Toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool, then roughly chop them into bite-sized pieces.

Wash and dice the apples into bite-sized chunks, leaving the skin on for extra nutrition and color. Cut the grapes in half lengthwise. Place both fruits in a large mixing bowl and toss with lemon juice to prevent browning.

In a small bowl, whisk together the honey, ground cinnamon, and a pinch of sea salt until well combined. If the honey is too thick, you can warm it slightly in the microwave for 10-15 seconds to make it easier to drizzle.

Pour the cinnamon-honey dressing over the fruit mixture and add the toasted, chopped nuts. Gently toss everything together until the fruit is evenly coated with the dressing and the nuts are distributed throughout.

Serve immediately for the crispest texture, or refrigerate for up to 2 hours before serving if you prefer it chilled. Garnish with an extra sprinkle of cinnamon and a few whole pecans on top for presentation if desired.