Honeycrisp Apple and Feta Salad Recipe

Introduction

This Honeycrisp Apple and Feta Salad is a refreshing mix of sweet, tart, and savory flavors. Perfect for a light lunch or a vibrant side dish, it combines crisp apples, creamy feta, and crunchy nuts with a tangy homemade vinaigrette.

Ingredients

• 2 Honeycrisp apples, thinly sliced
• 4 cups leafy greens (romaine, arugula, or spring mix)
• 1/2 cup feta cheese, crumbled
• 1/3 cup candied walnuts or pecans, chopped
• 1/4 cup dried cranberries
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Pinch of salt and black pepper

Instructions

1. Step 1: Wash and dry your greens. Tear or chop them into bite-sized pieces and place in a large salad bowl.
2. Step 2: Core and thinly slice the Honeycrisp apples. Toss with a little lemon juice if desired to prevent browning.
3. Step 3: Toast the nuts in a dry skillet over medium heat until fragrant. Remove from heat and let cool.
4. Step 4: In a bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
5. Step 5: Assemble the salad by layering apples, feta, nuts, and dried cranberries over the greens.
6. Step 6: Drizzle the vinaigrette on top just before serving and gently toss to combine.

Tips & Variations

• Use lemon juice on apples to keep them from browning and add a fresh tart note.
• Try swapping feta for goat cheese for a creamier texture.
• For extra crunch, add more toasted nuts or seeds like pumpkin seeds.
• Replace dried cranberries with dried cherries or raisins based on your preference.
• Add cooked quinoa or grilled chicken to make this a more substantial meal.

Storage

Store leftover salad components separately: keep greens dry in an airtight container, apples sliced and tossed with lemon juice in another container, and vinaigrette sealed in a jar. Once assembled with dressing, the salad is best eaten immediately but can be refrigerated for up to 24 hours. If refrigerated after tossing, the greens may wilt slightly. Re-toss gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this salad?

Yes, you can substitute Honeycrisp apples with other crisp varieties like Fuji, Gala, or Granny Smith. Each adds a slightly different sweetness or tartness.

How can I make this salad vegan?

To make this salad vegan, simply replace the feta cheese with a plant-based cheese alternative or omit it altogether. Also, ensure that the candied nuts are free from honey or use plain toasted nuts instead.

Honeycrisp Apple and Feta Salad Recipe

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4.7 from 116 reviews

A refreshing and vibrant Honeycrisp Apple and Feta Salad combining crisp, sweet apples with creamy feta, crunchy candied nuts, and tangy dried cranberries, all tossed in a homemade honey mustard vinaigrette. Perfect as a light lunch or a flavorful side dish.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Salad Ingredients

• 2 Honeycrisp apples, thinly sliced
• 4 cups leafy greens (romaine, arugula, or spring mix)
• 1/2 cup feta cheese, crumbled
• 1/3 cup candied walnuts or pecans, chopped
• 1/4 cup dried cranberries

Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Pinch of salt and black pepper

Instructions

1. Prepare the Greens: Wash and dry your leafy greens thoroughly. Tear or chop them into bite-sized pieces and place them in a large salad bowl to form the base of your salad.
2. Slice the Apples: Core the Honeycrisp apples and thinly slice them. Optionally, toss the apple slices with a small amount of lemon juice to prevent browning and maintain their vibrant color.
3. Toast the Nuts: Heat a dry skillet over medium heat and toast the candied walnuts or pecans for a few minutes until fragrant, stirring frequently to avoid burning. Remove from heat and let cool.
4. Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
5. Assemble the Salad: Layer the sliced apples, crumbled feta cheese, toasted nuts, and dried cranberries evenly over the greens in the salad bowl.
6. Dress and Toss: Drizzle the prepared vinaigrette over the top of the salad just before serving. Gently toss everything together to evenly coat with the dressing without bruising the apples or leaves.

Notes

• To keep apple slices from browning, toss them with a splash of lemon juice right after slicing.
• For added texture, try substituting candied walnuts with pecans or almonds.
• Adjust the sweetness of the vinaigrette by adding more or less honey to taste.
• This salad is best served fresh to enjoy the crispness of the apples and greens.
• For a vegan variation, substitute feta cheese with a plant-based cheese alternative.

Keywords: Honeycrisp apple salad, feta cheese salad, autumn salad, healthy salad recipe, candied nuts salad, apple cider vinaigrette