Description
A sweet, salty, and crunchy fall salad starring crisp Honeycrisp apple wedges, creamy feta, tangy dried cranberries, and candied walnuts on fresh mixed greens — all tied together with a bright apple cider vinaigrette. Ready in 15 minutes and impressive enough for Thanksgiving, holiday gatherings, or any weeknight dinner.
Ingredients
- 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
Instructions
1. Place thinly sliced red onion in a small bowl of cold water. Soak 5 minutes to remove harsh bite. Drain and pat dry with a paper towel.
2. Combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or mason jar. Whisk vigorously until emulsified and smooth. Taste and adjust — add honey for sweetness or more vinegar for extra tang.
3. Core both Honeycrisp apples and slice into thin half-moons, keeping the skin on. Immediately toss the slices in a tiny splash of the prepared dressing or lemon juice to prevent browning.
4. Spread mixed greens across a large salad bowl or wide serving platter. Arrange apple slices, drained red onion, dried cranberries, and crumbled feta across the top. Distribute evenly so every serving gets a full mix of colors and textures.
5. Scatter candied walnuts over the top. Drizzle apple cider vinaigrette over the salad and toss gently right before serving — or serve dressing on the side to keep greens crisp longer.
Notes
APPLE TIP: Toss apple slices in a little of the dressing immediately after cutting to prevent browning. The slices stay bright and fresh for several hours.
FETA TIP: Always buy block feta and crumble it yourself. Pre-crumbled feta contains anti-caking agents that dull flavor and produce a powdery rather than creamy texture.
ONION TRICK: The 5-minute cold water soak removes raw harshness from red onion while keeping the color and mild flavor. Do not skip this step.
CANDIED WALNUTS: 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 3–4 minutes until coated, then spread on parchment to cool.
MAKE-AHEAD: Store all components separately in the fridge up to 24 hours. Assemble and dress right before serving. Pre-dressed salad lasts about 30 minutes before greens wilt.
MAKE IT A MEAL: Add 6 oz of sliced grilled chicken breast or pan-seared salmon to turn this into a satisfying main course.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: About 2 cups
- Calories: 280
- Sugar: 18g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg