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Harvest Honeycrisp Apple and Feta Salad

Harvest Honeycrisp Apple and Feta Salad

A vibrant autumn salad combining sweet Honeycrisp apples, salty feta, crunchy pecans, and tart cranberries. A simple honey-mustard vinaigrette ties it all together.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Honeycrisp Apples cored and thinly sliced
  • 4 ounces Feta Cheese crumbled
  • 0.5 cup Dried Cranberries
  • 0.25 cup Pecans toasted and roughly chopped
  • 5 cups Baby Spinach
Dressing Ingredients
  • 2 tablespoons Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Dijon Mustard
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Baking Sheet

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned. Let cool completely before chopping.
  2. In a large bowl, combine the baby spinach, sliced apples, crumbled feta cheese, dried cranberries, and toasted pecans.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  4. Pour the dressing over the salad.
  5. Gently toss to combine, ensuring all ingredients are evenly coated.
  6. Serve immediately or chill for later. Enjoy!

Notes

For a heartier salad, add grilled chicken or toasted walnuts. You can also substitute other types of apples for Honeycrisp, depending on your preference and seasonal availability.