Toast the pecans or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly browned. Remove from heat, let cool, and chop roughly.

Wash and dice apples into bite-sized chunks. Cut grapes in half lengthwise. Place both fruits in a large bowl and toss with lemon juice to prevent browning.

In a small bowl, whisk together honey, ground cinnamon, lemon juice, and a pinch of sea salt. Warm the honey slightly if too thick.

Pour the dressing over the fruit mixture. Add the toasted nuts and gently toss until evenly coated.

Serve immediately or chill for up to 2 hours. Garnish with extra nuts and a sprinkle of cinnamon if desired.