Honeycrisp Apple and Feta Salad Recipe | Sweet & Savory Fall Salad with Cranberries and Nuts
This Honeycrisp Apple and Feta Salad is a vibrant, refreshing dish that combines sweet, crunchy apples with creamy feta cheese, crisp greens, and a light vinaigrette. Tossed with toasted nuts and dried cranberries for added texture and flavor, it’s the perfect side for fall dinners, holiday gatherings, or light lunches. The balance of sweet and savory makes every bite irresistible—and it comes together in minutes!
Equipment
- Cutting board
- Sharp knife
- Large salad bowl
- Small mixing bowl or jar
- Whisk or fork
- Serving platter (optional)
Ingredients
Core:
- 2 Honeycrisp apples, thinly sliced
- 4 cups mixed greens (arugula, spinach, baby kale)
- ½ cup crumbled feta cheese
- ¼ cup toasted walnuts
- ¼ cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Optional Add-ins:
- Pomegranate seeds
- Sliced red onion
- Goat cheese instead of feta
- Pumpkin seeds or pecans
Instructions
- Prep Ingredients: Wash and thinly slice the apples. Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant.
- Assemble Salad: In a large bowl, combine mixed greens, sliced apples, crumbled feta, toasted walnuts, and dried cranberries.
- Make Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Dress and Toss: Drizzle dressing over the salad just before serving and toss gently to coat.
- Serve: Transfer to a wide platter for presentation or chill for 10 minutes before serving.
Notes
- Make-Ahead Tip: Prep ingredients separately and store in airtight containers. Combine and dress just before serving.
- Storage: Leftovers can be stored in the fridge for up to 2 days. Use lemon juice on apples to prevent browning.
- Substitutions: Use vegan feta for dairy-free, sunflower seeds for nut-free, or maple syrup instead of honey.
- Flavor Boost: Add a splash of lemon juice or apple cider vinegar to brighten the dressing.