Introduction

This Cinnamon Apple Grape Salad is a refreshing, sweet, and crunchy treat perfect for any occasion. Combining crisp apples, juicy grapes, and toasted nuts with a warm cinnamon-honey dressing creates a delightful burst of flavors in every bite.

A clear glass bowl sits on a white marbled texture, filled with layers of chopped fruit and nuts arranged separately. At the top right, there are light green apple pieces with a smooth texture, next to a pile of dried, dark red cranberries slightly wrinkled. Below these, bright red and white apple chunks add color contrast. On the left side, small glossy red grapes are cut in half, and below them are whole green grapes with shiny skin. In the middle, a pile of light brown walnut pieces with rough textures completes the mix. In the top left corner on the white marbled texture, a small clear glass bowl contains creamy white dressing. A red apple lies at the top right corner, partially outside the frame, and the bottom right corner shows a green and white striped cloth. 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, 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 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 until the fruit is evenly coated and the nuts are well distributed.
Step 5: Serve immediately for the crispiest 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 for a beautiful presentation.

Tips & Variations

Substitute walnuts or pecans with almonds or pistachios for a different nutty flavor.
Add a handful of dried cranberries or raisins for extra sweetness and texture.
To keep apples from browning longer, toss them with lemon juice right after dicing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the fruit to soften over time, so it’s best enjoyed fresh or within a day. If refrigerated, gently toss the salad again before serving and add extra nuts if desired for crunch.

How to Serve

This image shows a wooden bowl filled with a colorful mix of chopped red apples, green grapes, red grapes, pecan nuts, and pieces of walnuts. The fruits and nuts create a vibrant and fresh look with red, green, and brown colors all mixed evenly. The textures vary with the smooth skins of the grapes and apples, and the rough, crunchy nut pieces scattered throughout. The bowl sits on a white marbled surface, enhancing the natural colors of the fruit salad. 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 apples for this salad?

Yes, crisp and slightly tart apples like Granny Smith or Honeycrisp work well because they hold their texture and add a nice balance to the sweetness of the grapes and honey.

Is it possible to prepare this salad in advance?

You can prepare it a few hours ahead and refrigerate, but to maintain maximum freshness and crunch, it’s best to add the nuts just before serving.