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Honeycrisp Apple Feta Salad

  • Author: Hamza

Description

This Honeycrisp Apple Feta Salad brings together crisp, juicy apple slices and creamy, tangy feta cheese on a bed of fresh greens for a bright and satisfying dish. Toasted nuts add a warm crunch, while a simple apple-cider vinaigrette ties every bite together with a balanced sweet-tart finish. Perfect as a light lunch, an elegant side, or a colorful addition to any gathering, this salad showcases seasonal produce and bold flavors in one easy recipe.

Ingredients

Scale
  • 2 large Honeycrisp apples, cored and thinly sliced
  • 5 oz feta cheese, crumbled
  • 4 cups mixed greens (such as arugula, spinach, and romaine)
  • 1/2 cup walnuts, toasted and roughly chopped
  • 1/4 cup dried cranberries
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

  1. Core the Honeycrisp apples and slice them thinly. Keep the skin on for added color and nutrients, or peel if preferred. Set aside in a bowl.
  2. In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until fragrant and slightly golden. Remove from heat and let cool.
  3. Rinse the mixed greens under cold water and dry them using a salad spinner or a clean kitchen towel to avoid sogginess.
  4. Thinly slice the red onion. If the raw flavor is too strong, soak the slices in cold water for 10 minutes, then drain and pat dry.
  5. In a small bowl or jar, mix together the olive oil, apple cider vinegar, honey, salt, and pepper.
  6. Whisk the dressing ingredients together until emulsified, or shake in a jar until well combined. Adjust seasoning to taste.
  7. In a large salad bowl, add the mixed greens and sliced apples. Gently toss to combine.
  8. Sprinkle the crumbled feta, toasted walnuts, dried cranberries, and sliced red onion over the salad.
  9. Drizzle half of the dressing over the salad and toss gently to coat. Add more dressing if desired.
  10. Give the salad a final gentle toss and serve immediately, or let it sit for a few minutes to meld flavors.

Notes

  • Prevent browning: Toss apple slices in a little lemon juice or apple-cider vinegar immediately after cutting.

  • Feta prep: Drain and pat dry crumbled feta to avoid excess moisture.

  • Make-ahead tips: Prepare dressing, crumble cheese, and toast nuts up to 24 hours in advance; store components separately.

  • Protein boost: Add grilled chicken, shrimp, or roasted chickpeas for a more substantial meal.

  • Vegan option: Substitute feta with a plant-based cheese and swap honey in the dressing for maple syrup or agave.

  • Storage: Keep undressed salad in an airtight container for up to 1 day; dress just before serving.

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Find it online: https://flavornest.net/honeycrisp-apple-feta-salad/