Autumn Harvest Honeycrisp Apple and Feta Salad
A vibrant fall salad featuring crisp Honeycrisp apples, tangy feta cheese, toasted pecans, and dried cranberries, all tossed with a homemade apple cider vinaigrette. Ready in 15 minutes!
Ingredients
- For the Salad:
- 6 cups mixed greens spinach, arugula, or spring mix
- 1 large Honeycrisp apple thinly sliced
- 1/2 cup feta cheese crumbled
- 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 extra virgin preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Toast the Pecans
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and slightly darker. Transfer to a plate to cool completely.
- Prepare the Salad Base
- In a large salad bowl, combine the mixed greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries.
- Add Toppings
- Sprinkle the crumbled feta cheese, cooled toasted pecans, and pumpkin seeds (if using) evenly over the salad.
- Make the Apple Cider Vinaigrette
- In a small bowl or mason jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
- Dress and Toss the Salad
- Drizzle three-quarters of the vinaigrette over the salad and toss gently with salad tongs. Add more dressing as needed, tasting as you go.
- Garnish and Serve
- Top with pomegranate seeds and fresh thyme leaves (if using). Serve immediately for best texture and freshness.
Notes
Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to prevent soggy greens.
Make-Ahead Tip: Prepare all components separately and store in the refrigerator. Toss with dressing just before serving.
Apple Alternatives: Gala, Fuji, or Granny Smith apples work well as substitutes.
Cheese Substitutions: Try goat cheese, blue cheese, or sharp cheddar instead of feta.
Prevent Browning: Toss apple slices in lemon juice immediately after cutting to prevent oxidation.
Protein Boost: Add grilled chicken, salmon, hard-boiled eggs, or chickpeas for a complete meal.
Vegan Option: Omit feta or use plant-based cheese. Replace honey with maple syrup or agave nectar.
Nut-Free: Skip the pecans and add extra pumpkin seeds or sunflower seeds for crunch.
Dressing Storage: Vinaigrette keeps in a sealed jar in the refrigerator for up to 1 week. Shake well before using.
Make-Ahead Tip: Prepare all components separately and store in the refrigerator. Toss with dressing just before serving.
Apple Alternatives: Gala, Fuji, or Granny Smith apples work well as substitutes.
Cheese Substitutions: Try goat cheese, blue cheese, or sharp cheddar instead of feta.
Prevent Browning: Toss apple slices in lemon juice immediately after cutting to prevent oxidation.
Protein Boost: Add grilled chicken, salmon, hard-boiled eggs, or chickpeas for a complete meal.
Vegan Option: Omit feta or use plant-based cheese. Replace honey with maple syrup or agave nectar.
Nut-Free: Skip the pecans and add extra pumpkin seeds or sunflower seeds for crunch.
Dressing Storage: Vinaigrette keeps in a sealed jar in the refrigerator for up to 1 week. Shake well before using.
