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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with a cider vinaigrette—crisp apple slices, ruby pomegranate arils, and candied walnuts over mixed greens. Quick to assemble and lightly tossed at the table for crunch that lasts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Method Notes

Ingredients
  

Salad greens
  • 6 cup mixed greens
Fruit and cheese
  • 2 Honeycrisp apples thinly sliced
  • 0.75 cup crumbled feta
  • 0.33 cup pomegranate arils
Crunch and aromatics
  • 0.5 cup candied walnuts
  • 0.25 small red onion thinly sliced
Cider vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.25 salt to taste
  • 0.25 pepper to taste

Method
 

Make the cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and evenly combined.
Assemble the salad
  1. Arrange mixed greens in a large bowl or platter in an even layer so toppings stay visible.
  2. Top the greens with thinly sliced Honeycrisp apples, then scatter crumbled feta, candied walnuts, pomegranate arils, and thinly sliced red onion over the top.
Dress and serve
  1. Drizzle the vinaigrette across the salad just before serving to keep the greens crisp.
  2. Toss gently at the table so the apple slices and feta stay intact.

Notes

Pro tip: keep the dressing separate until serving—pomegranate and candied walnuts tend to soften faster once dressed. Store dressed salad in the fridge up to 1 day, but keep leftovers undressed for best crunch (up to 2 days). Freezing isn’t recommended. For a dairy-light option, substitute crumbled feta with a salty vegan feta-style alternative.