A crisp, sweet-tart fruit salad that smells like fall: diced apples and halved red grapes get a glossy cinnamon-honey dressing and a crunch of toasted pecans or walnuts. It’s fast to make, bright on the plate, and perfect for weeknight dinners, potlucks, or a simple holiday side.
If you’re putting together a seasonal buffet, this salad plays nicely alongside other festive dishes like a Caprese salad Christmas tree to round out the colors and textures.
Why you’ll love this dish
This recipe feels like autumn in a bowl — sweet, slightly tannic apples with juicy grapes, warmed by cinnamon and balanced with bright lemon. It’s:
- Quick: about 10–15 minutes active time.
- Low-effort: no baking, no special equipment.
- Crowd-friendly: kid-approved sweetness with a grown-up nutty crunch.
- Versatile: doubles as a light dessert, side dish, or brunch topping.
“I took this to a family brunch and it disappeared first—everyone loved the cinnamon-honey glaze and crunchy nuts.” — a reader review
Beyond flavor, the salad packs nutrients: apples and grapes provide fiber and vitamins, nuts add healthy fats and protein, and lemon juice keeps the fruit vibrant.
How this recipe comes together
You’ll toast nuts, chop fruit, whisk the dressing, and toss. Toasting the nuts first multiplies their aroma and prevents them from tasting raw. Lemon juice tossed with the fruit slows oxidation so the apples stay appetizing for serving. The dressing is just honey, cinnamon, and a pinch of salt — simple, but it coats the fruit and ties the components together.
High-level steps:
- Toast and roughly chop the pecans or walnuts.
- Dice apples and halve grapes; toss with lemon.
- Whisk honey, cinnamon, salt; drizzle over fruit.
- Add nuts and gently toss. Serve immediately or chill briefly.
What you’ll need
- 3 medium apples, washed and diced into bite-sized chunks (leave skins on for color and fiber). Favorite varieties: Gala, Honeycrisp, or Fuji.
- 2 cups red grapes, washed and halved (seedless preferred).
- 1 cup pecans or walnuts, toasted and chopped (see notes).
- 3 tablespoons honey (maple syrup works as a vegan swap).
- 1 teaspoon ground cinnamon.
- 2 tablespoons fresh lemon juice (about half a lemon).
- Pinch sea salt (adjust to taste).
Ingredient notes:
- Nuts: pecans are classic for sweet salads; walnuts give a slightly bitter edge. Toast for deeper flavor.
- Honey: warms and thins if needed for easier drizzling.
- Lemon: crucial to stop browning and brighten the flavor.
Step-by-step instructions
- Toast the nuts: Heat a dry skillet over medium. Add pecans or walnuts and stir frequently for 3–5 minutes until fragrant and lightly browned. Watch closely — nuts burn fast. Remove from heat and cool, then roughly chop into bite-sized pieces.
- Prepare the fruit: Wash apples and grapes. Dice the apples into bite-sized chunks, leaving the skin on. Halve the grapes lengthwise.
- Toss with lemon: Place apples and grapes in a large bowl. Add the 2 tablespoons of lemon juice and toss to coat evenly. This prevents browning and adds brightness.
- Make the dressing: In a small bowl, whisk together honey, ground cinnamon, and a pinch of sea salt. If the honey is too viscous, warm it for 10–15 seconds in the microwave to loosen.
- Combine: Pour the cinnamon-honey dressing over the fruit. Add the toasted, chopped nuts. Gently toss until everything is evenly coated.
- Serve: For the best texture, serve immediately. If you prefer chilled, refrigerate up to 2 hours before serving.
Safety tip: keep the salad refrigerated if not serving right away, and do not leave it at room temperature for more than two hours.
How to plate and pair
Serve in a shallow bowl so the dressing lightly coats every piece. Presentation ideas:
- Scatter a few whole pecans on top and dust with a pinch of cinnamon for a finished look.
- Spoon over a mound of plain or vanilla Greek yogurt for a protein-rich breakfast or dessert.
- Use as a topping for pancakes and waffles to bring a fresh contrast to warm batter.
Pairing suggestions:
- Soft cheeses like ricotta or mascarpone for a brunch spread.
- Roast turkey or pork on a holiday plate — the fruit’s acidity cuts through richness.
- Sparkling water or a crisp white wine for adult gatherings.
