Fruit Salad with Honey Walnuts

Line a baking sheet with parchment paper. Set aside.
Melt butter in a non stick skillet over medium heat.
Once melted, stir in honey, cinnamon and salt. Mix until well combined.
Stir in California walnuts. Cook for 5 minutes (it should start lightly simmering), stirring often, until the walnuts are well coated and the honey mixture has started to thicken.
Pour walnuts onto the lined baking sheet .
Be sure to quickly separate the walnuts using a spatula or spoon.
Let cool completely before storing them in an airtight container in the fridge or at room temperature. I prefer storing these in the fridge, then leaving them out at room temperature for a few minutes before serving.
Pro tip: if your nuts are really sticking together and not separating after they cool, place them into an airtight container in the fridge for a couple hours, then break them apart.

Place strawberries, blueberries, blackberries, apples, and grapes together in a large bowl.
Toss with orange juice and lemon zest.
Serve immediately. Let people scoop their own fruit salad into an individual bowl and top with honey walnuts.
See my notes in above post if you’re making this in advance.
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