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