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Honeycrisp Apple and Feta Salad

Honeycrisp Apple and Feta Salad with cider vinaigrette is a crisp, sweet-tart salad built on fresh mixed greens, thin apple slices, and feta. Topped with pomegranate arils and candied walnuts, then finished with a honey-Dijon drizzle right before serving.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

mixed greens
  • 6 cup mixed greens
Honeycrisp apples
  • 2 Honeycrisp apples thinly sliced
crumbled feta
  • 0.75 cup crumbled feta
candied walnuts
  • 0.5 cup candied walnuts
pomegranate arils
  • 0.33 cup pomegranate arils
red onion
  • 0.25 small red onion thinly sliced
olive oil
  • 0.25 cup olive oil
apple cider vinegar
  • 2 tbsp apple cider vinegar
honey
  • 1 tbsp honey
Dijon mustard
  • 1 tsp Dijon mustard
salt
  • 1 salt to taste
pepper
  • 1 pepper to taste

Method
 

Make the cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until combined and glossy. Visual cue: the vinaigrette should look evenly blended with no unmixed streaks.
Build the salad
  1. Arrange mixed greens in a large bowl or platter. Visual cue: the greens should form a single, even layer for visible apple slices.
  2. Top the greens with thinly sliced Honeycrisp apples, crumbled feta, candied walnuts, pomegranate arils, and thinly sliced red onion. Visual cue: distribute toppings so each forkful has fruit, cheese, and crunch.
Finish and serve
  1. Drizzle the vinaigrette across the salad just before serving. Visual cue: pour in a steady line so the dressing lightly coats the apple tops and greens.
  2. Toss gently at the table. Visual cue: move the salad carefully so apple slices stay crisp and feta stays in small crumbles.

Notes

For the best texture, keep the greens and apple slices dry until serving, and drizzle the vinaigrette at the last moment so the greens don’t wilt. Store assembled salad components separately in the fridge for up to 2 days; dress and toss within 1 hour of eating. Freezing is not recommended. For a lighter option, swap half the feta for part-skim feta while keeping the same toppings and vinaigrette.