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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with a cider vinaigrette, layered over mixed greens for bright crunch and creamy crumbles. Thin apple slices, ruby pomegranate arils, and candied walnuts finish it with sweet-tang balance.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

Mixed greens
  • 6 cup mixed greens
Apples and toppings
  • 2 Honeycrisp apples Thinly sliced
Cheese and nuts
  • 0.75 cup crumbled feta
  • 0.5 cup candied walnuts
Fruit and onion
  • 0.33 cup pomegranate arils
  • 0.25 small red onion Thinly sliced
Cider vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt and pepper To taste

Method
 

Make the cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the honey dissolves and the dressing looks smooth.
Assemble the salad
  1. Arrange the mixed greens in a large bowl or platter in an even layer so the toppings sit on top instead of sinking in.
  2. Top with the thinly sliced Honeycrisp apples, crumbled feta, candied walnuts, pomegranate arils, and thinly sliced red onion for a mix of crunch and color.
Dress and serve
  1. Drizzle the vinaigrette across the salad just before serving so the greens stay crisp and the apples keep their bite.
  2. Toss gently at the table to lightly coat everything without breaking up the apple slices or feta.

Notes

For the crispiest texture, slice the apples right before assembling and dress only at serving time. Store leftovers covered in the refrigerator up to 1 day, but keep in mind the greens will soften; freezing is not recommended. Dietary swap: use a dairy-free feta alternative to make it vegetarian-friendly without changing the salad build.