Description
This Autumn Harvest Honeycrisp Apple and Feta Salad is the ultimate fall salad. Crisp Honeycrisp apples, tangy feta, toasted pecans, and dried cranberries come together with a zesty apple cider vinaigrette. A seasonal, nutrient-packed dish ready in just 15 minutes.
Ingredients
Scale
- 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 tbsp pumpkin seeds (optional)
- 1 tbsp fresh thyme leaves (optional)
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and thoroughly dry mixed greens using a salad spinner or clean towel.
- Slice Honeycrisp apple into thin, even slices (about 1/8-inch thick).
- In a large salad bowl, combine greens, apple slices, red onion, and dried cranberries.
- Add crumbled feta, toasted pecans, and pumpkin seeds (if using).
- Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until smooth.
- Drizzle vinaigrette over salad and toss gently to coat.
- Top with pomegranate seeds and thyme leaves before serving.
Notes
Toast nuts for maximum crunch and flavor. Slice apples just before serving or toss with lemon juice to prevent browning. Keep dressing separate until ready to serve if meal prepping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 15g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
Keywords: autumn salad, honeycrisp apple salad, feta salad, fall salad recipes, apple cider vinaigrette salad