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Honeycrisp Apple Feta Salad

A vibrant and refreshing salad featuring Honeycrisp apples, feta cheese, walnuts, and dried cranberries, perfect for autumn gatherings and festive occasions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Honeycrisp apples Choose firm, unblemished apples for the best texture; they should have a vibrant reddish-yellow hue.
  • 4 cups Mixed greens A delightful mix of arugula and butter lettuce works best, offering both peppery and mild flavors.
  • 1/2 cup Feta cheese Use crumbled feta; opting for a quality brand will elevate the taste.
  • 1/3 cup Chopped walnuts These can be replaced with toasted pecans for a different flavor or omitted for a nut-free version.
  • 1/4 cup Dried cranberries You can alternate with raisins or your favorite dried fruits.
Dressing Ingredients
  • 3 tablespoons Olive oil A high-quality oil, such as extra virgin, can make all the difference in flavor.
  • 2 tablespoons Apple cider vinegar This adds a bright tang; lemon juice can be substituted for a similar effect.
  • 1 tablespoon Honey Adjust according to the sweetness of the apples—taste and adjust as needed.
  • Salt & Pepper Season to your liking; fresh cracked pepper enhances the flavor of the salad.

Method
 

Preparation
  1. Rinse your mixed greens under cold water and spin in a salad spinner until dry. Set aside.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper. Adjust the seasoning according to your taste.
  3. Core and slice the Honeycrisp apples into thin wedges or bite-sized pieces, leaving the skin on for added color and crunch.
  4. In a large bowl, combine the mixed greens, sliced apples, walnuts, feta, and dried cranberries. Drizzle the dressing on top, and gently toss to coat.
  5. Present your salad in a beautiful serving bowl. Garnish with a sprinkle of extra feta and a few whole walnuts.

Notes

Avoid over-tossing the salad to prevent bruising the delicate greens and feta. To keep apples from browning, toss them in a bit of lemon juice after slicing.