Autumn Harvest Honeycrisp Apple and Feta Salad

A vibrant salad featuring crisp Honeycrisp apples, creamy feta, and a medley of greens, drizzled with a light dressing ideal for autumn.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 250

Salad Base

6 cups mixed greens (spinach, arugula, or spring mix)
1 large Honeycrisp apple, thinly sliced Choose ripe apples for maximum sweetness and crunch.
1/2 cup crumbled feta cheese Can be substituted with goat cheese.
1/3 cup pecans, toasted Can use walnuts instead.
1/4 cup dried cranberries
1/4 cup pomegranate seeds (optional) Adds extra flavor and color.
1/4 cup red onion, thinly sliced
2 tablespoons pumpkin seeds (optional)
1 tablespoon fresh thyme leaves (optional) Enhances the salad's flavor.

Dressing

1/4 cup olive oil
2 tablespoons apple cider vinegar Can substitute with white wine vinegar or lemon juice.
1 tablespoon honey
1 teaspoon Dijon mustard
to taste Salt and pepper

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.

Dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.

Assembly

Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated but not soggy.
Top the salad with pomegranate seeds and fresh thyme leaves for added flavor, if desired.
Serve immediately as a refreshing side dish or light main meal.

Best served fresh immediately after preparation. Keep dressing separate until serving to prevent greens from wilting.