A refreshing and vibrant Honeycrisp Apple and Feta Salad featuring crisp apples, tangy feta cheese, sweet dried cranberries, and crunchy candied walnuts, all tossed in a light honey Dijon dressing. Perfect as a light lunch or a delightful side dish.
Total Time:15 minutes
Yield:4 servings
Ingredients
For the Salad:
4 cups mixed greens (baby arugula optional)
2 large Honeycrisp apples, thinly sliced (do not peel)
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup thinly sliced red onion
1/3 cup candied walnuts
For the Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Prep Ingredients: Wash and dry the mixed greens thoroughly if they are not pre-washed. Thinly slice the Honeycrisp apples without peeling to retain texture and nutrients. Also, thinly slice the red onion for a mild bite.
Make Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing becomes well emulsified. Taste and adjust seasoning as needed.
Assemble Salad: In a large mixing bowl, combine the mixed greens, apple slices, crumbled feta cheese, dried cranberries, sliced red onions, and candied walnuts, tossing gently to distribute the ingredients evenly.
Dress and Serve: Add the prepared dressing just before serving to keep the greens crisp. Toss the salad gently to coat all ingredients with the dressing and serve immediately for best freshness.
Notes
For a vegan version, substitute feta cheese with a plant-based cheese alternative or omit it entirely.
Candied walnuts can be replaced with toasted pecans or almonds for a different nutty flavor.
Make the dressing ahead and store in the refrigerator for up to 3 days; whisk again before using.
To prevent apple slices from browning, toss them in a little lemon juice before adding to the salad.
Baby arugula can be substituted with mixed baby greens or spinach according to preference.
