Introduction

Cinnamon Apple Grape Salad is a refreshing and lightly sweetened fruit salad perfect for any season. Combining crisp apples, juicy grapes, toasted nuts, and a warm cinnamon-honey dressing, this dish offers 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 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 both fruits in a large mixing bowl and toss with fresh 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 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 and the nuts are well distributed.
Step 5: Serve immediately for the freshest crunch, or refrigerate for up to 2 hours if you prefer the salad chilled. Optionally, garnish with an extra sprinkle of cinnamon and a few whole pecans for presentation.

Tips & Variations

Use a mix of apples like Fuji, Gala, or Granny Smith for varied texture and flavor.
Swap pecans or walnuts for almonds or cashews if preferred.
Add a handful of raisins or dried cranberries for a chewy contrast.
For a creamier version, mix in a dollop of Greek yogurt before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. To maintain the best texture, add the nuts just before serving if storing longer. Reheat is not recommended; serve chilled or at room temperature for the best flavor.

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 green grapes instead of red grapes?

Yes, green grapes work well and will provide a slightly different flavor but keep the salad fresh and juicy.

Will the apples brown if I prepare the salad in advance?

The lemon juice helps prevent the apples from browning, so tossing them well before combining the salad keeps the fruit looking fresh for a few hours.