Honeycrisp Apple and Feta Salad
This vibrant Honeycrisp Apple and Feta Salad is a symphony of flavors and textures, combining crisp, sweet apples with salty feta, crunchy nuts, and tangy cranberries. Dressed with a bright homemade honey mustard vinaigrette, it's a refreshing dish that perfectly balances sweet, savory, and tart notes. Ideal as a light lunch or an elegant side.
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Perfect balance of sweet, savory, and tangy flavors in every bite.
- Offers a delightful textural contrast with crisp apples, creamy feta, and crunchy nuts.
- Quick and easy to prepare, making it ideal for busy weeknights or entertaining.
- Beautifully vibrant, adding a pop of color to any meal.
- Versatile enough to be served as a light main or a refreshing side dish.
Ingredients
- 4 cups (approximately 120g-160g) mixed greens (such as arugula, spinach, or spring mix)
- 2 Honeycrisp apples, cored and thinly sliced
- ½ cup (75g) crumbled feta cheese
- ⅓ cup (40g) toasted walnuts or pecans, roughly chopped
- ¼ cup (40g) dried cranberries or pomegranate seeds
- ¼ cup (approximately 30g) thinly sliced red onion (optional)
- For the Honey Mustard Vinaigrette:
- 3 tablespoons (45ml) extra virgin olive oil
- 1 tablespoon (15ml) apple cider vinegar
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) Dijon mustard
- ¼ teaspoon fine sea salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
Instructions
- Prepare the Honey Mustard Vinaigrette by combining the olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl or a jar with a tight-fitting lid. Whisk vigorously or shake the jar until the ingredients are thoroughly emulsified and smooth. Season the vinaigrette with salt and black pepper, then taste and adjust the seasonings as needed to achieve your desired balance of sweet, tangy, and savory.
- Begin assembling the salad by arranging the mixed greens as the base in a large, shallow salad bowl or on individual serving plates. Ensure the greens are well-distributed to provide a soft bed for the other ingredients.
- Artfully arrange the thinly sliced Honeycrisp apples over the mixed greens. Distribute the crumbled feta cheese evenly across the salad, followed by the toasted walnuts or pecans, and then the dried cranberries or pomegranate seeds. If using, scatter the thinly sliced red onion over the top for an extra layer of flavor and crunch.
- Just before you are ready to serve the salad, drizzle the prepared honey mustard vinaigrette evenly over all the ingredients. Use a pair of salad tongs or clean hands to gently toss the salad, ensuring every component is lightly coated with the dressing without bruising the delicate greens or apple slices. Tossing just before serving prevents the salad from becoming soggy.
- Serve the Honeycrisp Apple and Feta Salad immediately as a vibrant and refreshing side dish, or present it as a light yet satisfying main course. Enjoy the delightful contrast of textures and flavors.
Tools You’ll Need
- Large salad bowl
- Small bowl or jar with lid (for vinaigrette)
- Whisk or fork
- Sharp chef's knife or mandoline (for apples and onion)
- Measuring spoons and cups
- Salad tongs
Essential Success Tips
- Choose firm, unblemished Honeycrisp apples for the best crispness and sweetness. Slice them just before assembling to prevent browning.
- Toast your nuts (walnuts or pecans) lightly in a dry pan over medium heat for 3-5 minutes until fragrant. This enhances their flavor and crunch.
- Always dress the salad just before serving. This keeps the greens crisp and prevents the apples from getting too soft.
- Don't over-dress the salad; a light coating of vinaigrette is all you need to enhance the natural flavors of the ingredients.
- For an extra layer of flavor, consider drizzling a tiny bit of high-quality balsamic glaze over the finished salad.
Professional Cooking Secrets
- To prevent apple slices from browning, toss them lightly in a small amount of lemon juice (about 1 teaspoon) before adding them to the salad. This acidic bath maintains their fresh appearance without altering the flavor profile significantly.
- For an elevated textural experience, consider candying a portion of your walnuts or pecans. A quick sauté with a pinch of sugar and a dash of cinnamon adds a delightful sweet crunch that complements the Honeycrisp apples beautifully.
- When preparing your vinaigrette, ensure the Dijon mustard is at room temperature. This helps it emulsify more smoothly with the oil and vinegar, resulting in a more cohesive and stable dressing.
Notes
- This salad is best enjoyed fresh. If you anticipate leftovers, store the dressed salad components separately and combine just before eating.
- For a heartier meal, add grilled chicken, salmon, or chickpeas to transform this side salad into a full entree.
- Feel free to experiment with other apple varieties like Fuji or Gala if Honeycrisp is unavailable, though Honeycrisp offers a superior crunch and sweetness.
- For a dairy-free option, omit the feta or substitute with a plant-based feta alternative.
Frequently Asked Questions
Can I make the Honeycrisp Apple and Feta Salad ahead of time?
You can prepare the vinaigrette up to 3-4 days in advance and store it in an airtight container in the refrigerator. The salad components like washed greens, sliced apples (tossed with lemon juice), and crumbled feta can be prepped, but assemble and dress the salad just before serving to maintain freshness and prevent sogginess.
What is the best way to slice the Honeycrisp apples for this salad?
For the best presentation and eating experience, thinly slice the apples. You can use a sharp chef's knife or a mandoline for uniform slices. Aim for slices that are about 2-3mm thick so they integrate well with the other ingredients and are easy to bite.
Are there any substitutions for the nuts or dried fruit?
Absolutely! If you don't have walnuts or pecans, slivered almonds or even roasted pumpkin seeds (pepitas) would be excellent. For dried fruit, golden raisins or chopped dried apricots could also work well if cranberries or pomegranate seeds are not available or preferred.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 9g, Fat: 28g, Carbs: 25g (per serving, approximate values based on typical ingredient quantities)
Allergy Information
Contains dairy (feta cheese) and tree nuts (walnuts/pecans). For a nut-free version, omit the nuts or substitute with toasted pumpkin or sunflower seeds. For a dairy-free option, omit the feta or use a plant-based alternative.
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