Introduction

This Cinnamon Apple Grape Salad is a fresh and flavorful combination of sweet and crunchy textures. Tossed with a warm cinnamon-honey dressing and toasted nuts, it makes a delightful snack or side dish that’s quick to prepare.

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 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

Use a mix of green and red apples for more color and a balance of tart and sweet flavors.
Swap pecans or walnuts with toasted almonds or pistachios for a different nutty crunch.
For a creamy variation, add a dollop of Greek yogurt or cream cheese on the side.
If grapes are not in season, substitute with sliced pears or berries.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh to maintain the fruit’s crispness. If refrigerated, give it a gentle toss before serving and add nuts just before serving to keep them crunchy.

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 dried fruit instead of fresh grapes?

Fresh grapes provide juiciness and texture that dried fruit lacks, but you can substitute with raisins or dried cranberries for a different taste experience, keeping in mind the salad will be sweeter and less crisp.

How can I prevent the apples from browning?

Tossing the diced apples with fresh lemon juice immediately after cutting helps prevent browning by slowing oxidation, keeping the salad looking fresh and vibrant.