Toast the nuts by heating a dry skillet over medium heat and stirring continuously for 3-5 minutes until fragrant and lightly browned. Remove from heat to cool.

Prepare the fruit by rinsing the apples and grapes, dicing the apples, and halving the grapes. Toss apples in lemon juice to prevent browning.

Make the dressing by whisking together honey, ground cinnamon, and sea salt in a small bowl.

Combine the salad by pouring the dressing over the apple and grape mixture and adding the chopped nuts. Toss gently until everything is coated.

Serve immediately for the freshest flavors, or chill for up to 2 hours.