Honeycrisp Apple and Feta Salad Recipe

Introduction

This Honeycrisp Apple and Feta Salad is a refreshing blend of crisp apples, creamy feta, and crunchy nuts, all tossed in a tangy honey mustard vinaigrette. It’s perfect as a light lunch, a vibrant side dish, or a festive addition to holiday meals.

Ingredients

• 4 cups mixed greens (arugula, spinach, or spring mix)
• 2 Honeycrisp apples, thinly sliced
• ½ cup (75g) crumbled feta cheese
• ⅓ cup (40g) toasted walnuts or pecans
• ¼ cup (40g) dried cranberries or pomegranate seeds
• ¼ cup thinly sliced red onion (optional)
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Step 1: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
2. Step 2: In a large salad bowl, layer the mixed greens, thinly sliced Honeycrisp apples, crumbled feta, toasted nuts, dried cranberries or pomegranate seeds, and red onion if using.
3. Step 3: Just before serving, drizzle the honey mustard vinaigrette over the salad and toss gently to combine all ingredients evenly.
4. Step 4: Serve immediately as a refreshing side or a light main course and enjoy the balance of sweet, tangy, and crunchy flavors.

Tips & Variations

• Add grilled chicken, turkey, shrimp, or chickpeas to make the salad more filling.
• Swap feta for goat cheese or blue cheese for different flavor profiles.
• Enhance sweetness by using maple syrup in the dressing or adding sliced grapes or pear.
• Try candied nuts or sprinkle sunflower or pumpkin seeds for extra crunch.

Storage

Store salad components separately for up to 2 days in the refrigerator: keep the greens, apples (tossed with lemon juice), and toppings in airtight containers. The vinaigrette can be refrigerated in a jar for up to one week—shake well before using. Avoid freezing as fresh texture is best for this salad. Assemble and dress just before serving for optimal taste and crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make it ahead of time?

Yes! Prepare and store the ingredients separately, then assemble and dress the salad right before serving to maintain freshness and texture.

What apples can I use instead of Honeycrisp?

Other crisp, sweet-tart apples like Fuji, Pink Lady, or Gala work well in this salad.

Honeycrisp Apple and Feta Salad Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

A crisp and vibrant Honeycrisp Apple and Feta Salad featuring mixed greens, crunchy toasted nuts, and dried cranberries, all tossed in a tangy honey mustard vinaigrette. This refreshing salad is perfect as a light main course or a festive side dish, balancing sweet, savory, and tart flavors with a satisfying mix of textures.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 4 cups mixed greens (arugula, spinach, or spring mix)
• 2 Honeycrisp apples, thinly sliced
• ½ cup (75g) crumbled feta cheese
• ⅓ cup (40g) toasted walnuts or pecans
• ¼ cup (40g) dried cranberries or pomegranate seeds
• ¼ cup thinly sliced red onion (optional)

For the Honey Mustard Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Taste and adjust seasoning as needed to balance sweet and tangy flavors.
2. Assemble the Salad: In a large salad bowl, layer mixed greens, thinly sliced Honeycrisp apples, crumbled feta cheese, toasted nuts, dried cranberries or pomegranate seeds, and red onion slices if using.
3. Dress and Toss: Just before serving, drizzle the honey mustard vinaigrette over the salad and toss gently to evenly coat all ingredients without bruising the apples or greens.
4. Serve and Enjoy: Serve immediately as a refreshing main course or side dish, garnished optionally with fresh herbs such as mint or basil for added fragrance and color.

Notes

• Use Fuji, Pink Lady, or Gala apples as alternatives to Honeycrisp for a similar sweet-tart crunch.
• Add protein like grilled chicken, shrimp, chickpeas, or roasted tofu to make it more filling.
• Switch feta with goat cheese or blue cheese for different flavor profiles.
• Enhance sweetness with maple syrup in the dressing or add additional fruits like sliced grapes or pear.
• For extra crunch, try candied nuts or sprinkle pumpkin or sunflower seeds.
• Store components separately in the refrigerator for up to 2 days; assemble and dress just before serving for best texture.
• Vinaigrette can be refrigerated for up to 1 week; shake well before use.
• This salad is vegetarian; to make vegan, use dairy-free feta and replace honey with maple syrup.

Keywords: Honeycrisp apple salad, feta cheese salad, honey mustard vinaigrette, mixed greens salad, autumn salad, healthy salad, no-cook salad