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Honeycrisp Apple and Feta Salad

Honeycrisp apple and feta salad pairs crisp, thinly sliced apple with spring mix, crumbled feta, and toasted pecans. Tossed with a quick honey-Dijon vinaigrette, it brings sweet, tangy, and crunchy textures to the table.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Vinaigrette
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
Salad
  • 0.5 cup pecans chopped
  • 5 oz spring mix
  • 1 Honeycrisp apple large, cored and thinly sliced
  • 0.25 red onion small, thinly sliced
  • 4 oz feta cheese crumbled

Equipment

  • 1 skillet

Method
 

Make the vinaigrette
  1. Whisk the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until combined.
Toast the pecans
  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned; transfer to a plate to cool.
Assemble the salad
  1. Place the spring mix, apple, red onion, cooled pecans, and feta in a large serving bowl, drizzle with the vinaigrette, and toss gently to coat. Serve right away.

Notes

For the crunchiest salad, slice the apple just before serving. Refrigerate leftover salad and dressing separately for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free feta.