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–+ servings
Sarah

Autumn Harvest Honeycrisp Apple & Feta Salad

A crisp Honeycrisp apple and feta salad with maple-cider vinaigrette, toasted pecans, and pomegranate—fast, festive, and fall-ready.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 6 cups mixed greens (spring mix + arugula)
  • 2 large Honeycrisp apples, thinly sliced (tossed with 1 Tbsp lemon juice)
  • 4 oz feta cheese, crumbled
  • 1/2 cup toasted pecans, chopped
  • 1/2 cup pomegranate arils or dried cranberries
  • 1/4 small red onion, thinly sliced (optional)
  • 3 Tbsp extra-virgin olive oil
  • 1 1/2 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp fine salt
  • black pepper, to taste
  • 1 pinch cinnamon (optional)

Equipment

  • mixing bowl for vinaigrette
  • whisk
  • large salad bowl or platter
  • chef's knife for slicing apples and onions
  • cutting board

Method

  • Whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, pepper, and cinnamon (if using) until emulsified.
  • On a large platter or bowl, layer greens, apple slices, feta, pecans, pomegranate, and red onion.
  • Drizzle with about two-thirds of the dressing, toss gently, and add more to taste. Serve immediately.

Nutrition

Calories: 285kcalCarbohydrates: 22gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 330mgPotassium: 280mgFiber: 4gSugar: 16gVitamin A: 800IUVitamin C: 6mgCalcium: 110mgIron: 1mg

Notes

Harvest add-ins: Try roasted butternut squash, cooked farro, or toasted pumpkin seeds.
Dairy-free: Substitute vegan feta or omit cheese.
Meal prep: Keep dressing separate and slice apples close to serving to prevent browning.
Optional protein: Add grilled chicken (165°F/74°C) or roasted salmon (145°F/63°C) for a balanced meal.
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