Name: Autumn Harvest Honeycrisp Apple and Feta Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 Honeycrisp apples, thinly sliced; 6 cups mixed greens (arugula, baby spinach, or spring mix); 1/2 cup crumbled feta cheese; 1/3 cup toasted pecans or walnuts; 1/4 cup dried cranberries or cherries; 1/4 red onion, thinly sliced (optional); 1/4 cup olive oil; 2 tbsp apple cider vinegar; 1 tbsp honey or maple syrup; 1 tsp Dijon mustard; Salt and black pepper to taste

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This Autumn Harvest Honeycrisp Apple and Feta Salad is a crisp, colorful, and flavorful celebration of the fall season. It combines sweet Honeycrisp apples with salty feta, crunchy nuts, and a vibrant mix of greens—all tossed in a light vinaigrette. I love how it brings together the best textures and tastes of autumn in one refreshing and satisfying bowl.

Why You’ll Love This Recipe

I love this salad because it’s both simple and elegant. The sweetness of the apples pairs perfectly with the salty creaminess of the feta, while nuts and dried fruits add extra texture and depth. It’s light enough to enjoy as a starter but filling enough to stand as a main with a bit of added protein. And the colors make it beautiful on the table—especially during fall gatherings and holiday meals. Autumn Harvest Honeycrisp Apple and Feta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Honeycrisp apples
Mixed greens (like arugula, baby spinach, or spring mix)
Crumbled feta cheese
Toasted pecans or walnuts
Dried cranberries or cherries
Red onion (thinly sliced, optional)
Olive oil
Apple cider vinegar
Honey or maple syrup
Dijon mustard
Salt and black pepper

Directions

I start by whisking together the vinaigrette: olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. I taste and adjust as needed.
I wash and dry the greens, then slice the Honeycrisp apples thinly. I sometimes toss the apple slices in a little lemon juice to prevent browning.
In a large bowl, I combine the greens, apple slices, crumbled feta, toasted nuts, dried cranberries, and red onion if I’m using it.
Just before serving, I drizzle the vinaigrette over the salad and gently toss to coat everything evenly.
I top it with a bit more feta and nuts for presentation and serve immediately.

Servings and timing

This recipe serves 4 as a side or 2 as a main. It takes about 15 minutes to prep and assemble—no cooking required.

Variations

I sometimes add grilled chicken or roasted butternut squash to make it a heartier meal. Blue cheese or goat cheese can be swapped for the feta if I want a different flavor profile. For extra crunch, I use roasted pumpkin seeds instead of nuts. If I’m craving more sweetness, I add thinly sliced pears alongside the apples.

Storage/Reheating

This salad is best enjoyed fresh, but if I want to prep it ahead, I keep the components separate and toss them with dressing right before serving. Once dressed, leftovers can be stored in the fridge for up to a day, though the greens may soften. I don’t recommend reheating—this is meant to be served cold or at room temperature. Autumn Harvest Honeycrisp Apple and Feta Salad

FAQs

Can I make the dressing ahead of time?

Yes, I often make the vinaigrette up to 5 days in advance and store it in a jar in the fridge. I just shake it well before using.

What type of apple works best?

I use Honeycrisp because they’re sweet, crisp, and hold up well in salads, but Pink Lady or Fuji apples also work great.

Is there a nut-free version?

Absolutely. I substitute sunflower seeds or roasted chickpeas for a crunchy, nut-free option.

Can I use a store-bought dressing?

If I’m in a pinch, a light balsamic or apple cider vinaigrette from the store works, but I love the flavor of homemade best.

How do I keep the apples from browning?

I toss the slices in a little lemon juice or wait to cut them until just before assembling the salad.

Conclusion

This Autumn Harvest Honeycrisp Apple and Feta Salad is one of my favorite ways to bring fresh, seasonal flavor to the table. It’s crisp, tangy, sweet, and perfectly balanced. Whether I’m serving it as a light lunch or as part of a fall feast, it always adds a burst of freshness and beauty to the meal.