Autumn Harvest Honeycrisp Apple and Feta Salad
A refreshing Autumn Harvest Honeycrisp Apple and Feta Salad featuring crisp apples, tangy feta, and toasted walnuts over mixed greens, drizzled with a light honey-balsamic dressing.
Ingredients
For the Salad
- 4 cups mixed greens (spinach, arugula, or baby kale)
- 2 Honeycrisp apples, thinly sliced
- ½ cup crumbled feta cheese
- ⅓ cup toasted walnuts or pecans Toast for 3-4 minutes
- ¼ cup dried cranberries
- 1 small red onion, thinly sliced
For the Honey-Balsamic Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper to taste
Instructions
Preparation
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and well blended.
- Heat a small pan over medium heat and toast the walnuts or pecans for 3 to 4 minutes until fragrant. Set aside to cool.
- Place mixed greens in a large bowl. Layer with apple slices, red onion, feta cheese, cranberries, and toasted nuts.
- Drizzle the honey-balsamic dressing evenly over the ingredients.
- Gently toss to coat everything without crushing the greens. Serve immediately for maximum freshness and crunch.
Notes
Honeycrisp apples are best for their crisp texture and balanced sweetness. Substitute feta with goat cheese for a softer, tangier flavor. Slice apples just before serving to prevent browning, or toss with a little lemon juice. Add roasted butternut squash or pomegranate seeds for an extra autumn touch.