Toast the nuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant and golden. Transfer to a plate and chop coarsely.

Rinse and dice the apples into bite-sized chunks and halve the grapes. Toss apple chunks with lemon juice.

Whisk together honey, ground cinnamon, and a pinch of sea salt in a small bowl. Warm honey slightly for easier mixing if necessary.

In a large bowl, combine apples and grapes. Drizzle with dressing and add nuts. Gently toss until well coated.

Serve immediately for the freshest flavor, or refrigerate for up to 2 hours, adding nuts just before serving.