There’s something about Honeycrisp apples that feels like the very essence of fall. Their vibrant snap, sweet-tart flavor, and juiciness make them the kind of fruit you wait all year to enjoy. For me, they mark the turning of the season—when sweaters come out, leaves crunch underfoot, and every meal starts to feel just a little more comforting.

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This Honeycrisp Apple and Feta Salad is one of those dishes I always return to when the apples are at their peak. It’s fresh, flavorful, and just fancy enough to bring to a holiday table, but easy enough to make on a regular weeknight. The contrast of crisp apples with creamy, salty feta is pure magic. Add in crunchy candied walnuts and a simple homemade dressing, and you’ve got something truly special.

It’s the kind of salad that makes you stop mid-bite and go, “Wow, that’s good.” And if you’re anything like me, it might just become your go-to salad for potlucks, family dinners, or even just a cozy lunch on a crisp day.

Why You’ll Love This Recipe:

Quick and easy: Comes together in minutes, but tastes like you spent much longer on it.
Perfectly balanced: Sweet apples, salty feta, and tangy dressing bring all the flavor notes.
Beautiful and seasonal: Showcases the best of fall produce, but delicious year-round.
Customizable: Easily swap out greens, nuts, or cheese based on what you have on hand.

INGREDIENTS YOU’LL NEED:

2 Honeycrisp apples, thinly sliced
6 cups mixed greens (spring mix, arugula, or spinach all work well)
1/2 cup crumbled feta cheese
1/3 cup candied walnuts
1/4 small red onion, thinly sliced

For the dressing:

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

HOW TO MAKE HONEYCRISP APPLE AND FETA SALAD:

STEP-BY-STEP INSTRUCTIONS:

Start with the dressing:
In a small mason jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper. I like to shake it all up in a jar—it’s easy and there’s something satisfying about that little emulsified swirl when it’s all mixed.
Slice the apples:
Thinly slice the Honeycrisp apples. You want them thin enough that they fold delicately over your fork, but still thick enough to hold their iconic crunch. No need to peel unless you prefer it that way—the bright red skin looks beautiful in the salad.
Assemble the greens:
In a large salad bowl, add your greens. I usually reach for a peppery arugula and spinach blend, but a baby spring mix also works beautifully.
Add the toppings:
Scatter the apple slices over the greens. Follow with crumbled feta, sliced red onion, and candied walnuts. It’s starting to look pretty irresistible, isn’t it?
Dress and toss:
Drizzle your homemade dressing over the top, then gently toss everything together. I like to do this just before serving to keep the apples crisp and the greens perky.
Serve immediately:
This salad is best fresh, while the apples are crisp and the greens haven’t wilted under the dressing.

HELPFUL TIPS:

Prevent apple browning: If you’re prepping the apples ahead of time, toss them in a splash of lemon juice to keep them from browning.
Make it heartier: Add grilled chicken or sliced roasted turkey for a more filling meal.
Dressing tweak: Prefer a creamier dressing? Add a tablespoon of Greek yogurt to the vinaigrette.
Cheese swaps: If feta isn’t your thing, goat cheese or blue cheese are tasty alternatives.

DETAILS:

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings
Category: Salad
Method: Tossing
Cuisine: American
Diet: Vegetarian

NOTES:

This salad is super flexible. You can play with the textures and flavors by swapping in different nuts (pecans are great), fruits (try pear slices), or greens. The key is keeping that balance of sweet, tangy, salty, and crunchy.

NUTRITIONAL INFORMATION: (Approximate per serving)

Calories: 280
Protein: 5g
Carbohydrates: 22g
Fat: 20g
Fiber: 3g
Sugar: 13g

FREQUENTLY ASKED QUESTIONS:

Can I use a different kind of apple?
Yes! While Honeycrisp is our favorite for its crisp texture and sweet-tart flavor, Fuji, Pink Lady, or Gala apples are also great choices.

Can I make this salad ahead of time?
You can prep the ingredients ahead and store them separately, but for best results, assemble and dress the salad just before serving.

What can I use instead of candied walnuts?
Try regular toasted walnuts, pecans, or even slivered almonds. If you’re nut-free, sunflower seeds make a nice crunchy swap.

STORAGE INSTRUCTIONS:

If you have leftovers (which is rare in my house), store them in an airtight container in the fridge. It’s best to keep the dressing separate so the greens don’t wilt too quickly. The salad will stay fresh for about a day, but it’s at its peak within a few hours of tossing.

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CONCLUSION

Whether you’re preparing a light starter for a dinner party or just craving something fresh and satisfying, this Honeycrisp Apple and Feta Salad is a beautiful, flavorful choice. It’s the kind of dish that feels effortless yet elegant—perfect for both cozy nights in and festive gatherings. With the bright crunch of apples, the creamy feta, and that drizzle of homemade dressing tying it all together, every bite is a little celebration of the season.