Easy Honeycrisp Apple and Feta Salad
This Honeycrisp Apple and Feta Salad is crisp, colorful, and bursting with flavor. Sweet apples, salty feta, crunchy nuts, and a light vinaigrette come together for the perfect balance of fresh, savory, and satisfying — a beautiful salad for any season.
Ingredients
- For the Salad:
- 2 Honeycrisp apples cored and thinly sliced
- 6 cups mixed greens arugula, baby spinach, or spring mix
- ½ cup crumbled feta cheese block feta preferred
- ¼ red onion thinly sliced
- ½ cup toasted walnuts pecans, or almonds
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar or white balsamic
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup for vegan version
- Salt and black pepper to taste
- Optional Add-Ons:
- Fresh mint or parsley for garnish
- Roasted butternut squash or pumpkin seeds for an autumn version
- Grilled chicken or quinoa for extra protein
Instructions
- Make the Dressing:
- In a small bowl, whisk together olive oil, vinegar, mustard, honey, salt, and pepper. Taste and adjust to your preference.
- Toast the Nuts:
- Heat a dry skillet over medium heat and toast the nuts for 3–5 minutes, stirring often, until fragrant. Remove and set aside.
- Assemble the Salad:
- In a large bowl, add mixed greens, sliced apples, red onion, and nuts. Sprinkle feta cheese on top.
- Dress and Toss:
- Drizzle with the dressing and gently toss to combine just before serving.
- Serve Fresh:
- Transfer to a serving platter and garnish with extra apple slices and feta crumbles.
Notes
- Toss apple slices with a splash of lemon juice to prevent browning.
- For a heartier meal, add grilled chicken, tofu, or roasted chickpeas.
- Use block feta for the creamiest texture.
- Keep dressing separate until serving to maintain crisp greens.
- Store undressed salad in an airtight container up to 2 days.