Dessert

Honeycrisp Apple and Feta Salad Recipe

ByAiden Wells October 14, 2025October 14, 2025

Introduction

This Honeycrisp Apple and Feta Salad is a perfect blend of sweet, tangy, and crunchy flavors that brighten up any meal. With crisp apples, creamy feta, and a zesty honey mustard vinaigrette, it’s a refreshing salad you can enjoy as a side or a light main dish.

A white bowl filled with a fresh salad sits on a white marbled surface. The bottom layer is made of mixed green leaves with a crisp texture and bright green color. On top, there are several thin slices of red apple with a shiny, smooth surface and creamy yellow inside, arranged in a circular pattern across the salad. Scattered around and on the apple slices are small white cubes of crumbled cheese that look soft and crumbly. There are also small brown nuts sprinkled throughout, adding texture variation. The whole salad is lightly drizzled with golden olive oil and has a sprinkle of black pepper on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed greens (arugula, spinach, or spring mix)
2 Honeycrisp apples, thinly sliced
½ cup (75g) crumbled feta cheese
⅓ cup (40g) toasted walnuts or pecans
¼ cup (40g) dried cranberries or pomegranate seeds
¼ cup thinly sliced red onion (optional)
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste

Instructions

Step 1: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Taste and adjust the seasoning as needed to create the honey mustard vinaigrette.
Step 2: In a large salad bowl, layer the mixed greens, apple slices, crumbled feta, toasted nuts, dried cranberries or pomegranate seeds, and red onion if using.
Step 3: Just before serving, drizzle the honey mustard vinaigrette over the salad and toss gently to combine all ingredients evenly.
Step 4: Serve immediately as a vibrant side dish or a light, refreshing main course.

Tips & Variations

For extra crunch, try adding sliced celery or cucumber to the salad.
Substitute goat cheese for feta for a creamier texture and tangier flavor.
Use fresh pomegranate seeds instead of dried cranberries for a burst of juiciness and color.
Toast the nuts lightly in a dry pan to enhance their flavor before adding to the salad.

Storage

Store leftover salad components separately in airtight containers in the refrigerator to keep them fresh. The vinaigrette can also be stored in the fridge for up to one week. Once dressed, the salad is best eaten immediately, as the apples and greens may wilt and the nuts soften upon sitting.

How to Serve

A white bowl holds a fresh salad with three main layers visible: the bottom layer is bright green leafy lettuce, the middle layer consists of several thin, crescent-shaped slices of red and yellow apple arranged evenly around the bowl, and the top layer is scattered with small white chunks of cheese and brown nuts, all topped with a light drizzle of dressing and sprinkled black pepper. The table surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples instead of Honeycrisp?

Yes, sweet and crisp apples like Fuji, Pink Lady, or Gala work well as substitutes, though the flavor will vary slightly.

How do I prevent the apple slices from browning?

To keep apple slices fresh and prevent browning, toss them briefly in a little lemon juice or the prepared vinaigrette before adding them to the salad.