Name: Honeycrisp Apple and Feta Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 Honeycrisp apples, thinly sliced; 1/4 cup crumbled feta cheese; 1 cup mixed greens (arugula, spinach, baby kale); 1/4 cup toasted pecans or walnuts; 1/2 small red onion, thinly sliced; 1/2 cucumber, sliced; 1/4 cup dried cranberries or raisins (optional); 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar (or apple cider vinegar); 1 tsp honey; Salt and pepper, to taste

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I’m excited to share this fresh and vibrant salad with you—it’s a perfect balance of crisp sweetness, creamy tang, and satisfying crunch. Honeycrisp Apple and Feta Salad

Why You’ll Love This Recipe

I love how the Honeycrisp apples bring a lively crunch and natural sweetness, while the feta adds a creamy, tangy contrast. Mixing in toasted nuts and dried cranberries gives each bite depth and texture. The homemade dressing ties it all together with a gentle balance of sweet and tangy that’s easy to whip up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 Honeycrisp apples, thinly sliced
1/4 cup crumbled feta cheese
1 cup mixed greens (arugula, spinach, baby kale)
1/4 cup toasted pecans or walnuts
1/2 small red onion, thinly sliced
1/2 cucumber, sliced
1/4 cup dried cranberries or raisins (optional)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or apple cider vinegar)
1 tsp honey
Salt and pepper, to taste

Directions

I toast the nuts in a dry skillet over medium heat until fragrant and lightly browned.
I wash and slice the apples, cucumber, and red onion. Then I combine them with the mixed greens and feta in a large bowl.
I whisk together the olive oil, vinegar, honey, salt, and pepper in a small bowl or jar.
I drizzle the dressing over the salad, toss gently, and sprinkle the toasted nuts and cranberries on top. I like to serve it immediately.

Servings and timing

This recipe yields 4 servings and takes about 10 minutes to prepare—perfect for a light lunch or a quick side dish.

Variations

I make it heartier by adding grilled chicken or shrimp for protein.
Goat cheese or blue cheese are great alternatives to feta.
I sometimes swap pecans or walnuts with almonds or pumpkin seeds for a flavor twist.

Storage/reheating

This salad is best enjoyed fresh. If I have leftovers, I store the components separately—greens and apples in one container, dressing in another. I drizzle a bit of lemon juice on the apple slices to prevent browning. They stay fresh for 1–2 days in the fridge. The dressing keeps for up to a week.

FAQs

1. Can I make the salad ahead of time?

I prefer prepping ingredients in advance and assembling just before serving. It helps keep the apples crisp and greens fresh.

2. What if I don’t have Honeycrisp apples?

I’ve used Fuji, Gala, or Pink Lady apples with great results. They have a similar sweet‑tart flavor and stay crisp in the salad.

3. Can I make it vegan?

Yes—I swap feta for vegan cheese or crumbled tofu, and ensure the dressing is plant‑based. It’s still delicious!

4. How do I keep the dressing from separating?

I whisk it well before serving. Adding a small spoon of Dijon mustard also helps emulsify the dressing nicely.

5. How should I store leftovers?

I store the salad components (except dressing) in the fridge for up to 2 days and keep the dressing separate for up to a week. Then I toss everything fresh just before serving.

Conclusion

I absolutely adore this Honeycrisp Apple and Feta Salad—it’s quick, colorful, and perfectly balanced for a light meal or side dish. I’m sure it’ll become a favorite in my kitchen, and I hope it becomes one in yours too. Enjoy the crisp, sweet, salty, and tangy notes all folded into one satisfying bite!