Overview
A crisp, tangy fall salad that feels like a warm sweater for your taste buds—this Honeycrisp Apple and Feta Salad is easy to pull together and perfect for weeknight dinners, potlucks, or a pretty lunch plate. For a deeper look at variations and plating ideas, see our Honeycrisp Apple and Feta Salad guide for inspiration.
introduction
This Honeycrisp Apple and Feta Salad blends crunchy Honeycrisp apples with salty feta and sweet dried cranberries for a bright, balanced salad that’s unbelievably simple to make. The honey-Dijon vinaigrette ties everything together with just the right amount of sweet and tang.
Why You’ll Love This Honeycrisp Apple and Feta Salad:
- Bright, crunchy texture from Honeycrisp apples and mixed greens
- Balanced sweet-and-salty flavor from candied walnuts, dried cranberries, and feta
- Ready in about 10–15 minutes — great for busy weeknights
- Easy to scale for meal prep, potlucks, or elegant entertaining
- Kid-friendly and can be made vegetarian-friendly
Ingredients Needed
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
Tip: If you like a heartier salad base, try combining baby spinach and arugula for peppery balance; see pairing ideas in our chickpea, feta, and avocado salad roundup.
Step-by-Step Instructions
- Prep Ingredients: Wash and dry greens if not pre-washed. Thinly slice apples and red onion.
- Make Dressing: In a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, salt, and pepper. Adjust to taste.
- Assemble Salad: In a large bowl, combine 4 cups mixed greens, sliced Honeycrisp apples, 1/2 cup crumbled feta, 1/3 cup dried cranberries, 1/4 cup red onion, and 1/3 cup candied walnuts.
- Dress and Serve: Add dressing just before serving and toss gently to coat evenly.
- Final Touch: Taste and add extra salt, pepper, or a squeeze of lemon if desired for brightness. For tips on timed prep and plating that pair well with proteins, check these quick grilled chicken prep tips.
Serving Suggestions Honeycrisp Apple and Feta Salad
- Serve alongside grilled chicken or salmon for a complete dinner.
- Bring to potlucks in a large bowl and keep dressing separate until serving to avoid soggy greens.
- Add quinoa or farro to turn this into a more filling grain salad for lunches.
- Plate on individual salad plates and garnish with extra candied walnuts for a pretty presentation.
Tips for Success Honeycrisp Apple and Feta Salad
- Use Honeycrisp apples for the best crunch and flavor; they hold up well without browning quickly.
- Toss apples in a splash of lemon juice if you need to prep them ahead to prevent browning.
- Add the dressing only right before serving to keep greens crisp.
- Swap candied walnuts for toasted pecans for a different nutty profile.
- For even toasting and caramelization of nuts, warm them in a skillet over medium heat for 2–3 minutes and let cool before adding. Learn more salad technique ideas in this bold and flavorful salad techniques resource.
Variation
- Make it vegan: Replace feta with a vegan crumbly cheese and swap honey for maple syrup.
- Add protein: Sliced grilled chicken, roasted turkey, or chickpeas make this salad more filling.
- Swap the greens: Use kale or romaine for a heartier bite; massage kale lightly with a pinch of salt and a teaspoon of olive oil if using.
FAQs
Q: Can I prepare this salad ahead of time?
A: Yes—prep apples (tossed in lemon), slice onions, and make dressing up to a day ahead. Keep greens separate and dress just before serving.
Q: What can I substitute for candied walnuts?
A: Toasted pecans, almonds, or pumpkin seeds work nicely—add a drizzle of honey and a pinch of salt if you want candied-style nuts.
Q: Is this salad gluten-free?
A: Yes, the main recipe is naturally gluten-free. If you add grains, choose certified gluten-free options.
Q: How long will leftovers keep?
A: Leftover dressed salad is best eaten within 24 hours. Store components separately in airtight containers for 2–3 days.
Conclusion
If you want more fall-forward inspiration using Honeycrisp apples and feta, this Autumn Harvest Honeycrisp Apple and Feta Salad offers a similar seasonal twist. For a simple, home-cooked take that’s easy to follow, try this Honeycrisp Apple and Feta Salad Recipe. And if you’re curious about swapping greens for kale in a fall salad, check this Fall Harvest Honeycrisp Apple and Kale Salad for ideas.
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
Preparation
- Wash and dry greens if not pre-washed. Thinly slice apples and red onion.
Make Dressing
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Adjust to taste.
Assemble Salad
- In a large bowl, combine mixed greens, sliced Honeycrisp apples, crumbled feta, dried cranberries, red onion, and candied walnuts.
Dress and Serve
- Add dressing just before serving and toss gently to coat evenly.
Final Touch
- Taste and add extra salt, pepper, or a squeeze of lemon if desired for brightness.
