Toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Transfer to a plate to cool before chopping.

Dice the crisp apples into bite-sized pieces and halve the red grapes. Toss them with lemon juice in a large mixing bowl to prevent browning.

Whisk together honey, ground cinnamon, and sea salt in a small bowl until combined. Enjoy the aroma before proceeding.

Drizzle dressing over the fruit mixture in the large bowl and add the toasted nuts. Gently toss to combine.

Serve immediately, garnished with a sprinkle of cinnamon and whole pecans, or refrigerate for up to 2 hours without nuts.