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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with a cider vinaigrette—crisp apples, briny feta, and sweet pomegranate over mixed greens. Finished with candied walnuts for crunch and a glossy drizzle just before serving.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Mixed greens
  • 6 cup mixed greens
Apple and toppings
  • 2 Honeycrisp apples thinly sliced
  • 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
  • Salt and pepper to taste

Method
 

Make the cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until smooth and glossy. (Cue: thickened honey streaks disappear into the dressing.)
Assemble the salad
  1. Arrange mixed greens in a large bowl or on a platter in an even layer. (Cue: greens should be fluffy with visible edges, not packed tightly.)
  2. Top with thinly sliced Honeycrisp apples, crumbled feta, candied walnuts, pomegranate arils, and thinly sliced red onion. (Cue: distribute fruit and feta so each scoop gets toppings.)
  3. Drizzle the vinaigrette over the salad just before serving. (Cue: a light, even sheen coats the greens.)
  4. Toss gently at the table to avoid bruising the apple slices. (Cue: greens lightly glisten while apples and feta stay intact.)

Notes

For best crunch, slice the apples and onion and toast/measure walnuts right before assembling, then dress only at serving. Refrigerate leftovers in a covered container up to 1 day, but expect apples and greens to soften; the vinaigrette can be kept refrigerated up to 5 days. If you want a lighter option, swap candied walnuts for toasted chopped walnuts and use a little less honey in the vinaigrette.