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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with pomegranate and candied walnuts, finished with a honey-Dijon cider vinaigrette. Crisp greens and thin apple slices stay fresh when you dress and toss gently right before serving.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Salad base and toppings
  • 6 cup mixed greens
  • 2 Honeycrisp apples Thinly sliced for crisp, even bites.
  • 0.75 cup crumbled feta
  • 0.5 cup candied walnuts
  • 0.33 cup pomegranate arils
  • 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
  • 0.5 tsp salt To taste; start small and adjust.
  • 0.25 tsp pepper To taste; freshly ground if possible.

Method
 

Make the honey-Dijon cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and glossy, about 30 seconds.
Assemble the salad
  1. Arrange mixed greens in a large bowl or platter in an even layer so the toppings are easy to see.
  2. Top the greens with thin Honeycrisp apple slices, crumbled feta, candied walnuts, pomegranate arils, and thin red onion slices for balanced coverage.
Dress and serve
  1. Drizzle the vinaigrette over the salad just before serving so the greens stay crisp and bright.
  2. Toss gently at the table, stopping as soon as everything looks lightly coated with no soggy spots.

Notes

For the crunchiest texture, slice the Honeycrisp apples thin and keep the vinaigrette separate until serving. Refrigerate assembled salad components (greens covered, toppings separate) up to 2 days; keep vinaigrette in a jar up to 5 days. Freezing is not recommended due to fresh greens. If you want a lighter option, use part-skim feta (or omit feta and add extra apple and walnuts for a nut-forward texture).