Storage and reheating tips
- Refrigerator: Store leftover salad in an airtight container for up to 24–48 hours. Note: apples will continue to soften and may brown slightly despite the lemon.
- Freezing: Not recommended — fruit texture becomes mushy after thawing.
- Make-ahead: You can toast and chop the nuts up to 3 days ahead and keep them in a sealed jar. Mix fruit and dressing no more than 2 hours before serving for best texture.
- Food safety: Keep refrigerated when not serving. Discard if left out longer than 2 hours.
Helpful cooking tips
- Choose firm apples (Honeycrisp or Fuji) to hold their shape. Softer apples get mushy quickly.
- Toast nuts in a dry skillet over medium heat, shaking or stirring constantly. They’ll go from fragrant to burnt in seconds — remove as soon as they smell nutty and show a light golden color.
- Warm the honey slightly to help it emulsify with cinnamon; cold honey can clump.
- Add the nuts last to preserve the crunch, and fold gently to avoid crushing fruit.
- If serving later, reserve half the nuts and add them just before serving to keep maximum crunch.
Creative twists
- Swap fruits: Replace half the apples with diced pears or add sliced strawberries in season.
- Yogurt bowl: Stir the salad into Greek yogurt and top with granola for a breakfast parfait.
- Spice it up: Add a pinch of ground ginger or nutmeg to the dressing for extra warmth.
- Vegan option: Use maple syrup instead of honey.
- Savory flip: Add finely chopped celery and a tablespoon of mayonnaise for a Waldorf-like version.
For a fall brunch pairing, try serving the salad alongside warm cinnamon swirl pancakes for a sweet weekend breakfast—the textures and cinnamon notes will echo each other beautifully.
Common questions
Q: How long will this salad stay fresh?
A: Best eaten within 24 hours for crisp texture; refrigeration slows browning. After 48 hours the apple pieces will be noticeably softer and less visually appealing.
Q: Can I use other nuts or leave them out?
A: Yes. Almonds, hazelnuts, or even sunflower seeds (for nut-free crunch) work well. Leave them out for a nut-free salad or substitute toasted seeds.
Q: Can I make this ahead of time for a party?
A: Prep the nuts and dressing in advance. Mix fruit with lemon juice then store separately from the dressing and nuts in the fridge; combine within 1–2 hours of serving for the best texture.
Q: Is this recipe safe for kids?
A: The ingredients are kid-friendly, but chop nuts finely for small children to reduce choking risk. For toddlers, consider leaving out whole nuts and using finely ground or seed alternatives.
Q: What’s a good substitute for honey?
A: Pure maple syrup or agave syrup are excellent vegan alternatives and provide comparable sweetness.
Cinnamon-Honey Fruit Salad
Ingredients
Fruits
- 3 medium apples, washed and diced Favorite varieties: Gala, Honeycrisp, or Fuji.
- 2 cups red grapes, washed and halved Seedless preferred.
- 2 tablespoons fresh lemon juice About half a lemon; crucial to stop browning.
Nuts
- 1 cup pecans or walnuts, toasted and chopped Toast for deeper flavor.
Dressing
- 3 tablespoons honey Maple syrup works as a vegan swap.
- 1 teaspoon ground cinnamon Warming honey can help thin it for easier drizzling.
- a pinch none sea salt Adjust to taste.
Instructions
Toast the Nuts
- Heat a dry skillet over medium. Add pecans or walnuts and stir frequently for 3–5 minutes until fragrant and lightly browned. Watch closely — nuts burn fast. Remove from heat and cool, then roughly chop into bite-sized pieces.
Prepare the Fruit
- Wash apples and grapes. Dice the apples into bite-sized chunks, leaving the skin on. Halve the grapes lengthwise.
Toss with Lemon
- Place apples and grapes in a large bowl. Add the 2 tablespoons of lemon juice and toss to coat evenly. This prevents browning and adds brightness.
Make the Dressing
- In a small bowl, whisk together honey, ground cinnamon, and a pinch of sea salt. If the honey is too viscous, warm it for 10–15 seconds in the microwave to loosen.
Combine
- Pour the cinnamon-honey dressing over the fruit. Add the toasted, chopped nuts. Gently toss until everything is evenly coated.
Serve
- For the best texture, serve immediately. If you prefer chilled, refrigerate up to 2 hours before serving.