Honeycrisp Apple & Feta Salad (Autumn Harvest)

Crisp, sweet-salty fall salad in 15 minutes (maple-cider vinaigrette, crowd-friendly)

Every bite hits juicy Honeycrisp, creamy feta, toasted pecans, and warm maple-cider tang.

Why You’ll Love It

• Honeycrisp crunch: Big, juicy slices that hold texture in salads. (Honeycrisp Apples)
• Creamy-tangy balance: Salty feta + maple-cider vinaigrette. (Feta/Feta Salad)
• Fast fall side: 15 minutes, no cooking unless you add roasted squash. (Fall Harvest)
• Scales for gatherings: Doubles easily for potlucks and holiday tables. (Salad)
• Meal-prep friendly: Components hold well; apples stay bright with lemon.

Ingredients (notes)

Salad

• 6 cups (170 g) mixed greens (spring mix + baby arugula)
• 2 large Honeycrisp apples, cored & thinly sliced (toss with 1 Tbsp lemon juice)
• 4 oz (115 g) feta, crumbled
• ½ cup toasted pecans (or walnuts), roughly chopped
• ½ cup pomegranate arils or dried cranberries
• ¼ small red onion, very thinly sliced (optional)

Maple-Cider Vinaigrette

• 3 Tbsp extra-virgin olive oil
• 1½ Tbsp apple cider vinegar
• 1 Tbsp pure maple syrup
• 1 tsp Dijon mustard
• ¼ tsp fine salt, black pepper to taste
• Pinch ground cinnamon (optional, fall vibe)

Step-by-Step

1. Make dressing: Whisk oil, vinegar, maple, Dijon, salt, pepper (cinnamon optional) until glossy.
2. Toast nuts (1–2 min): Skillet on medium until fragrant; cool.
3. Prep apples: Slice thin; toss with lemon juice to prevent browning.
4. Assemble: Greens on a large platter; layer apples, feta, pecans, pomegranate, and onion.
5. Dress & toss: Drizzle ⅔ of vinaigrette; toss gently. Add more to taste and serve.

Pro Tips

• Chill apples 20 minutes for extra snap.
• Salt greens lightly before dressing; flavors pop with less vinaigrette.
• Slice apples just before serving or store in lemon water up to 6 hours.
• Plate on a wide platter for visual “fall harvest” abundance.

Variations (mapped to interests)

• Fall Harvest Bowl: Add 2 cups roasted butternut squash + 1 cup cooked farro. (Fall Harvest)
• Feta-Forward: Use whipped feta (feta + yogurt) dollops instead of crumbles. (Feta Salad)
• No-Nut Crunch: Sunflower or pumpkin seeds. (Salad)
• Savory Add-On: Prosciutto shards or crispy bacon; or grilled chicken (cook to 165°F/74°C internal). (Beef/Protein optional)
• Herby: Toss in thyme leaves or chopped dill with feta.

How to Serve

Thanksgiving side, pork chops, roasted chicken, or soup-and-salad nights. Add warm bread and extra vinaigrette at the table.

Make Ahead & Storage

• Prep ahead (24–48 h): Mix vinaigrette; toast nuts; wash/dry greens.
• Apples: Hold sliced apples in cold water with 1 Tbsp lemon per cup water up to 6 h; drain/dry before serving.
• Leftovers: Dressed salad keeps 1 day (slightly wilted); undressed components 3–4 days.

FAQs

Best apple if not Honeycrisp? Pink Lady or Fuji—crisp and sweet-tart.
Can I use goat cheese instead of feta? Yes; reduce maple by ½ tsp if your goat cheese is mild.
How do I keep apples from browning? Lemon juice or a brief soak in lemon water, then pat dry.
Make it dairy-free? Use almond-based feta or omit cheese and add salted pepitas.

Simple Nutrition (estimate, 6 servings)

~285 kcal • 5 g protein • 22 g fat • 22 g carbs • 4 g fiber • 330 mg sodium
Estimates only; varies by brands and swaps.