Honeycrisp Apple Salad

Honeycrisp apple salad pairs crisp, thinly sliced apples with baby greens, toasted pecans, dried cranberries, and crumbled feta. A quick toss with tangy honey-Dijon dressing coats every bite; serve it right away for the best texture.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 315

Ingredients Method Notes

Ingredients

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
0.25 tsp kosher salt
0.125 tsp black pepper

For the salad

5 oz mixed baby greens
2 Honeycrisp apples medium, cored and thinly sliced
0.5 cup pecans toasted
0.33 cup dried cranberries
3 oz feta cheese crumbled

Method

Make the dressing

In a large salad bowl, whisk the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until combined.

Assemble the salad

Add the mixed greens, apples, pecans, cranberries, and feta to the bowl and toss until evenly coated with dressing; serve right away.

Notes

For the freshest texture, toss the salad just before serving. Refrigerate leftovers in an airtight container for up to 1 day; freezing is not recommended. For a dairy-free version, omit the feta.