Autumn Harvest Honeycrisp Apple and Feta Salad
A delightful mix of Honeycrisp apples, feta cheese, nuts, and cranberries, perfect for fall gatherings or as a refreshing dish any day.
Ingredients
Salad Ingredients
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1 large Honeycrisp apple, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup pecans, toasted (or walnuts)
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds (optional)
- 1/4 medium red onion, thinly sliced
- 2 tablespoons pumpkin seeds (optional)
- 1 tablespoon fresh thyme leaves (optional)
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- In a large salad bowl, combine the mixed greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries.
- Sprinkle the crumbled feta, toasted pecans, and pumpkin seeds (if using) over the salad.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to combine. Make sure everything is evenly coated without making the salad soggy.
- Top the salad with pomegranate seeds and fresh thyme leaves for an extra burst of flavor, if desired.
Serving
- Serve immediately as a refreshing side dish or light main meal.
Notes
Toast the nuts for added flavor and crunch. This takes only a few minutes on the stove or in the oven. Mix up the greens and add fresh herbs for additional flavor. Adjust the sweetness of the dressing by varying the amount of honey.