Place the cashews in a dry skillet over medium heat. Toast, shaking occasionally, for about 3-4 minutes until they turn golden and fragrant. Transfer to a plate to cool.
While the cashews cool, whisk together the olive oil, honey, lemon juice, and a pinch of salt in a small bowl until well combined. This dressing should be glossy and slightly thick.
Core the apples and slice them into small, thin chunks. Toss the apple slices with a little lemon juice to keep their color and crispness.
Once cooled, roughly chop the toasted cashews into smaller pieces and add them to a large mixing bowl with the prepared apple slices.
Pour the dressing over the apple and cashew mixture. Gently toss everything together until the nuts and apples are evenly coated but remain crisp.
Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld and ensure the apples stay crisp.
Give the salad a gentle toss before serving. Transfer to a serving bowl, garnish with extra cashew pieces if desired, and enjoy immediately for maximum crunch.