Toast the nuts in a dry skillet over medium heat for about 3-5 minutes until fragrant and lightly browned. Remove from heat and let cool, then chop.

Wash and dice the apples into bite-sized chunks and slice the grapes in half. Toss both fruits in a large mixing bowl with the lemon juice.

In a small bowl, whisk together honey, ground cinnamon, and a pinch of sea salt until combined.

Pour the dressing over the fruit mixture, add the toasted nuts, and toss gently until coated.

Serve immediately for a crisp texture or chill for up to 2 hours if preferred. Garnish with a sprinkle of cinnamon and whole pecans.