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Honeycrisp Apple and Feta Salad

Honeycrisp Apple and Feta Salad with cider vinaigrette is a crisp, juicy mix of thin apple slices, feta crumbles, pomegranate arils, and candied walnuts. Assemble greens on a platter, then drizzle the honey-Dijon cider vinaigrette just before serving for the best crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

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

Method
 

Make the cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing looks smooth and evenly combined.
Assemble the salad
  1. Arrange the mixed greens in a large bowl or on a platter so they form a single, even layer.
  2. Top with thinly sliced Honeycrisp apple slices, then scatter crumbled feta, candied walnuts, and pomegranate arils over the greens.
  3. Add the thinly sliced red onion last so it stays bright and crisp on top.
Finish and serve
  1. Drizzle the vinaigrette across the salad just before serving for the best crunch.
  2. Toss gently at the table to lightly coat the greens without breaking up the apples and feta.

Notes

For maximum crunch, keep the vinaigrette and toppings separate until serving, then assemble and drizzle right before tossing. Store leftover salad components (greens only) in the refrigerator up to 2 days; assembled salad will soften quickly. Freezing is not recommended. For a lighter option, use reduced-fat feta and keep the walnuts to 1/4 cup.