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A fresh and vibrant fall salad featuring crisp Honeycrisp apples, creamy feta, crunchy walnuts, and sweet dried cranberries tossed with a honeyed apple-cider vinaigrette.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 Honeycrisp apples, thinly sliced
  • 4 cups mixed greens (blend of arugula and butter lettuce)
  • 1 cup feta cheese, crumbled
  • ½ cup chopped walnuts (or toasted pecans as an alternative)
  • ½ cup dried cranberries (or other dried fruit)
  • 2 tablespoons olive oil (high-quality)
  • 1 tablespoon apple cider vinegar (can substitute lemon juice)
  • 1 teaspoon honey (adjust for sweetness)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Whisk together olive oil, apple cider vinegar, and honey until smooth; season with salt and pepper to taste and set aside.
  2. Thinly slice Honeycrisp apples; optionally toss slices in a bit of lemon juice to prevent browning if prepping ahead.
  3. Line a large serving bowl with mixed greens.
  4. Arrange the thinly sliced apples over the greens.
  5. Crumble feta cheese over the salad.
  6. Sprinkle chopped walnuts and dried cranberries on top.
  7. Drizzle the dressing evenly over the salad, coating leaves and apple slices.
  8. Gently toss the salad with salad tongs to combine, taking care not to break the apple slices or crumble the feta excessively.

Notes

Pick firm, unblemished Honeycrisp apples for best crispness and flavor., Toss salad gently to maintain apple slice integrity and feta texture., Dress salad at the last minute to avoid soggy greens., Store leftover dressing, apples, and greens separately in airtight containers in the fridge; consume within 1 day., Make dressing up to 3 days ahead and store refrigerated., Slice apples and toss with lemon juice up to 24 hours ahead to prevent browning., For nut allergies, substitute walnuts with sunflower seeds or omit nuts., To add protein, top with grilled chicken, seared salmon, or chickpeas., For dairy-free option, substitute feta with plant-based cheese alternatives., Optional mix-ins: balsamic glaze for sweetness and tang, fresh herbs (basil, mint, parsley), sliced jalapeños or crushed red pepper flakes for heat.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 250 kcal per serving
  • Fat: 18 g per serving
  • Carbohydrates: 18 g per serving
  • Protein: 7 g per serving