Description

Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant celebration of fall flavors, combining the crisp sweetness of Honeycrisp apples with the creaminess of feta cheese and a delightful crunch from toasted pecans. Tossed in a tangy apple cider vinaigrette, this salad is not only refreshing but also versatile enough to serve at any gathering or as a light meal. Packed with seasonal ingredients, it’s a nutritious choice that can easily be customized to suit your taste.

Ingredients

Scale

6 cups mixed greens (spinach, arugula, or spring mix)
1 large Honeycrisp apple, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup pecans, toasted (or walnuts)
1/4 cup dried cranberries
1/4 cup pomegranate seeds (optional)
1/4 red onion, thinly sliced
2 tablespoons pumpkin seeds (optional)
1 tablespoon fresh thyme leaves (optional)
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

In a large salad bowl, mix together the greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries.
Top with crumbled feta cheese, toasted pecans, and pumpkin seeds if desired.
In a small bowl or jar, combine olive oil, apple cider vinegar, honey, and Dijon mustard; whisk until well blended.
Drizzle the dressing over the salad and gently toss to combine.
Garnish with pomegranate seeds and fresh thyme leaves before serving.
Serve immediately for maximum freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 10g
Sodium: 180mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 15mg

Keywords: For added protein, consider topping with shredded rotisserie chicken. To enhance flavor, toast nuts in a dry skillet over medium heat until fragrant. Feel free to substitute feta cheese with goat cheese or dairy-free alternatives for variations.