled texture on the fruit and nuts. The bowl is white, and it sits on a white marbled surface. The image captures the fresh and natural colors of the ingredients with a slightly shiny coating on some pieces. 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 nuts?

Yes, feel free to substitute pecans or walnuts with almonds, hazelnuts, or your favorite nut. Toasting brings out their flavor and adds crunch.

How do I prevent the apples from browning?

Tossing the diced apples with fresh lemon juice immediately after cutting helps prevent browning. Keeping the salad refrigerated also slows down oxidation.