Description
This Autumn Harvest Honeycrisp Apple and Feta Salad is a fresh and vibrant fall salad made with crisp apples, creamy feta cheese, crunchy pecans, and a tangy maple Dijon vinaigrette. It’s the perfect healthy autumn salad for lunch or as a holiday side dish. Great for those looking for wholesome salad recipes with apples and feta.
Ingredients
2 Honeycrisp apples
5 oz baby arugula or spring greens
1⁄2 cup crumbled feta cheese
1⁄2 cup toasted pecans
1⁄3 cup dried cranberries
1⁄4 red onion, thinly sliced
3 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tbsp maple syrup
1⁄4 cup olive oil
1⁄4 tsp salt
1⁄4 tsp black pepper
1 tsp lemon juice (for apples)
Instructions
1. Slice the Honeycrisp apples thinly and toss them in lemon juice to prevent browning. Thinly slice the red onion.
2. In a large bowl, combine baby arugula or spring greens as the salad base.
3. Top the greens with apple slices, red onion, dried cranberries, crumbled feta cheese, and toasted pecans.
4. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then let cool.
5. In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and black pepper until emulsified.
6. Just before serving, drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best texture.
Notes
This salad is best served fresh after tossing with dressing.
You can substitute Honeycrisp with Pink Lady or Fuji apples.
Try goat cheese or add roasted squash for extra depth.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 14g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg