Description
This Autumn Harvest Honeycrisp Apple and Feta Salad combines crisp Honeycrisp apples, creamy feta cheese, and crunchy toasted pecans with a tangy apple cider vinaigrette. It’s perfect for celebrating fall flavors with a mix of sweet, tangy, and crunchy elements, making it a refreshing and flavorful side dish or light meal.
Ingredients
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1 large Honeycrisp apple, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup pecans, toasted (or walnuts)
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds (optional)
- 1/4 red onion, thinly sliced
- 2 tablespoons pumpkin seeds (optional)
- 1 tablespoon fresh thyme leaves (optional)
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
1. In a large salad bowl, combine the mixed greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries.
2. Sprinkle the crumbled feta, toasted pecans, and pumpkin seeds (if using) over the salad.
3. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to combine. Ensure that everything is evenly coated without making the salad soggy.
5. Top the salad with pomegranate seeds and fresh thyme leaves for an extra burst of flavor, if desired.
6. Serve immediately as a refreshing side dish or light main meal.
Notes
Cheese Alternatives: You can substitute feta with goat cheese or blue cheese for different flavor profiles.
Nuts: Walnuts or almonds can replace pecans if preferred.
Fruit: Adding slices of pear or orange can enhance the fall flavors.
Greens: Kale or romaine can be used if you prefer a different base.
Best served fresh to maintain the crisp texture of the apples and greens.