Can I make this salad ahead of time?

Yes, you can prepare the ingredients in advance. Store the salad base, dressing, and toppings separately in airtight containers to maintain freshness. Just toss everything together right before serving for the best texture.

What if I don’t like feta cheese?

If feta isn't your favorite, you can substitute it with goat cheese or cotija cheese for a similar creamy texture. Alternatively, you can leave out the cheese altogether for a vegan option.

Can I use other types of apples?

Absolutely! While Honeycrisp apples are delicious in this salad, other sweet and tart apple varieties like Gala, Fuji, or Granny Smith can also work great, adding their unique flavors to the dish.

What can I serve this salad with?

This salad pairs well with grilled chicken, hearty soups like creamy vegetable soup, or as a side dish for roasted meat dishes. It's a versatile option in your fall menu!

Is this salad suitable for meal prep?

Yes, it’s perfect for meal prep! Just keep the dressing and toppings separate until you’re ready to enjoy the salad to keep everything fresh.

Honeycrisp Apple and Feta Salad – 15-Min Fresh Fall Favorite

Ingredients

Scale

6 cups mixed greens (spinach, arugula, or spring mix)
1 large Honeycrisp apple, thinly sliced
1/2 cup feta cheese, crumbled
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

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Instructions

Gather all your ingredients: mixed greens, Honeycrisp apple, feta cheese, pecans, dried cranberries, red onion, olive oil, apple cider vinegar, honey, and Dijon mustard.
In a large salad bowl, combine the mixed greens, sliced Honeycrisp apple, red onion, and dried cranberries.
Sprinkle, over the salad, the crumbled feta cheese, toasted pecans, and the optional pumpkin seeds.
In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well mixed.
Drizzle the dressing over the salad just before serving and toss gently to coat.
Top with pomegranate seeds and fresh thyme leaves if desired.

Notes

This salad can be made ahead of time by storing components separately to maintain freshness.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 14g
Sodium: 200mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg