The Apple & Feta Harvest Salad is a perfect blend of seasonal ingredients, creating a vibrant dish that is not only healthy but also delightful to the palate. This salad combines the sweetness of Honeycrisp apples, the creamy tang of feta cheese, the crunch of toasted pecans, and the freshness of mixed greens, all brought together with a light vinaigrette.
Why Make This Recipe
There are countless reasons to prepare the Apple & Feta Harvest Salad.
- Seasonal & Sustainable: It highlights fresh ingredients, making it both eco-friendly and supportive of local farmers.
- Simple & Versatile: Easy to assemble, requiring minimal cooking skills while leaving plenty of room for creativity. It works as a side dish, a light main course, or even part of a festive spread.
- Nutritious: Packed with vitamins, minerals, fiber, and healthy fats. Apples provide natural sweetness and crunch, feta adds protein and calcium, and pecans deliver healthy fats.
How to Prepare
Step 1: Gather Ingredients
- Honeycrisp apples
- Feta cheese
- Toasted pecans
- Mixed greens (spinach, kale, arugula, etc.)
- Olive oil
- Apple cider vinegar
- Honey (or maple syrup for a vegan option)
- Salt & pepper
Step 2: Prepare the Greens
Wash and dry your mixed greens thoroughly. Use a salad spinner or pat dry with a clean towel.
Step 3: Dice the Apples
Slice and core the apples, then dice into bite-sized pieces. Keep the peel on for extra nutrients. To prevent browning, toss with a little lemon juice.
Step 4: Crumble the Feta
Use a fork or your fingers to break feta into small pieces. (Goat cheese works well as an alternative.)
Step 5: Toast the Pecans
Place pecans in a dry skillet over medium heat, stirring often for about 5 minutes until fragrant and golden. Watch carefully to avoid burning.
Step 6: Make the Vinaigrette
Whisk together:
- 3 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 1 tsp honey (or maple syrup)
- Salt & pepper to taste
- (Optional: add ½ tsp Dijon mustard for extra depth.)
Step 7: Assemble the Salad
In a large bowl, combine the greens, apples, feta, and pecans. Drizzle with vinaigrette and toss gently.
Step 8: Serve Immediately
Serve right away for the freshest texture and flavor.
Serving Ideas
- Side Dish: Pairs beautifully with roasted chicken, turkey, or pork.
- Main Course: Add grilled chicken, salmon, or chickpeas for a heartier meal.
- Picnic-Friendly: Pack in jars or containers for easy serving.
- Buffet Table: Its vibrant colors make it a show-stopper for gatherings.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for 1–2 days.
- Separate Components: Keep the dressing separate until ready to serve.
- Reduce Waste: If greens begin to wilt, blend them into smoothies or add them to soups.
Tips for Success
- Choose the freshest ingredients possible.
- Vary textures with crunchy veggies (carrots, radishes) or roasted squash.
- Dress lightly—start small and add more vinaigrette as needed.
- Adjust seasoning and sweetness to taste.
- Avoid dressing too early to keep greens crisp.
Variations
- Fruit Swap: Try pears, pomegranates, or dried cranberries.
- Cheese Alternatives: Blue cheese or goat cheese add bold flavor.
- Protein Boost: Add quinoa, beans, or grilled chicken.
- Vegan Option: Replace feta with vegan cheese and honey with maple syrup.
FAQ
Can I prepare this salad in advance?
Yes. Prep ingredients separately and combine just before serving.
What apples work best?
Honeycrisp is ideal, but Gala, Fuji, or even tart Granny Smith apples also work.
Can I make it nut-free?
Absolutely—replace pecans with pumpkin or sunflower seeds.
How do I adjust the vinaigrette sweetness?
Start with less honey and add more gradually until it suits your taste.
Apple & Feta Harvest Salad
Ingredients
Main Ingredients
- 2 medium Honeycrisp apples Alternatively, use Gala, Fuji, or Granny Smith apples.
- 1 cup feta cheese Blue cheese or goat cheese can be used as alternatives.
- ½ cup toasted pecans
- 5 cups mixed greens Spinach, kale, arugula, or a blend.
Vinaigrette
- 3 tbsp olive oil
- 1.5 tbsp apple cider vinegar
- 1 tsp honey Use maple syrup for a vegan option.
- to taste salt & pepper
- ½ tsp Dijon mustard Optional for extra depth.
Instructions
Preparation
- Wash and dry mixed greens thoroughly.
- Slice, core, and dice the Honeycrisp apples into bite-sized pieces. Toss with lemon juice to prevent browning.
- Crumble the feta cheese into small pieces.
- Toast pecans in a dry skillet over medium heat for about 5 minutes until fragrant and golden.
Vinaigrette
- Whisk together olive oil, apple cider vinegar, honey (or maple syrup), and salt & pepper to taste. Add Dijon mustard if using.
Assembly
- In a large bowl, combine greens, apples, feta, and pecans.
- Drizzle with vinaigrette and toss gently.
- Serve immediately for the freshest texture and flavor.