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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad combines crisp, thinly sliced apples with baby spinach, crumbled feta, and toasted pecans. Tossed with a quick honey-Dijon dressing, it has a fresh crunch and a sweet-tangy finish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 0.5 cup pecan halves
  • 5 oz baby spinach
  • 2 Honeycrisp apples medium
  • 4 oz feta crumbled
For the dressing
  • 0.25 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 skillet

Method
 

Toast the pecans
  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate to cool.
Make the dressing
  1. Whisk the olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper in a small bowl until combined.
Assemble the salad
  1. Just before serving, core and thinly slice the apples.
  2. Put the spinach, apples, feta, and cooled pecans in a large serving bowl.
  3. Add the dressing and toss gently to coat.

Notes

For the best crunch, toss the salad just before serving. Refrigerate undressed salad components and dressing separately for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free feta.