Honeycrisp Apple and Feta Salad – Easy 15-Minute Fall Salad

Honeycrisp Apple and Feta Salad delivers the kind of sweet, salty, crunchy combination that makes people stop mid-bite and ask for the recipe. Crisp Honeycrisp apple wedges, creamy crumbled feta, tangy dried cranberries, and candied walnuts and get drizzled with a bright apple cider vinaigrette that ties every element together in just 15 minutes from start to finish.

Love More Salad Recipes? Try My Citrus Pomegranate Kale Salad or this Blueberry Peach Feta Salad next.

Why You’ll Love This Recipe

• Ready in 15 minutes flat: No cooking, no waiting — just chop, toss, and serve. Perfect for weeknights and last-minute guests.
• Sweet, salty, and crunchy in every bite: The contrast between crisp apple, tangy feta, chewy cranberries, and candied walnuts makes this salad genuinely addictive.
• Impressive enough for holidays: This salad looks like it took effort. It didn’t. Bring it to Thanksgiving and watch it vanish first.
• Flexible for any diet: Skip the feta to go dairy-free, swap walnuts for seeds to go nut-free, or add grilled chicken to make it a full meal.
• The dressing does double duty: Apple cider vinegar in the dressing echoes the apple flavor in the salad — the whole dish tastes intentional and cohesive.

Equipment Needed

• Large salad bowl
• Small bowl or mason jar (for dressing)
• Whisk or fork
• Sharp knife and cutting board
• Measuring spoons

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Ingredients You’ll Need

• 4 cups mixed greens (baby arugula, spinach blend, or spring mix)
• 2 large Honeycrisp apples, cored and thinly sliced (skin on)
• ½ cup crumbled feta cheese (block-style, crumbled fresh)
• ⅓ cup dried cranberries
• ¼ cup red onion, thinly sliced
• ⅓ cup candied walnuts (store-bought or homemade)
• Apple Cider Vinaigrette:
• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Ingredient Notes

Honeycrisp Apples: These apples are the backbone of this salad — their firm, snappy texture holds up under dressing without going limp, and their natural sweet-tart balance needs no help. Do not peel them; the red-green skin adds color and texture. If Honeycrisps are out of season or unavailable, Pink Lady or Braeburn apples come closest to that same satisfying crunch and flavor balance. Avoid Red Delicious — they’re too soft and bland here.

Feta Cheese: Buy a block of feta and crumble it yourself. Pre-crumbled feta sits in anti-caking agents that dull its flavor and make it crumble into powder rather than holding in chunky, creamy pieces. Block feta packed in brine has a noticeably richer, saltier, and more satisfying bite. Greek or Bulgarian styles both work well here.

Candied Walnuts: The caramelized sweetness on the walnuts plays beautifully against the tangy feta and vinegar dressing. Store-bought candied walnuts are a great shortcut. To make your own in 5 minutes: toss walnuts with 1 tbsp honey and a pinch of salt in a dry skillet over medium heat, stir for 3–4 minutes until coated and fragrant, then spread on parchment to cool.

Apple Cider Vinegar: This dressing ingredient does more than add tang — it mirrors the apple flavor already in the salad, creating a cohesive, rounded flavor profile throughout every bite. Don’t substitute with red wine or white wine vinegar; the flavor connection between dressing and apple is part of what makes this recipe work so well.

Step-by-Step Instructions

Step 1: Prep the Red Onion

Place the thinly sliced red onion in a small bowl of cold water and let it soak for 5 minutes. This quick soak pulls out the harsh, sharp bite of raw onion while keeping the color and a mild, pleasant flavor. Drain and pat dry before adding to the salad.

Step 2: Make the Apple Cider Vinaigrette

Combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk vigorously (or shake the jar with the lid on) until the dressing looks emulsified and smooth. Taste and adjust — add a touch more honey if you want it sweeter, or more vinegar if you prefer extra tang.

Step 3: Slice the Apples

Core both Honeycrisp apples and slice them into thin half-moons or wedges, keeping the skin on. Work quickly and toss the slices in a tiny squeeze of lemon juice or a splash of the prepared dressing right away — this prevents browning and keeps them looking fresh on the plate.

Step 4: Build the Salad Base

Spread the mixed greens across a large salad bowl or wide serving platter. Arrange the apple slices, drained red onion, dried cranberries, and crumbled feta across the top. Distribute everything evenly so every serving gets a full mix of colors and textures.

Step 5: Add Walnuts and Dress

Scatter the candied walnuts over the top. Drizzle the apple cider vinaigrette over the salad and toss gently — or serve the dressing on the side at the table so the greens stay crisp longer if you’re prepping for guests. Serve immediately for the best crunch.

