Description

A vibrant and refreshing Honeycrisp Apple and Feta Salad featuring crisp mixed greens, sweet and tart apple slices, creamy feta cheese, toasted nuts, dried cranberries, and a tangy honey mustard vinaigrette. Perfect as a light main or side dish with a balance of sweet, savory, and crunchy textures.

Ingredients

Scale

For the Salad:

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)

For the Honey Mustard Vinaigrette:

3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper, to taste

Instructions

Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Taste and adjust the seasoning as needed to balance sweetness and acidity.
Assemble the Salad: In a large salad bowl, layer the mixed greens first, then add the thinly sliced Honeycrisp apples, crumbled feta cheese, toasted walnuts or pecans, dried cranberries or pomegranate seeds, and sliced red onion if using.
Dress and Toss: Just before serving, drizzle the honey mustard vinaigrette evenly over the salad. Toss gently but thoroughly to ensure all ingredients are coated without bruising the delicate greens and apples.
Serve and Enjoy: Serve the salad immediately as a vibrant side dish or a light, refreshing main course that offers a pleasing combination of flavors and textures.

Notes

Use Honeycrisp apples for their crisp texture and balanced sweet-tart flavor, but other crisp apples like Fuji or Granny Smith can work as alternatives.
Toast the walnuts or pecans lightly in a dry skillet over medium heat for 3–5 minutes to enhance their flavor and crunch.
The salad is best served immediately to maintain the freshness and prevent apples from browning; tossing with the dressing just before serving helps with this.
For a vegan option, substitute the feta with a plant-based cheese and use maple syrup or agave instead of honey in the vinaigrette.
The optional red onion adds a mild sharpness that complements the sweetness; omit if preferred.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Keywords: Honeycrisp apple salad, feta cheese salad, mixed greens, honey mustard vinaigrette, autumn salad, healthy salad