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Autumn Harvest Honeycrisp Apple and Feta Salad

Autumn Harvest Honeycrisp Apple and Feta Salad

iamwinfred
This Autumn Harvest Honeycrisp Apple and Feta Salad is a crisp, colorful celebration of fall flavors — thinly sliced Honeycrisp apples, creamy crumbled feta, candied pecans, and dried cranberries all tossed over fresh mixed greens with a tangy homemade apple cider vinaigrette. It comes together in just 15 minutes with no cooking required, making it the perfect effortless side dish, light lunch, or stunning starter for holiday gatherings.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 340 kcal

Equipment

  • Large salad bowl
  • Sharp chef's knife
  • Cutting board
  • Mandoline slicer (optional) for ultra-thin, even apple slices
  • Small bowl or mason jar with lid For mixing and storing the vinaigrette
  • Whisk or fork
  • Measuring spoons and cups
  • Salad tongs or large serving spoons

Ingredients
  

For the Salad

  • 5 oz mixed salad greens 140g; arugula, spinach, or spring mix all work well
  • 2 Honeycrisp apples medium-sized; cored and thinly sliced (about 1/8-inch thick)
  • 4 oz feta cheese 113g; crumbled; block feta packed in brine preferred over pre-crumbled
  • 1/2 cup candied pecans about 55g
  • 1/3 cup dried cranberries about 40g
  • 1/4 small red onion very thinly sliced into half-moon pieces

For the Apple Cider Vinaigrette

  • 3 tbsp apple cider vinegar
  • 2 tbsp honey adjust to taste; substitute maple syrup for a vegan version
  • 1 tsp Dijon mustard
  • 1 small garlic clove minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground preferred
  • 1/3 cup extra virgin olive oil 80ml; add slowly while whisking to emulsify

Instructions
 

  • Combine the apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl or mason jar, then whisk or shake to blend. Slowly drizzle in the olive oil while whisking constantly (or seal the jar and shake vigorously for 30 seconds) until the dressing is emulsified and creamy. Set aside.
  • Core and thinly slice the Honeycrisp apples to about 1/8-inch thick using a sharp knife or mandoline slicer. Immediately toss the slices in a small splash of the prepared vinaigrette or a squeeze of fresh lemon juice to prevent browning, then set aside.
  • Slice the red onion into very thin half-moon pieces. For a milder flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry before using.
  • Add the dry mixed greens to a large salad bowl, then scatter the thinly sliced red onion and dried cranberries evenly over the top.
  • Arrange the apple slices over the greens, then crumble the feta cheese generously across the salad. Scatter the candied pecans over the top last to keep them crunchy.
  • Whisk or shake the vinaigrette again, then drizzle it over the salad starting with about half; toss gently to coat and add more dressing to taste. Serve immediately for the best texture and crunch.

Notes

  • Use Honeycrisp apples for the best flavor and texture — their balance of sweetness, tartness, and crunch is ideal. Fuji or Pink Lady are the closest substitutes.
  • Always dress the salad right before serving. Once dressed, the greens will begin to wilt within 30 minutes.
  • Buy a block of feta packed in brine rather than pre-crumbled. It's creamier, saltier, and far more flavorful.
  • To make your own candied pecans: toss raw pecans in a dry skillet over medium heat for 3–5 minutes, then coat with a little butter, brown sugar, and a pinch of salt.
  • For a milder onion flavor, soak the sliced red onion in cold water for 5–10 minutes before adding it to the salad.
  • Make-ahead tip: Store all components separately in the refrigerator and combine only when ready to serve. The dressing keeps in a sealed jar for up to 1 week.
  • For a vegan version, skip the feta or use a plant-based alternative, and swap the honey for maple syrup in the dressing.
  • Cheese swaps: goat cheese, blue cheese, shaved Parmesan, or manchego all work well in place of feta — each changes the flavor profile slightly.
  • To make it a full meal, add sliced grilled chicken, roasted turkey, or a scoop of cooked farro or quinoa directly to the salad.
  • For a festive holiday variation, add pomegranate arils alongside the dried cranberries for extra color and a burst of juicy tartness.

Nutrition

Serving: 1ServingCalories: 340kcalCarbohydrates: 24gProtein: 6gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 25mgSodium: 380mgPotassium: 220mgFiber: 3gSugar: 18gVitamin A: 25IUVitamin C: 12mgCalcium: 18mgIron: 8mg
Keyword apple cider vinaigrette, apple feta salad, autumn harvest salad, fall salad recipe, Honeycrisp apple salad
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