Honeycrisp Apple Feta Salad
A delightful autumn salad featuring crisp Honeycrisp apples, tangy feta, crunchy walnuts, and sweet-tart cranberries on a bed of peppery mixed greens, all drizzled with a honey-apple cider vinaigrette.
Ingredients
Salad Ingredients
- 2 pieces Honeycrisp apples, cored and thinly sliced Can substitute with Gala or Pink Lady apples.
- 4 oz feta cheese, crumbled Use block feta for better texture.
- ¼ cup chopped walnuts Toasting walnuts enhances flavor.
- ¼ cup dried cranberries Can be replaced with tart cherries or raisins for less sweetness.
- 4 cups mixed greens Wash and dry thoroughly.
Dressing Ingredients
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar Can reduce to 3/4 tbsp if substituting honey with maple syrup.
- 1 tsp honey Substitute with maple syrup for a different flavor.
- to taste none salt and pepper Start with a light sprinkle as feta adds saltiness.
Instructions
Preparation
- Wash and dry the mixed greens thoroughly using a salad spinner or towel.
- Core and thinly slice the Honeycrisp apples, leaving the skin on for color and texture.
- If not serving immediately, toss apple slices with lemon juice to prevent browning.
Assemble the Salad
- In a large bowl, combine mixed greens, sliced apples, crumbled feta, chopped walnuts, and dried cranberries. Toss gently.
- For presentation, layer greens first, then arrange apples and feta on top, reserving some walnuts and cranberries for garnish.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, and honey until emulsified. If using a jar, shake vigorously for 15 seconds.
- For a richer dressing, whisk in a pinch of dijon mustard or a tablespoon of Greek yogurt.
Dress and Serve
- Pour the dressing over the salad and toss gently to combine.
- Transfer to a serving platter or individual plates and scatter reserved walnuts and cranberries on top.
Notes
Best if dressed shortly before serving to prevent wilting. Store components separately for maximum freshness.