Go Back

Autumn Harvest Honeycrisp Apple and Feta Salad

Crisp Honeycrisp apples, tangy feta, candied walnuts, and dried cranberries tossed with mixed greens in a honey-balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Autumn
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 large Honeycrisp apples cored and sliced
  • 6 cups mixed salad greens
  • 1 cup feta cheese crumbled
  • 0.75 cup candied walnuts chopped
  • 0.5 cup dried cranberries
  • 0.5 medium red onion thinly sliced
Vinaigrette
  • 0.33 cup olive oil extra virgin
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • salt and pepper to taste

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

  1. Whisk together balsamic vinegar, honey, Dijon mustard, and minced garlic in a small bowl.
  2. Slowly drizzle in olive oil while whisking to create emulsified vinaigrette. Season with salt and pepper.
  3. Wash and dry salad greens thoroughly using a salad spinner or clean towels.
  4. Core and thinly slice Honeycrisp apples into 1/4 inch pieces.
  5. Soak red onion slices in ice water for 10 minutes to mellow flavor, then drain.
  6. Toss salad greens with half the vinaigrette in a large serving bowl.
  7. Arrange apple slices and drained red onion over dressed greens.
  8. Scatter crumbled feta, candied walnuts, and dried cranberries evenly over salad.
  9. Drizzle remaining vinaigrette over assembled salad or serve on the side.
  10. Gently toss just before serving and enjoy immediately.

Notes

For best results, add apple slices just before serving to prevent browning. Can substitute pecans for walnuts or goat cheese for feta.