Black Pepper Free Grape and Apple Salad with Honey-Ginger Dressing
Sweet, juicy grapes and crisp apple slices come together in a bowl that feels as refreshing as it looks. The honey-ginger dressing is the real star here — a quick whisk of raw honey, fresh lemon juice, finely grated ginger, and warm Ceylon cinnamon creates something bright and aromatic without a single harsh note. For anyone navigating a sensitivity to black pepper, this kind of recipe is genuinely hard to find, since so many fruit salads and dressings sneak it in for "depth." Here, the ginger does all the warming work, and the Ceylon cinnamon adds a gentle spice that's softer and sweeter than its Cassia cousin. Fresh mint scattered over the top pulls everything together with a cool, herby finish that makes the whole bowl feel intentional rather than thrown together. It's an easy crowd-pleaser that works as a light dessert, a brunch side, or an afternoon snack you can prep ahead and pull from the fridge when the craving hits.
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Learn more →Ingredients
4 servings
- 2 cups red seedless grapes, halved
- 2 cups green seedless grapes, halved
- 2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- 2 tbsp fresh mint leaves, thinly sliced
For the dressing
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- ½ tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
Instructions
- 1
In a small bowl, whisk together the honey, lemon juice, grated ginger, and ground Ceylon cinnamon until the honey is fully dissolved and the dressing is smooth.
- 2
Add the halved red and green grapes and sliced apples to a large mixing bowl.
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