Description
This Autumn Harvest Honeycrisp Apple Salad is a crisp, colorful fall favorite made with fresh Honeycrisp apples, creamy feta, toasted pecans, and a sweet honey-Dijon dressing. It’s the perfect mix of sweet, tangy, and crunchy — ideal for a light lunch or festive side dish.
Ingredients
For the Salad:
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6 cups mixed greens (spinach, arugula, or spring mix)
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1 large Honeycrisp apple, thinly sliced
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½ cup crumbled feta cheese
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⅓ cup pecans, toasted (or walnuts)
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¼ cup dried cranberries
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¼ cup pomegranate seeds (optional)
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¼ red onion, thinly sliced
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2 tablespoons pumpkin seeds (optional)
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1 tablespoon fresh thyme leaves (optional)
For the Dressing:
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¼ cup olive oil
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2 tablespoons apple cider vinegar
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1 tablespoon honey
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1 teaspoon Dijon mustard
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Salt and pepper to taste
Instructions
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Prepare the Salad Base: In a large bowl, combine the mixed greens, sliced Honeycrisp apple, red onion, and dried cranberries.
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Add Cheese and Nuts: Sprinkle crumbled feta, toasted pecans, and pumpkin seeds over the salad.
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Make the Dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
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Toss the Salad: Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.
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Garnish and Serve: Top with pomegranate seeds and thyme leaves if desired. Serve immediately for best flavor and freshness.
Notes
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To prevent apples from browning, toss slices with a splash of lemon juice before adding them.
Add grilled chicken or roasted sweet potatoes for a heartier meal.
Dressing can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265 kcal
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg