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Honeycrisp Apple and Feta Salad

Honeycrisp Apple and Feta Salad with cider vinaigrette is a crisp, sweet-tart side featuring thin apple slices, feta crumbles, ruby pomegranate, and candied walnuts. Toss everything gently at the table so the greens stay fresh and lightly coated with dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Mixed greens
  • 6 cup mixed greens For best crunch, use a mix meant for salads and pat dry if wet.
Apples and cheese
  • 2 Honeycrisp apples Thin slices so they tangle evenly through the greens.
  • 0.75 cup crumbled feta Use crumbled feta for even coverage in every bite.
Toppings
  • 0.5 cup candied walnuts Roughly chop if your candied walnuts are large pieces.
  • 0.33 cup pomegranate arils Choose juicy arils for bright bursts of flavor.
  • 0.25 small red onion Thin slices for mild bite and easy layering.
Cider vinaigrette
  • 0.25 cup olive oil Use a good olive oil; it helps the vinaigrette cling to greens.
  • 2 tbsp apple cider vinegar Adds tangy balance to the honey and Dijon.
  • 1 tbsp honey Sweetens the vinaigrette without tasting overly sugary.
  • 1 tsp Dijon mustard Emulsifies the dressing for a smoother drizzle.
  • Salt and pepper to taste Season in small pinches until the dressing tastes balanced.

Method
 

Make the cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the mixture looks smooth and emulsified.
Assemble the salad
  1. Arrange the mixed greens in a large bowl or on a platter in an even layer so toppings distribute easily.
  2. Top with the thinly sliced Honeycrisp apples, feta crumbles, candied walnuts, pomegranate arils, and thin red onion slices.
Finish and serve
  1. Drizzle the vinaigrette across the salad just before serving so the greens don’t soften ahead of time.
  2. Toss gently at the table, just until the greens are lightly coated, then serve immediately.

Notes

Pro tip: Slice the apples thin and keep everything dry before assembling—wet greens can dilute the vinaigrette. Store leftover salad components separately: refrigerate greens and toppings up to 2 days, and keep the vinaigrette in a sealed jar up to 5 days (shake to recombine). Assemble and toss right before eating for best texture; freezing is not recommended. For a lower-sodium option, use reduced-sodium feta and season with less salt.