Honeycrisp Apple And Feta Salad Recipe

I put together an Apple Walnut Fruit Salad with Honeycrisp apples, creamy feta, crunchy walnuts and a tangy honey mustard vinaigrette, and there’s a surprising twist in the dressing that sets it apart.

I love to make salads that surprise you, and this Honeycrisp Apple and Feta Salad does exactly that. Crisp Honeycrisp apples meet salty crumbled feta cheese in a way that’s oddly provocative, every forkful gives a sweet snap then a creamy tang.

It started as a quick idea and turned into what I now call my Best Apple Salad because people can’t stop asking what’s in it. There’s a neat crunchy contrast that keeps you guessing, and yes I sometimes eat it straight from the bowl when no ones looking.

Try it and you’ll see what I mean.

Ingredients

• Crisp, sweet tart apple adds fiber and natural sugar, brings bright crunchy sweetness.
• Salty creamy cheese gives protein and tang, a savory contrast to the fruit.
• Leafy greens offer vitamins fiber and color, they keep the salad light.
• Toasted walnuts add crunchy texture and healthy fats and some earthy bitterness.
• Chewy sweet tart bursts from cranberries or pomegranate seeds give extra carbs.
• Thin red onion brings sharp bite and mild sweetness, balances the richer pieces.
• Simple vinaigrette adds healthy oil, tangy vinegar and a touch of honey.
• A pinch of salt and pepper lifts flavors without adding calories or carbs.

Ingredient Quantities

• 6 cups mixed salad greens (baby spinach, arugula or your fav mix)
• 2 large Honeycrisp apples, cored and thinly sliced
• 3/4 cup crumbled feta cheese
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup thinly sliced red onion
• 1/3 cup dried cranberries or pomegranate seeds
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

How to Make this

1. Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, 3 to 5 minutes; remove to cool and roughly chop so they don’t burn.

2. Whisk or shake in a jar 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and a pinch of salt and pepper until emulsified — taste and adjust.

3. Put the thinly sliced Honeycrisp apples in a bowl and toss with about 1 tablespoon of the dressing you just made so they don’t brown while you finish the rest.

4. Thinly slice the red onion, soak it in cold water for 5 to 10 minutes to mellow the bite, then drain and pat dry.

5. In a large bowl combine 6 cups mixed salad greens, the drained red onion, and 1/3 cup dried cranberries or pomegranate seeds.

6. Add the dressed apple slices and the toasted chopped walnuts to the greens.

7. Sprinkle 3/4 cup crumbled feta cheese over the salad.

8. Drizzle most of the remaining dressing over the salad and gently toss to coat the leaves, apples and nuts; don’t over toss or the greens will get soggy.

9. Taste and season with extra salt and freshly ground black pepper if needed; if it needs more zip add a tiny splash more vinegar or a touch more honey if too tart.

10. Serve immediately for best crunch; store leftover dressing separately and if you must save salad, keep apples and dressing apart and assemble just before serving.

Equipment Needed

1. Dry skillet or non stick frying pan, for toasting the walnuts
2. Cutting board and sharp chef’s knife, to slice apples and onion and roughly chop nuts
3. Large salad bowl, to combine greens and toss everything together
4. Small bowl or jar with a tight lid plus a whisk or fork, to make and shake the dressing
5. Measuring spoons and a tablespoon or small measuring cup, for the oil vinegar honey and mustard
6. Fine mesh strainer or colander and a small bowl, to soak and drain the red onion
7. Salad servers or tongs, to gently toss and serve without bruising the greens
8. Airtight container or jar, to store leftover dressing separately so the salad stays crisp

FAQ

Honeycrisp Apple And Feta Salad Recipe Substitutions and Variations

• Mixed salad greens: romaine, baby kale, butter lettuce or mâche (use whatever’s fresh)
• Honeycrisp apples: Fuji, Gala, Pink Lady or a crisp pear like Bartlett
• Feta cheese: goat cheese, ricotta salata, crumbled blue cheese or cotija
• Toasted walnuts: toasted pecans, sliced almonds, pepitas or roasted sunflower seeds

Pro Tips

1) Toast nuts hot and fast, keep your eyes on them cause they go from perfect to burnt in a blink. Dump them on a plate to cool right away so they stop cooking, and chop them roughly so you get big crunchy bites not dust.

2) Stop apples from browning by tossing them with a little acid right after you slice them, lemon or a splash of vinegar works fine, or even a tablespoon of the dressing if you made it first. If you need to prep early put the slices in cold water with a squeeze of lemon and chill, but drain well before adding so the salad doesnt get soggy.

3) If you want the onion to sing instead of stab you, quick pickle it for 5 to 10 minutes in a splash of vinegar, pinch of salt and a little sugar, then drain. Soaking in cold water helps too but quick pickling adds flavor and a nicer color.

4) Make the dressing ahead and keep it chilled, shake or whisk it again just before serving so it re-emulsifies. Dress the salad at the last minute and reserve a little dressing to finish plates, that way the greens stay crisp and every bite has the right balance of sweet and tangy.