Name: Crisp Honeycrisp Apple & Feta Fall Harvest Salad with Toasted Pecans and Honey-Dijon Vinaigrette Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 6 cups mixed greens (spinach, arugula, or spring mix); 1 large Honeycrisp apple, thinly sliced; ½ cup crumbled feta cheese; ⅓ cup toasted pecans (or walnuts); ¼ cup dried cranberries (or pomegranate seeds as an optional extra); ¼ medium red onion, thinly sliced (optional); 2 tbsp pumpkin seeds (optional, for extra crunch); ¼ cup extra-virgin olive oil; 2 tbsp apple cider vinegar; 1 tbsp honey (or maple syrup); 1 tsp Dijon mustard; Salt and freshly ground black pepper, to taste

Introduction

This Crisp Honeycrisp Apple & Feta Fall Harvest Salad combines sweet, tart, and savory flavors for a refreshing and satisfying dish. Toasted pecans add a delightful crunch, while a honey-Dijon vinaigrette ties all the elements together perfectly. It’s an ideal salad to brighten up autumn meals or serve as a side at any gathering.

A fresh salad served in a white bowl, showing a layer of green lettuce leaves at the bottom with thin slices of pale yellow apple arranged on top. Scattered across the salad are whole pecans, small white chunks of cheese, and dark red dried cranberries. The salad also has some thin slices of red onion mixed in, creating a mix of colors and textures on the fresh green bed. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups mixed greens (spinach, arugula, or spring mix)

1 large Honeycrisp apple, thinly sliced

½ cup crumbled feta cheese

⅓ cup toasted pecans (or walnuts)

¼ cup dried cranberries (or pomegranate seeds)

¼ medium red onion, thinly sliced (optional)

2 tbsp pumpkin seeds (optional, for extra crunch)

¼ cup extra-virgin olive oil

2 tbsp apple cider vinegar

1 tbsp honey (or maple syrup)

1 tsp Dijon mustard

Salt and freshly ground black pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 5–8 minutes until golden and fragrant. Remove from the oven and let cool completely.

Step 2: Wash and thoroughly dry the mixed greens. Place them in a large salad bowl.

Step 3: Thinly slice the Honeycrisp apple and red onion, if using. Add them to the bowl along with the dried cranberries and toasted pecans.

Step 4: Sprinkle the crumbled feta cheese and pumpkin seeds (if using) over the top of the salad.

Step 5: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.

Step 6: Drizzle about three-quarters of the vinaigrette over the salad and toss gently to coat, being careful not to bruise the greens.

Step 7: Add more dressing if desired. Serve immediately to enjoy the freshest flavor and crunch.

Tips & Variations

For a nut-free version, omit the pecans and pumpkin seeds and substitute sunflower seeds for added texture.

Try substituting goat cheese for feta if you prefer a creamier, tangier flavor.

Use pomegranate seeds instead of dried cranberries for a juicy burst of sweetness and extra color.

Make the vinaigrette ahead and store it in the fridge for up to a week; whisk before using.

Storage

This salad is best enjoyed fresh to maintain the crispness of the apples and greens. If you need to store leftovers, keep the salad ingredients and vinaigrette separate in airtight containers in the refrigerator for up to 2 days. Toss with dressing just before serving. Leftover vinaigrette can be refrigerated for up to a week and shaken well before reuse.

FAQs

Can I use other apple varieties if I don’t have Honeycrisp?

Yes, any crisp and slightly tart apple like Fuji, Granny Smith, or Pink Lady will work well in this salad.

How can I make this salad vegan?

To make the salad vegan, replace the feta cheese with a plant-based cheese alternative or omit it altogether. Use maple syrup instead of honey in the vinaigrette.