Cinnamon-Honey Fruit Salad
A crisp and sweet-tart fruit salad featuring diced apples, halved red grapes, and a glossy cinnamon-honey dressing topped with toasted nuts for the perfect autumn side dish.
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.
Notes
For a fresh presentation, scatter some whole pecans on top and dust with cinnamon before serving. Store leftovers in an airtight container for up to 24-48 hours.