Can I make Apple and Feta Salad ahead of time?

Yes, you can prepare most of the components in advance. Slice the apples just before serving to prevent browning, or toss them in a bit of lemon juice. Keep the dressing, greens, and toppings separate until you're ready to assemble to maintain the best texture and freshness.

What type of apples work best for this salad?

Honeycrisp apples are ideal because of their crisp texture and sweet-tart balance, but other firm apples like Gala, Fuji, or Pink Lady are excellent alternatives. Avoid softer varieties like Red Delicious, as they may become mushy when sliced.

How can I make this Apple and Feta Salad more filling?

To turn this into a hearty meal, add protein like grilled chicken, tofu, or turkey. You can also include grains like quinoa, farro, or wild rice to increase fiber and keep you full longer. These additions blend seamlessly with the salad’s existing flavors.

Apple and Feta Salad – Easy, Fresh, and Perfect for Fall Meals

Name: Apple and Feta Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 6 cups mixed greens (spinach, arugula, or spring mix): fresh base for the salad; 1 large Honeycrisp apple, thinly sliced: provides crisp texture and sweetness; 1/2 cup crumbled feta cheese: adds creamy, salty contrast; 1/3 cup pecans, toasted: nutty crunch and warmth; 1/4 cup dried cranberries: chewy texture and tartness; 1/4 cup pomegranate seeds (optional): juicy burst and color; 1/4 red onion, thinly sliced: adds a mild bite; 2 tablespoons pumpkin seeds (optional): extra crunch and nutrition; 1 tablespoon fresh thyme leaves (optional): for herby aroma; 1/4 cup olive oil: base for the vinaigrette; 2 tablespoons apple cider vinegar: tangy acidity; 1 tablespoon honey: natural sweetness; 1 teaspoon Dijon mustard: sharpness and depth; Salt and pepper to taste: seasoning to balance the dressing

Description

This Apple and Feta Salad is a vibrant, seasonal dish that brings together the crisp sweetness of Honeycrisp apples, creamy feta cheese, toasted pecans, and a tangy apple cider vinaigrette. It’s perfect for fall meals, whether as a refreshing side or a light main course.

Ingredients

Scale

6 cups mixed greens (spinach, arugula, or spring mix): fresh base for the salad
1 large Honeycrisp apple, thinly sliced: provides crisp texture and sweetness
1/2 cup crumbled feta cheese: adds creamy, salty contrast
1/3 cup pecans, toasted: nutty crunch and warmth
1/4 cup dried cranberries: chewy texture and tartness
1/4 cup pomegranate seeds (optional): juicy burst and color
1/4 red onion, thinly sliced: adds a mild bite
2 tablespoons pumpkin seeds (optional): extra crunch and nutrition
1 tablespoon fresh thyme leaves (optional): for herby aroma
1/4 cup olive oil: base for the vinaigrette
2 tablespoons apple cider vinegar: tangy acidity
1 tablespoon honey: natural sweetness
1 teaspoon Dijon mustard: sharpness and depth
Salt and pepper to taste: seasoning to balance the dressing

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Instructions

In a large salad bowl, combine the mixed greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries.
Sprinkle the crumbled feta, toasted pecans, and pumpkin seeds (if using) over the salad mixture.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently to combine, ensuring even coating without bruising the greens.
Top with pomegranate seeds and fresh thyme leaves, if desired.
Serve immediately as a refreshing side or light main meal.

Notes

Slice apples just before serving to avoid browning or toss them in lemon juice.
Toast pecans in a dry pan for 2–3 minutes for extra flavor.
Use block feta for fresher, creamier texture.
Keep dressing separate if making ahead to prevent soggy greens.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 15g
Sodium: 220mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 7g
Cholesterol: 20mg