Description
A crisp and refreshing Autumn Harvest Honeycrisp Apple and Feta Salad combining sweet and tangy flavors with mixed greens, dried cranberries, and candied nuts, all tossed in a homemade apple cider vinaigrette. Perfect for a light and nutritious fall meal or side.
Ingredients
Scale
Salad
- 2 Honeycrisp apples, thinly sliced
- 6 cups mixed greens or baby spinach
- ½ cup crumbled feta cheese
- â…“ cup dried cranberries
- â…“ cup candied pecans or walnuts
- ¼ small red onion, thinly sliced
- Optional: ½ cup cooked and cooled quinoa or roasted butternut squash cubes for heartiness
Apple Cider Vinaigrette
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the mixed greens, thinly sliced Honeycrisp apples, crumbled feta cheese, dried cranberries, candied pecans or walnuts, and thinly sliced red onion. If you like, also add the cooked and cooled quinoa or roasted butternut squash cubes for added heartiness.
- Prepare the Vinaigrette: In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- Toss the Salad: Drizzle the prepared apple cider vinaigrette over the salad ingredients just before serving. Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- Serve Immediately: Serve the salad immediately for the freshest texture and best flavor experience.
Notes
- This salad pairs well with grilled chicken or turkey for a light, balanced meal.
- Swap crumbled feta with goat cheese for a creamier texture and tangy flavor.
- For a variation in fruit, use fresh pear slices instead of apples.
