Introduction

This Cinnamon Apple Grape Salad is a fresh and flavorful mix of crisp apples, juicy grapes, and toasted nuts, all tossed in a sweet cinnamon-honey dressing. It’s a perfect dish for a light snack, a side salad, or a healthy dessert that everyone will love.

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 they are 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, keeping the skin on for extra nutrition and color. Cut the grapes in half lengthwise. Place the apples and grapes 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 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 all the fruit is evenly coated and 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. Optionally, garnish with an extra sprinkle of cinnamon and a few whole pecans on top.

Tips & Variations

Use a mix of apples like Granny Smith and Fuji for a balance of tartness and sweetness.
Swap pecans or walnuts for almonds or hazelnuts for a different nutty flavor.
Add a handful of raisins or dried cranberries for extra chewiness and sweetness.
For a vegan version, substitute honey with maple syrup or agave nectar.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to redistribute the dressing. Note that the fruit may release some juice over time, which can soften the texture a bit. It’s best enjoyed fresh or within the same day for optimal crispness.

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 different types of fruit instead of apples and grapes?

Yes, you can substitute or add other firm fruits like pears, mandarins, or berries to suit your taste. Just keep fruits that won’t brown quickly or toss them with lemon juice to maintain color.

How do I prevent the apples from browning?

Tossing the diced apples with fresh lemon juice immediately after cutting helps prevent browning by slowing oxidation. Serving the salad soon after preparation also keeps the apples looking fresh.