Description

Celebrate fall with this vibrant autumn harvest salad featuring Honeycrisp apples, creamy feta, toasted pecans, and a tangy apple cider vinaigrette – perfect for any fall meal.

Ingredients

SALAD:

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:

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 bowl, combine mixed greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries.

Add cheese and nuts: Sprinkle with crumbled feta, toasted pecans, and optional pumpkin seeds.

Make the dressing: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar.

Toss the salad: Drizzle dressing over the salad and toss gently until everything is evenly coated.

Garnish: Top with pomegranate seeds and fresh thyme leaves, if using.

Serve immediately as a side dish or light main meal.

Notes

Cheese alternatives: Try goat cheese or blue cheese for a flavor twist.

Nut swaps: Walnuts or sliced almonds work well in place of pecans.

Fruit variations: Add pear slices or orange segments for extra fall flavor.

Greens: Kale or romaine can be used instead of mixed greens.

Make ahead: Prep ingredients in advance, but dress the salad just before serving to avoid sogginess.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: American, Seasonal