Cinnamon Apple Grape Salad
This refreshing salad combines sweet apples, juicy grapes, and crunchy nuts, dressed with honey and cinnamon for a satisfying snack or side dish.
Ingredients
Fruit Ingredients
- 3 medium apples, diced Use sweet varieties of apples.
- 2 cups red grapes, halved Any type of grapes can be used.
Nut Ingredients
- 1 cup pecans or walnuts, toasted and chopped Choose your preferred nut or omit entirely for nut-free.
Dressing Ingredients
- 3 tablespoons honey Can substitute maple syrup for a different flavor.
- 1 teaspoon ground cinnamon Adjust to taste.
- 2 tablespoons fresh lemon juice Helps prevent apple browning.
- 1 pinch sea salt Enhances overall flavors.
Instructions
Preparation
- 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.
- 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.
Mixing
- 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.
- 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.
Serving
- 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.
Notes
This salad can be made ahead by prepping the fruits the night before. Combine with the dressing the day of serving. It keeps well in the fridge for 2-3 days.