Crisp Honeycrisp Apple & Feta Fall Harvest Salad with Toasted Pecans and Honey-Dijon Vinaigrette Recipe
This Crisp Honeycrisp Apple & Feta Fall Harvest Salad combines fresh mixed greens with the sweet crunch of Honeycrisp apples, tangy feta cheese, toasted pecans, and a vibrant honey-Dijon vinaigrette. Perfectly balanced with dried cranberries and optional red onion or pumpkin seeds, this salad is a refreshing and flavorful celebration of autumn produce, making it an ideal light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad 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)
Honey-Dijon Vinaigrette
- 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
- Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast for 5 to 8 minutes until they turn golden and fragrant. Remove from the oven and allow them to cool completely.
- Prepare the Greens: Thoroughly wash and dry the mixed greens to prevent sogginess. Place the greens into a large salad bowl to create the salad base.
- Slice the Produce: Thinly slice the Honeycrisp apple and red onion if using, and add them to the bowl along with dried cranberries and the cooled toasted pecans, distributing the ingredients evenly.
- Add Feta and Optional Seeds: Sprinkle the crumbled feta cheese over the salad, adding pumpkin seeds on top if desired, to introduce extra texture and flavor complexity.
- Make the Honey-Dijon Vinaigrette: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and freshly ground black pepper, whisking until the dressing is fully emulsified and smooth.
- Toss the Salad: Drizzle about three-quarters of the vinaigrette over the salad and gently toss to evenly coat the ingredients without bruising the greens, ensuring every bite is flavorful.
- Serve Immediately: Add more dressing if desired. Serve the salad right away to enjoy the freshest flavors and maintain the crisp textures of the ingredients.
Notes
- To toast nuts evenly, keep a close eye as they can burn quickly.
- For a vegan version, substitute feta with a plant-based cheese and honey with maple syrup.
- Use pomegranate seeds instead of cranberries for added color and tartness.
- Make sure greens are completely dry to keep salad crisp.
- Salad is best enjoyed fresh but can be prepped in advance by keeping dressing separate until serving.
Keywords: Honeycrisp apple salad, fall salad, feta cheese salad, toasted pecans, honey-Dijon dressing, autumn harvest salad, mixed greens salad
