Crisp apples, sweet red grapes, and toasted nuts get a warm cinnamon-honey drizzle in this quick fall fruit salad that looks like autumn in a bowl. It’s bright, simple to pull together, and a reliable side for potlucks, weekday lunches, or a light dessert. If you enjoy salads with a balance of sweet and savory, you might also like a heartier option like grilled chicken salad as a main — this fruit salad pairs beautifully alongside it.
Why you’ll love this dish
This Fall Fruit Salad with Cinnamon-Honey Dressing is the kind of recipe that feels seasonal without being fussy. It celebrates peak-fall produce—apples and grapes—while the cinnamon-honey dressing gives comfort-house spice notes that aren’t overpowering. It’s fast, family-friendly, and holds up well for a short make-ahead window.
“Bright, crunchy, and just sweet enough — this was the first thing gone at our Thanksgiving table.” — A simple review worth repeating
Reasons to choose this recipe:
- Ready in about 10–15 minutes with minimal cooking (just to toast nuts).
- Scales easily for a weeknight family dinner or holiday spread.
- Allergy- and diet-friendly with simple swaps (maple syrup for vegan, seeds for nut-free).
The cooking process explained
You won’t find long boiling times here. The technique is straightforward:
- Toast nuts in a dry skillet for maximum flavor.
- Dice apples and halve grapes to uniform bite-sized pieces so every forkful is balanced.
- Toss the fruit with lemon to slow browning and lift acidity.
- Whisk a warm honey-cinnamon dressing, then combine and serve chilled or immediately.
This short overview helps you anticipate timing and tools: a skillet, sharp knife, bowl, and small whisk or fork.
What you’ll need
- 3 medium apples, washed and diced (choose firm varieties like Honeycrisp, Fuji, or Gala)
- 2 cups red grapes, washed and halved (seedless preferred)
- 1 cup pecans or walnuts, toasted and chopped (or sunflower seeds for nut-free)
- 3 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- A pinch of sea salt
Notes and substitutions inline:
- Swap pears for apples for a softer texture, or add 1/2 cup pomegranate seeds for color.
- Use maple syrup to make the salad completely vegan.
- If nut allergies are a concern, substitute toasted pumpkin or sunflower seeds.
Step-by-step instructions
- Toast the nuts: Heat a dry skillet over medium. Add pecans or walnuts and stir constantly for 3–5 minutes, until fragrant and lightly browned. Transfer to a plate to cool, then chop roughly. Watch closely to prevent burning.
- Prepare the fruit: Wash apples and grapes. Core and dice apples into 1/2-inch pieces; halve grapes.
- Toss with lemon: In a large bowl, combine the apples and grapes. Drizzle with the lemon juice and toss to coat (this slows browning and brightens flavor).
- Make the dressing: In a small bowl, whisk together honey (or maple syrup), cinnamon, and a pinch of sea salt. If the honey is thick, warm it for a few seconds in the microwave or gently in a small saucepan so it mixes easily.
- Combine: Pour the dressing over the fruit, add the chopped toasted nuts, and toss until everything is well-coated.
- Serve: Eat immediately for the freshest crunch, or chill for up to 2 hours so flavors meld.
How to plate and pair
Serve this salad in a shallow bowl or on a pretty platter so the colors show. Sprinkle a few whole toasted nuts or a few pomegranate arils on top for garnish. It’s excellent:
- As a light side at brunch or lunch.
- Alongside roasted meats or a simple sandwich.
- Paired with a comforting main like succulent slow cooker chicken breasts for a weekend dinner where you want something bright to balance richness.
Storage and reheating tips
- Refrigerate in an airtight container for up to 24–48 hours. Apples will continue to soften and can brown slightly even with lemon juice—best eaten the same day or the next.
- Do not freeze; the fruit and nuts will lose texture once thawed.
- If storing, keep nuts separate and add just before serving to preserve crunch.
- No reheating required — serve cold or at room temperature.
Helpful cooking tips
- Pick firm apples: They keep their shape and provide crunch. Softer apples become mealy.
- Uniform cuts: Dice apples into even pieces so every bite is balanced.
- Toast nuts carefully: Use medium heat; tossing frequently prevents burning and deepens flavor.
- Warm the honey: Makes whisking smoother and blends the cinnamon evenly.
- Make it nut-free: Swap in toasted seeds (pumpkin or sunflower) for similar texture.
- Adjust sweetness: Taste the dressing before adding — apples vary in sweetness.
Creative twists
- Add textures: Stir in 1/2 cup Greek yogurt or a dollop of mascarpone for a creamy version.
- Spiced variant: Add 1/4 teaspoon ground nutmeg or a pinch of cloves to the dressing for extra warmth.
- Fruit swaps: Mix in diced pear, persimmons, or dried cranberries for seasonal variety.
- Protein boost: Fold in roasted chicken or serve alongside grilled or slow-cooked chicken for a fuller meal.
- Breakfast bowl: Top with granola and a drizzle of extra honey for a morning parfait.
Common questions
Q: How long does this salad keep?
A: Stored airtight in the fridge, it’s best within 24 hours and acceptable up to 48 hours. Expect some softening and slight browning over time.
Q: Can I make this ahead?
A: Yes — but for best texture, toast the nuts and keep them separate. Toss fruit with lemon and dressing just before serving if possible, especially for gatherings.
Q: Is maple syrup an okay substitute for honey?
A: Absolutely. Maple syrup is a perfect vegan swap and pairs nicely with cinnamon and nuts.
Q: Can I use frozen grapes or apples?
A: Don’t use frozen fruit; thawing makes them mushy and watery. Fresh is essential for crunch.
Q: Any nut-free suggestions?
A: Replace nuts with toasted pumpkin or sunflower seeds, or add crunchy granola just before serving.
If you want more savory salads or make-ahead options to build a full menu, check other mains and salads for pairing ideas throughout the site.
Print
Fall Fruit Salad with Cinnamon-Honey Dressing
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegan, Gluten-Free
Description
A quick and vibrant fall fruit salad featuring apples and grapes drizzled with a warm cinnamon-honey dressing.
Ingredients
- 3 medium apples, washed and diced
- 2 cups seedless red grapes, washed and halved
- 1 cup pecans or walnuts, toasted and chopped
- 3 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- A pinch of sea salt
Instructions
- Toast the nuts: Heat a dry skillet over medium. Add pecans or walnuts and stir constantly for 3–5 minutes, until fragrant and lightly browned. Transfer to a plate to cool, then chop roughly.
- Prepare the fruit: Wash apples and grapes. Core and dice apples into 1/2-inch pieces; halve grapes.
- Toss with lemon: In a large bowl, combine the apples and grapes. Drizzle with the lemon juice and toss to coat.
- Make the dressing: In a small bowl, whisk together honey (or maple syrup), cinnamon, and a pinch of sea salt. Warm the honey if necessary to mix easily.
- Combine: Pour the dressing over the fruit, add the chopped toasted nuts, and toss until everything is well-coated.
- Serve: Eat immediately or chill for up to 2 hours for flavors to meld.
Notes
For a nut-free option, substitute with toasted pumpkin or sunflower seeds. Best eaten within 24–48 hours.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook, Toasting
- Cuisine: American