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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with a cider vinaigrette and crunchy candied walnuts. Thin apple slices, ruby pomegranate arils, and feta crumbles come together over mixed greens for a bright, tangy bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
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 red onion small, 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
  • 0.125 tsp pepper to taste

Method
 

Make the cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the mixture looks evenly combined and glossy, with no streaks.
Assemble the salad
  1. Arrange mixed greens in a large bowl or platter to form an even base layer.
  2. Top the greens with thinly sliced Honeycrisp apples, scattering the slices across the surface.
  3. Sprinkle crumbled feta over the apples so it clings to both greens and fruit.
  4. Add candied walnuts and pomegranate arils, distributing them for bursts of crunch and ruby color.
  5. Finish with thinly sliced red onion so it shows through in small strands.
Dress and serve
  1. Drizzle the vinaigrette across the salad just before serving so the greens stay crisp.
  2. Toss gently at the table and serve immediately, aiming for a light coating rather than heavy dressing coverage.

Notes

For best crunch, slice the apples right before assembling and keep the vinaigrette separate until serving. Store leftovers covered in the refrigerator up to 1 day; the greens will soften but still taste good. No need to freeze. For a dairy-light option, use a lactose-free feta or finely crumbled goat cheese instead.