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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with a quick cider vinaigrette—crisp apple slices, tangy feta, and pomegranate arils over mixed greens. Lightly toss at the table for a fresh, crunchy texture.
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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
  

mixed greens
  • 6 cup mixed greens
Honeycrisp apples
  • 2 Honeycrisp apples thinly sliced
feta
  • 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 and pepper
  • 1 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, looking for a glossy emulsion.
Build the salad
  1. Arrange mixed greens in a large bowl or on a platter in an even layer.
  2. Top with thinly sliced Honeycrisp apples, scattering them across the greens for even bites.
  3. Sprinkle crumbled feta over the apples so it lands in small, craggy pieces.
  4. Add candied walnuts and pomegranate arils, distributing them so ruby bursts show through the greens.
  5. Finish with thinly sliced small red onion for a bright edge of flavor.
Dress and serve
  1. Drizzle the vinaigrette over the salad just before serving, aiming for an even coat across the top.
  2. Toss gently at the table so the greens stay crisp and the apple slices don’t bruise.

Notes

Pro tip: slice the apples right before assembling and dress at the table to keep the greens crisp. Store leftovers covered in the refrigerator up to 1 day, but expect softened greens after dressing; freeze is not recommended. For a lighter option, use reduced-fat feta while keeping the same honey-cider vinaigrette balance.