Best Cinnamon Apple Grape Salad
A crisp, sweet-tart apple and red grape salad tossed with toasted pecans and finished with a simple honey-cinnamon drizzle—fresh, crunchy, and totally snackable.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
3 medium apples (Granny Smith or Fuji for tart-sweet balance), diced
2 cups red grapes, halved (seedless for easy eating)
1 cup pecans or walnuts, toasted and chopped
3 tablespoons honey (raw for best flavor)
1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
Pinch of sea salt
Instructions
1. Toast pecans or walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often until fragrant. Cool and chop.
2. Dice apples into bite-sized chunks (skin on). Halve grapes. Toss fruit with lemon juice in a large bowl to prevent browning.
3. Whisk honey, cinnamon, and sea salt in a small bowl (warm honey 10 seconds if thick).
4. Pour dressing over fruit, add toasted nuts, and gently toss until evenly coated.
5. Serve right away or chill up to 2 hours. Garnish with an extra sprinkle of cinnamon if desired.
Notes
For best crunch, add nuts right before serving if making ahead.
Swap walnuts for pecans, or add a handful of pomegranate arils for extra color.
Leftovers keep covered in the fridge for up to 1–2 days (apples soften over time).
Find it online: https://www.musttryrecipe.com/cinnamon-apple-grape-salad/