Description

This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant, refreshing blend of crisp mixed greens, sweet and tart Honeycrisp apples, tangy feta cheese, toasted pecans, and dried cranberries. Enhanced with a homemade apple cider vinaigrette and optional pumpkin seeds, pomegranate seeds, and fresh thyme, this salad offers a delightful balance of textures and flavors perfect for a light main course or side dish during fall.

Ingredients

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Salad Ingredients

6 cups mixed greens (spinach, arugula, or spring mix)
1 large Honeycrisp apple, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup pecans, toasted (or walnuts)
1/4 cup dried cranberries
1/4 cup pomegranate seeds (optional)
1/4 red onion, thinly sliced
2 tablespoons pumpkin seeds (optional)
1 tablespoon fresh thyme leaves (optional)

Dressing Ingredients

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Prepare the Salad Base: In a large salad bowl, combine the mixed greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries. Toss lightly to distribute the ingredients evenly.
Add Cheese and Nuts: Sprinkle the crumbled feta cheese, toasted pecans, and pumpkin seeds, if using, over the salad ensuring an even spread for varied texture and flavor.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the mixture is well emulsified and smooth.
Toss the Salad: Drizzle the prepared dressing over the salad base and gently toss everything together to combine without bruising the delicate greens or making the salad soggy.
Garnish and Serve: Top the salad with pomegranate seeds and fresh thyme leaves, if desired, for an extra burst of color and flavor. Serve immediately as a refreshing side dish or a light main meal.

Notes

To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
Use a sharp knife or a mandoline to slice the apple thinly for better texture and presentation.
Adjust the honey in the dressing to make it sweeter or more tart based on your preference.
For a vegan variation, omit the feta cheese or substitute with a plant-based cheese alternative.
Serve promptly to avoid the salad becoming soggy from the dressing.