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Harvest Honeycrisp Apple and Feta Salad

Harvest Honeycrisp Apple and Feta Salad with Toasted Pecans

A vibrant and flavorful fall salad featuring crisp Honeycrisp apples, salty feta, sweet cranberries, and crunchy pecans, tossed in a tangy apple cider vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Fall
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 4 Honeycrisp Apples cored and thinly sliced
  • 4 ounces Feta Cheese crumbled
  • 1 1/2 cup Dried Cranberries
  • 1 1/4 cup Pecans toasted and roughly chopped
  • 5 cups Baby Spinach
Dressing Ingredients
  • 2 tablespoons Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoon Salt
  • 1 1/4 teaspoon Black Pepper

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Baking sheet

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned. Let cool completely, then roughly chop.
  2. In a large bowl, combine the baby spinach, sliced apples, crumbled feta cheese, dried cranberries, and toasted pecans.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  4. Pour the dressing over the salad.
  5. Gently toss to combine, ensuring all ingredients are coated in the dressing.
  6. Serve immediately or chill for later. Enjoy!

Notes

For a heartier salad, add grilled chicken or roasted vegetables. You can also substitute other types of nuts for the pecans, such as walnuts or almonds. If making ahead, add the dressing just before serving to prevent the apples from becoming soggy.