Turmeric Free Grape and Apple Salad with Honey-Ginger Dressing
Sweet, crisp, and refreshingly bright, this fruit salad brings together red and green grapes with thinly sliced apples for a bowl that looks as good as it tastes. The honey-ginger dressing is the real star — just a whisk of honey, fresh lemon juice, grated ginger, and Ceylon cinnamon creates something floral and warming without any of the earthy yellow spice that so many dressings and spice blends sneak in. For anyone navigating a sensitivity to that particular ingredient, it can show up in unexpected places, from store-bought dressings to pre-mixed spice jars, so making this from scratch gives you full control. Ceylon cinnamon adds a delicate, almost sweet warmth that complements the fruit beautifully without any substitution feeling like a compromise. Fresh mint scattered over the top lifts the whole dish with a cool, herby finish that makes it feel a little special. It works as a light dessert, a brunch side, or even a palate-cleanser between courses — and since it holds well in the fridge for up to an hour, it's easy to prep ahead without losing any of its freshness.
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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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