Description
A refreshing and vibrant Honeycrisp Apple and Feta Salad featuring crisp apples, tangy feta, crunchy walnuts, and sweet dried cranberries, all tossed in a light honey apple cider vinaigrette. Perfect as a light lunch or a side dish.
Ingredients
Scale
Salad
- 2 Honeycrisp apples
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash Greens: Start by washing the mixed salad greens thoroughly in cold water. Once washed, dry the greens using a salad spinner or by patting them gently with a clean kitchen towel to remove excess moisture.
- Prepare Apples: Core and slice the Honeycrisp apples into thin, bite-sized pieces. Cut each apple into quarters before removing the core and slicing. Set aside.
- Prepare Feta Cheese: Place the crumbled feta cheese in a small bowl for easy mixing later.
- Chop Walnuts: Roughly chop the walnuts into small, even pieces to add a crunchy texture to the salad.
- Combine Nuts and Cranberries: In a separate bowl, mix the chopped walnuts with dried cranberries to evenly distribute flavors.
- Make Dressing: Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard in a small jar or bowl until well combined. Season with salt and black pepper to taste.
- Toss Salad Ingredients: In a large salad bowl, gently combine the salad greens, apple slices, crumbled feta cheese, walnut and cranberry mixture.
- Dress the Salad: Pour the dressing over the salad mixture and toss carefully to ensure all ingredients are coated evenly with the dressing.
- Adjust Seasoning: Taste and adjust seasoning by adding more salt or pepper if desired.
- Serve: Serve immediately to enjoy the fresh and vibrant flavors of the Honeycrisp Apple and Feta Salad.
Notes
- Use Honeycrisp apples for their perfect balance of sweetness and tartness.
- To prevent apple slices from browning, toss them with a little lemon juice before adding to the salad.
- Walnuts can be toasted for extra crunch and flavor.
- The salad is best served fresh but can be prepared ahead by storing components separately.
- Feel free to substitute walnuts with pecans or almonds according to preference or availability.