Pro Tips & Cooking Hacks

• Slice apples last and toss immediately in a little of the dressing to prevent browning — this keeps the salad looking stunning for hours.
• For a more dramatic presentation, layer the toppings on the greens rather than tossing — the colors stay vivid and it looks restaurant-quality on the table.
• Soak red onion in cold water for at least 5 minutes to eliminate harshness — this single step makes raw onion palatable even for onion-skeptics.
• Make the dressing up to 5 days ahead and store in a sealed jar in the fridge. Shake well before using.
• Add grilled chicken or candied pecans for a heartier main-course version that satisfies bigger appetites.

Tips & Variations

Make It a Meal: Top the finished salad with 6 oz of sliced grilled chicken breast or pan-seared salmon to turn this from a side into a satisfying lunch or light dinner. The apple cider dressing pairs especially well with anything lightly seasoned on the grill.

Dairy-Free Option: Skip the feta entirely and add ¼ cup of toasted pepitas or sunflower seeds for a salty, crunchy element that fills the same textural role. The salad holds up beautifully without cheese and stays fully vegan if you also swap honey in the dressing for maple syrup.

Make-Ahead Strategy: Prep every component separately — slice the apples and store them tossed in a little lemon juice, mix the dressing in a jar, and keep the greens in an airtight container. Assemble right before serving. Pre-assembled with dressing, the salad keeps for about 30 minutes before the greens wilt.

Serving Suggestions

Serve this salad alongside a simple roasted chicken or herb-crusted pork tenderloin for an effortless fall weeknight dinner. The sweet apple and tangy feta balance the savory richness of roasted meat beautifully, and the whole meal comes together in under an hour. [Internal link: Easy Herb Roasted Chicken]

For Thanksgiving or holiday gatherings, plate it on a wide, shallow serving platter with the toppings arranged artfully on top of the greens. Set the dressing on the side in a small pitcher so guests can dress their own portions — it keeps the salad looking stunning all through the meal.

This also works as a stunning starter salad for dinner parties. Follow it with a hearty soup or pasta main course and you have an elegant, seasonal menu that requires almost no effort. [Internal link: Blueberry Pistachio Spring Salad]

Common Mistakes

• Dressing the salad too early: Mixed greens wilt fast once dressed. Always toss right before serving or serve dressing on the side.
• Skipping the apple skin: The red-green skin adds color, texture, and nutrition. Peeling the apples makes the salad look and taste less interesting.
• Using pre-crumbled feta: Anti-caking agents dull the flavor and the texture turns powdery. Always buy block feta and crumble it yourself.
• Not soaking the red onion: Raw red onion overpowers the delicate apple and feta balance. The 5-minute cold water soak is non-negotiable.
• Substituting a soft apple variety: Fuji or Gala apples turn mushy quickly under dressing. Stick to firm, crisp varieties like Honeycrisp, Pink Lady, or Braeburn.

What to Serve With Honeycrisp Apple and Feta Salad

This salad shines brightest alongside warm, savory proteins. A simple roasted butternut squash soup with crusty bread makes a cozy fall dinner that highlights the seasonal apple flavors in the salad. The light acidity of the vinaigrette cuts through the richness of the soup beautifully.

For a holiday table, pair this salad with roasted turkey, glazed ham, or a savory stuffed pork loin. Its brightness and crunch provide welcome contrast to the heavier, richer dishes typical of Thanksgiving and Christmas spreads — and it comes together in 15 minutes while everything else is in the oven.

Serve it alongside a grain-based dish like wild rice pilaf or farro for a vegetarian dinner that still feels hearty and satisfying. The feta and candied walnuts add enough protein and fat to make this a genuinely filling meal when paired with a substantial side. [Internal link: Everything Spring Green Salad with Lemon Basil Vinaigrette]

Frequently Asked Questions

Can I make this salad ahead of time?

Yes — prep all components separately and store them in the fridge for up to 24 hours. Combine and dress right before serving so the greens stay crisp and the apples don’t brown.

What can I use instead of Honeycrisp apples?

Pink Lady and Braeburn apples are the best swaps — both offer a firm texture and a similar sweet-tart flavor profile. Avoid soft apple varieties like Fuji or Red Delicious, which lose their crunch too quickly once dressed.

Can I use a different cheese instead of feta?

Goat cheese is the most natural substitute and works wonderfully here — its creamy tang complements the apple just as well as feta. Blue cheese crumbles also add a bolder, more pungent flavor if you enjoy stronger cheese.

How do I keep the apples from turning brown?

Toss the apple slices in a small splash of lemon juice or a little of the prepared vinaigrette right after cutting. This prevents oxidation and keeps the apples looking fresh and bright for several hours.

Is this salad gluten-free?

Yes — every ingredient in this recipe is naturally gluten-free. Just double-check the label on your candied walnuts if they’re store-bought, as some brands process them in facilities with gluten-containing products.

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