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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with a cider vinaigrette, built for crisp crunch and a tangy finish. Thin-sliced Honeycrisp apples, feta crumbles, ruby pomegranate arils, and candied walnuts are layered over mixed greens and tossed right 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
  

Salad base
  • 6 cup mixed greens
  • 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 until smooth and combined.
  2. Stop whisking once the vinaigrette looks glossy and evenly colored.
Assemble the salad platter
  1. Arrange mixed greens in a large bowl or platter in an even layer for easy topping.
  2. Top with thinly sliced Honeycrisp apples, then scatter feta crumbles across the surface.
  3. Add candied walnuts, pomegranate arils, and thinly sliced red onion over the top.
Dress and serve
  1. Drizzle the vinaigrette across the salad just before serving for best crunch.
  2. Toss gently at the table so greens stay light and the apples remain crisp.

Notes

Pro tip: keep the vinaigrette separate until right before serving, especially if the greens are pre-washed—this helps prevent sogginess. Store assembled salad (without dressing) in the fridge up to 2 days, and keep leftovers refrigerated in a sealed container; walnuts may soften slightly. Freezing is not recommended. Dietary swap: use feta-style vegan cheese in the same amount for a dairy-free version while keeping the tangy profile.