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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with cider vinaigrette: crisp apple slices, feta crumbles, ruby pomegranate arils, and candied walnuts over mixed greens. Tossed gently at the table for a fresh, juicy crunch with a sweet-tang drizzle.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Honeycrisp apples
  • 2 Honeycrisp apples Thinly sliced
Mixed greens
  • 6 cup mixed greens
Feta cheese
  • 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
  • 0.25 tsp salt To taste
Black pepper
  • 0.25 tsp black 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 glossy and evenly combined.
  2. Taste and adjust with a pinch more salt and pepper if needed, then set aside for drizzling.
Assemble the salad
  1. Arrange the mixed greens in a large bowl or platter to form an even layer.
  2. Top with the thinly sliced Honeycrisp apples, distributing them so each bite gets fruit.
  3. Sprinkle the crumbled feta evenly over the apples so it melts slightly from contact but stays crumbly.
  4. Scatter candied walnuts and pomegranate arils over the top for crunch and ruby pops.
  5. Add the thinly sliced red onion as a final savory layer.
Finish and serve
  1. Drizzle the vinaigrette over the salad just before serving for the best crisp texture.
  2. Toss gently at the table and serve immediately, keeping the greens light and the apples crisp.

Notes

Pro tip: wait to drizzle and toss until the moment you serve so the mixed greens stay crisp and the apple slices don’t weep. Refrigerate leftovers in an airtight container up to 2 days, but expect softened greens; dress and assemble fresh if possible. Freezing is not recommended. For a lighter option, use reduced-fat feta (or omit feta) while keeping the vinaigrette proportions the same.