Description
A crisp and colorful Honeycrisp Apple & Feta Fall Salad with creamy feta, crunchy toasted nuts, tart cranberries or pomegranate, and a tangy-sweet honey mustard vinaigrette.
Ingredients
Mixed greens (4 cups) – arugula, spinach, spring mix, or romaine
Honeycrisp apples (2), thinly sliced
Feta cheese (1/2 cup), crumbled
Toasted walnuts or pecans (1/3 cup)
Dried cranberries or pomegranate seeds (1/4 cup)
Red onion (1/4 cup), thinly sliced (optional)
Honey Mustard Vinaigrette:
Olive oil (3 tbsp)
Apple cider vinegar (1 tbsp)
Honey (1 tbsp)
Dijon mustard (1 tsp)
Salt & black pepper, to taste
Instructions
1. In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Whisk or shake until creamy and emulsified.
2. Add 4 cups of mixed greens to a large salad bowl as the base.
3. Thinly slice 2 Honeycrisp apples. Optional: soak in lemon water to prevent browning if prepping ahead.
4. Top the greens with apple slices, 1/2 cup crumbled feta, 1/3 cup toasted nuts, and 1/4 cup dried cranberries or pomegranate seeds. Add red onion if using.
5. Drizzle the honey mustard vinaigrette over the salad. Start light, toss gently, then taste and add more if needed.
6. Toss with tongs or two large spoons until ingredients are evenly coated but not soggy.
7. Transfer to a serving bowl or plate. Serve immediately as a side or top with protein for a main dish.
Notes
Soaking apple slices in lemon water keeps them fresh if making ahead.
Swap feta for goat cheese or leave out for a dairy-free version.
Use pumpkin or sunflower seeds for a nut-free alternative.
Pairs well with roasted chicken, salmon, or soup for a complete fall meal.
Leftover dressing keeps in the fridge for up to 5 days—just shake before using.