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Autumn harvest apple and feta salad in a bowl
ChefMaster Emily

Autumn Harvest Honeycrisp Apple and Feta Salad

This Autumn Harvest Honeycrisp Apple and Feta Salad is basically fall in a bowl. Imagine crunchy Honeycrisp apples, creamy feta, toasted pecans, and tart dried cranberries all tossed in a maple-Dijon vinaigrette. It’s bright, fresh, and comforting—perfect for holidays or weekday meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American, Seasonal
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad
  • 2 Honeycrisp apples thinly sliced
  • 1/2 cup feta cheese crumbled
  • 6 cups mixed greens
  • 1/2 cup toasted pecans roughly chopped
  • 1/3 cup dried cranberries
  • 1/4 red onion thinly sliced
Maple-Dijon Vinaigrette
  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Slice the apples thinly, crumble the feta, toast the pecans, and wash/dry the greens.
  2. In a small jar, shake together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to make the vinaigrette.
  3. In a large bowl, combine greens, apples, cranberries, red onion, pecans, and feta.
  4. Drizzle with vinaigrette and gently toss until evenly coated. Serve immediately.

Notes

To avoid soggy greens, add dressing just before serving. Chill apples for extra crunch and toss in lemon juice to prevent browning.