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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad with a tangy cider vinaigrette, crisp mixed greens, and ruby pomegranate crunch. Toss it at the table for juicy apple slices and feta crumbles that stay light.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

mixed greens
  • 6 cup mixed greens
Honeycrisp apples
  • 2 Honeycrisp apples thinly sliced
feta
  • 0.75 cup feta crumbled
candied walnuts
  • 0.5 cup candied walnuts
pomegranate arils
  • 0.33 cup pomegranate arils
red onion
  • 0.25 small red onion thinly sliced
olive oil
  • 0.25 cup olive oil
apple cider vinegar
  • 2 tbsp apple cider vinegar
honey
  • 1 tbsp honey
Dijon mustard
  • 1 tbsp Dijon mustard
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste

Method
 

Make the cider vinaigrette
  1. Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the dressing looks smooth and evenly blended (no visible streaks).
Assemble the salad
  1. Arrange mixed greens in a large bowl or platter so they form an even layer for topping.
  2. Top with thinly sliced Honeycrisp apples, spreading them across the greens so each bite includes fruit.
  3. Scatter crumbled feta over the salad in small pieces for a creamy contrast.
  4. Sprinkle candied walnuts and pomegranate arils over the top, then add thinly sliced red onion for bright, sharp flavor.
Finish and serve
  1. Drizzle the cider vinaigrette across the salad just before serving so the greens stay crisp.
  2. Toss gently at the table until the vinaigrette lightly coats everything, then serve immediately while the apple slices look fresh and crisp.

Notes

Pro tip: slice the Honeycrisp apples right before assembling so they stay crisp and don’t weep. Refrigerate leftovers in an airtight container up to 2 days, but keep vinaigrette separate if possible for the best texture. Freezing is not recommended for this salad. For a lighter option, use feta made with part-skim milk while keeping the same candied walnuts and pomegranate for the signature sweet-tart crunch.