Go Back
A beautifully composed autumn salad featuring fresh mixed greens as the base, topped with thin slices of crisp Honeycrisp apples, crumbled white feta cheese, golden toasted walnuts, and ruby red dried cranberries. The honey mustard vinaigrette glistens lightly over the ingredients, creating an appetizing display of fall colors and textures. The salad is presented in a clean white serving bowl that highlights the natural colors of this seasonal autumn salad recipe.

Honeycrisp Apple and Feta Salad Recipe: The Perfect Autumn Salad for Every Season

This Honeycrisp Apple and Feta Salad combines crisp apples, tangy feta, crunchy nuts, and a honey mustard vinaigrette for the ultimate autumn salad. Simple to prepare yet bursting with seasonal flavor, it’s perfect as a light main or refreshing side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 cups mixed greens arugula, spinach, or spring mix
  • 2 Honeycrisp apples thinly sliced
  • 1/2 cup 75 g crumbled feta cheese
  • 1/3 cup 40 g toasted walnuts or pecans
  • 1/4 cup 40 g dried cranberries or pomegranate seeds
  • 1/4 cup thinly sliced red onion optional
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup/agave for vegan
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper. Set aside.
  2. Wash, core, and slice Honeycrisp apples thinly. To prevent browning, dip in salted cold water for 30 seconds, then pat dry.
  3. Toast walnuts or pecans in a dry skillet for 3–4 minutes until fragrant. Let cool.
  4. Arrange mixed greens in a large salad bowl as the base.
  5. Add apple slices, feta, toasted nuts, cranberries or pomegranate seeds, and optional red onion over the greens.
  6. Drizzle vinaigrette just before serving. Toss gently to combine and serve immediately.

Notes

Prepare dressing up to 3 days in advance and store in the fridge. For meal prep, keep components separate and assemble just before serving.