Crisp Honeycrisp Apple & Feta Fall Harvest Salad with Toasted Pecans and Honey-Dijon Vinaigrette
Ingredients:
For the Salad:
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)
Optional: 2 tbsp pumpkin seeds for extra crunch
For the 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
Directions:
Preheat oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 5–8 minutes until golden and fragrant. Let cool completely.
Wash and thoroughly dry the mixed greens. Add them to a large salad bowl.
Thinly slice the Honeycrisp apple and red onion (if using). Add them to the bowl along with dried cranberries and toasted pecans.
Add the crumbled feta cheese and sprinkle pumpkin seeds on top if using.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
Drizzle about ¾ of the vinaigrette over the salad and toss gently to coat without bruising the greens.
Add more dressing if desired and serve immediately for the freshest flavor and crunch.
Prep Time: 15 minutes
Cooking Time: 5–8 minutes (for toasting nuts)
Total Time: ~20 minutes
Kcal: ~280 kcal per serving
Servings: 4 servings