Introduction

This Cinnamon Apple Grape Salad is a refreshing and healthy blend of sweet, crunchy, and nutty flavors. Perfect for a light snack or a festive side dish, it combines fresh fruit with a warm cinnamon-honey dressing and toasted nuts for extra texture and taste.

A close-up view of a fruit and nut mix in a white bowl, showing three main layers: the top layer has deep red grapes covered with a light sprinkle of cinnamon, the middle layer features yellow and green apple chunks coated with cinnamon, and the bottom layer contains brown pecan halves mixed with small pieces of walnuts, all slightly shiny with a light glaze. The white bowl contrasts with the colorful fruits and nuts, and the background is a white marbled texture. 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 extra creaminess, add a dollop of Greek yogurt when serving.
Switch up the nuts with almonds or hazelnuts for a different crunch.
Add a handful of dried cranberries or raisins for added sweetness and chew.
Use a mix of apple varieties for more complex flavors and colors.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, add the nuts just before serving if storing for longer. The salad is best enjoyed chilled or at room temperature. Avoid storing with dressing mixed in for more than a day to prevent sogginess.

How to Serve

The image shows a close-up of a fruit and nut mix in a white bowl, placed on a white marbled surface. The dish has three main layers with a rich mix on top: shiny, deep red grapes scattered evenly, light yellow apple chunks with a slightly rough texture coated in specks of brown spice, and whole pecan nuts with their distinct ridged, dark brown shells. Some small pieces of walnut are also visible sprinkled throughout, adding texture and variation. The colors and textures mix closely, creating a fresh and healthy look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grapes or apples for this salad?

It’s best to use fresh grapes and apples for a crisp texture. Frozen fruit tends to become mushy when thawed, affecting the salad’s overall freshness.

Can I prepare this salad in advance?

You can prepare the fruit and dressing separately and combine them just before serving to keep the fruit from browning and maintain a crisp texture.