Honeycrisp Apple Feta Salad
This vibrant autumn salad blends the crisp sweetness of Honeycrisp apples with tangy feta cheese, crunchy nuts, and a homemade apple cider vinaigrette. Perfect for harvest gatherings or weeknight dinners, it delivers a symphony of flavors and textures that will have you craving salad night after night.
Equipment
- Large Serving Bowl
- Small bowl or mason jar
Ingredients
For the Salad
- 6 cups mixed greens spring mix or baby spinach
- 2 medium Honeycrisp apples cored and thinly sliced
- 4 oz feta cheese crumbled
- 1/2 cup candied or toasted walnuts or pecans
- 1/3 cup dried cranberries or dried cherries
- 1/4 red onion thinly sliced
For the Apple Cider Vinaigrette
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey local preferred
- 1 small shallot finely minced
- salt and freshly ground black pepper to taste
Instructions
- In a small bowl or mason jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey, and minced shallot. Whisk vigorously until well emulsified. Season with salt and freshly ground black pepper to taste. Let the dressing rest while you assemble the salad.
- Core the Honeycrisp apples and slice them thinly, about 1/8-inch thick. If not serving immediately, toss the apple slices with a tablespoon of lemon juice to prevent browning.
- Place your mixed greens in a large serving bowl. If using red onion, thinly slice it and soak in ice water for 10 minutes to remove some of the harsh bite, then drain thoroughly and pat dry. Add the red onion to the greens.
- Layer the sliced Honeycrisp apples, crumbled feta cheese, candied nuts, and dried cranberries over the greens. Arrange some ingredients on top for a more appealing presentation.
- Just before serving, drizzle the apple cider vinaigrette over the salad. Start with about half the dressing, then toss gently to coat the ingredients evenly. Add more dressing as needed. Reserve a few apple slices, feta crumbles, and nuts to sprinkle on top after dressing for presentation.
Notes
- For meal prep, store components separately and assemble just before serving.
- Soak red onions in ice water for 10 minutes to reduce sharpness.
- Allow feta to come to room temperature for 15 minutes before adding to the salad for enhanced flavor.
- For a main dish, add grilled chicken, salmon, or roasted chickpeas.
- Soak red onions in ice water for 10 minutes to reduce sharpness.
- Allow feta to come to room temperature for 15 minutes before adding to the salad for enhanced flavor.
- For a main dish, add grilled chicken, salmon, or roasted chickpeas.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 7gFat: 22gSaturated Fat: 5gCholesterol: 25mgSodium: 310mgFiber: 4gSugar: 21g
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