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Cinnamon spiced apple and red grape salad with toasted pecans and honey drizzle

Cinnamon-Spiced Apple and Red Grape Salad with Toasted Pecans

Crisp apples and red grapes are tossed with honey, lemon, cinnamon, and vanilla, then finished with toasted pecans for an easy breakfast side or holiday fruit salad.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Apple and Red Grape Salad
  • 3 medium crisp apples cored and cut into 3/4-inch cubes
  • 2 cups seedless red grapes halved
  • 1/2 cup pecans roughly chopped
  • 2 tablespoons honey plus more for serving if desired
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • 1/2 teaspoon finely grated orange zest optional

Equipment

  • Large mixing bowl
  • Small skillet for toasting pecans
  • Small whisk

Method
 

  1. Add the chopped pecans to a dry skillet over medium-low heat. Cook for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate and cool completely.
  2. In a small bowl, whisk the honey, lemon juice, cinnamon, vanilla, salt, and optional orange zest until smooth.
    Chopped apples red grapes toasted pecans and honey cinnamon dressing prepared for fruit salad
  3. Place the chopped apples in a large bowl and immediately toss with half of the dressing to coat the cut surfaces.
  4. Add the halved grapes and remaining dressing. Fold gently until the fruit is evenly coated.
  5. Fold in most of the cooled pecans immediately before serving. Transfer to a shallow bowl and top with the remaining pecans, a light honey drizzle, and mint if desired.
    Apple and red grape salad with toasted pecans served on a fall holiday table

Notes

  • For the crispest texture, keep the toasted pecans separate until serving.
  • Prepare the dressed fruit up to 4 hours ahead and refrigerate in a covered container.
  • Refrigerate leftovers and enjoy within 2 days.
  • For a nut-free salad, replace pecans with toasted pumpkin seeds and check labels for allergy needs.