Cinnamon Apple Grape Salad (Print-Friendly Version)
Juicy apples, grapes, toasted nuts, and warm cinnamon meld for a fresh, satisfying salad bursting with flavor.
# Ingredients List:
→ Main Ingredients
01 -
3 medium apples, diced
02 -
2 cups red grapes, halved
→ Nuts
03 -
1 cup pecans or walnuts, toasted and chopped
→ Dressing
04 -
3 tablespoons honey
05 -
1 teaspoon ground cinnamon
06 -
2 tablespoons fresh lemon juice
07 -
Pinch of sea salt
# How to Make It:
01 -
Place pecans or walnuts in a dry skillet over medium heat and toast for 3-5 minutes, stirring often, until nuts are aromatic and lightly browned. Let cool, then chop into bite-sized pieces.
02 -
Wash apples thoroughly, dice them into bite-sized pieces, keeping the skin on. Slice grapes in half lengthwise. Place apples and grapes into a large mixing bowl. Add lemon juice and toss to coat evenly.
03 -
Whisk honey, ground cinnamon, and sea salt together in a small bowl until fully blended. Warm honey briefly if necessary to increase fluidity.
04 -
Pour the cinnamon-honey dressing over the fruit. Add the toasted, chopped nuts. Gently fold all components until evenly coated and distributed.
05 -
Serve immediately for optimal texture, or refrigerate for up to 2 hours before presenting chilled. Garnish with extra cinnamon and whole pecans if desired.
# Extra Tips:
01 -
Select crisp apple varieties such as Honeycrisp or Granny Smith for reliable texture and flavor retention.
02 -
Lemon juice counteracts browning in apples and enhances brightness in the dish.
03 -
Toast nuts just before use for maximum flavor; monitor carefully to avoid burning.
04 -
Though best fresh, this salad can be covered and refrigerated for up to 24 hours; slight softening of apples may occur.
05 -
For a vegan alternative, substitute honey with maple syrup or agave nectar to taste.