Honeycrisp Apple and Feta Salad

A crisp, colorful salad featuring sweet-tart Honeycrisp apples, creamy feta, crunchy nuts, and a zesty vinaigrette—it’s a perfect balance of flavors and textures that works well as a side or a light lunch.

Why You’ll Love This Recipe

I love how this salad brings together crisp, juicy apples and tangy feta in every bite. The combination of sweet fruit, savory cheese, and crunchy nuts makes it feel sophisticated yet effortless. It’s one of my favorite go-to salads when I want something fresh, vibrant, and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large Honeycrisp apples, cored and thinly sliced or diced

• 4 ounces crumbled feta cheese

• 4 cups mixed salad greens (spinach, arugula, spring mix)

• ½ cup toasted walnuts or pecans, roughly chopped

• ¼ cup thinly sliced red onion

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 1 tablespoon honey or maple syrup

• Salt and freshly ground black pepper, to taste

directions

1. I toss sliced apples in lemon juice to prevent browning.

2. I whisk together olive oil, honey, a pinch of salt, and black pepper in a small bowl.

3. I arrange mixed greens in a salad bowl or on a platter.

4. I add the apple slices, crumbled feta, red onion, and nuts on top of the greens.

5. I drizzle the vinaigrette evenly over the salad.

6. I gently toss to coat all ingredients, then serve immediately.

Servings and timing

• Servings: serves 4 as a side or 2 as a light main

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• I swap feta for goat cheese or blue cheese for a different tang profile.

• I add dried cranberries, pomegranate seeds, or apple chips for extra sweetness and texture.

• I use candied pecans or walnuts for a caramelized crunch.

• I stir in fresh herbs like mint or basil to brighten the flavor.

• I substitute kale or shaved Brussels sprouts for the greens to add a hearty base.

storage/reheating

I assemble this salad just before serving to preserve freshness. If I need to prep ahead, I keep salad components separate: apples tossed in lemon juice, greens washed and dried, nuts toasted, and dressing in a jar. I combine everything right before serving to maintain crisp textures.

FAQs

Can I use a different apple variety?

Yes—I love Honeycrisp for their crunch and sweetness, but Gala, Fuji, or Pink Lady also work beautifully in this salad.

What can I use instead of feta?

Goat cheese adds creaminess, while blue cheese gives a bold flavor. I also use ricotta salata for a milder profile.

Can I make this salad ahead of time?

I prepare the components separately up to a day ahead. I combine everything right before serving so the greens and apples stay crisp.

Is this salad vegetarian?

Yes—it’s vegetarian as written. To make it vegan, I replace feta with vegan cheese or omit it, and swap honey for maple syrup.

Can I add protein to make it a meal?

Absolutely—I often top this salad with grilled chicken, shrimp, or chickpeas to turn it into a satisfying lunch or dinner.

Conclusion

I find this Honeycrisp Apple and Feta Salad delightfully fresh and flavorful—every bite offers a lovely mix of textures and tastes. It’s quick to assemble yet feels special, making it a perfect addition to any meal. I hope it brings that bright, crunchy goodness to your table as much as it does to mine!

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