Description
Refreshing Apple Feta Salad with Honey-Lemon Vinaigrette. Sweet, salty, tangy, easy to make, and customizable.
Ingredients
Scale
- 4 cups mixed greens (such as spinach, romaine, and arugula)
- 2 large apples (such as Honeycrisp or Gala), cored and thinly sliced
- 4 ounces feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup walnuts or pecans, chopped
- Optional: 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Honey-Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Continue whisking until emulsified and slightly thickened (1-2 minutes). Taste and adjust seasonings as needed. Set aside.
- Prepare the Salad Ingredients:
- Wash and dry the mixed greens thoroughly.
- Core and thinly slice the apples. Toss with a little lemon juice to prevent browning (optional).
- Crumble the feta cheese.
- Chop the walnuts or pecans. Toast lightly in a dry skillet for enhanced flavor (optional).
- If using red onion, slice it very thinly. Soak in cold water for 10 minutes to mellow the flavor (optional).
- Assemble the Salad: In a large bowl, combine the mixed greens, apple slices, feta cheese, dried cranberries, and chopped walnuts or pecans (and red onion, if using).
- Gently toss the salad ingredients together.
- Drizzle the honey-lemon vinaigrette over the salad, starting with a small amount and adding more as needed, tossing gently to coat.
- Taste and adjust seasonings as needed.
- Serve immediately.
Notes
- Variations: Add grilled chicken, shrimp, or chickpeas for protein. Use pears, grapes, or berries instead of apples. Try goat cheese or blue cheese instead of feta. Add cucumber, bell peppers, or carrots for extra crunch. Add quinoa or farro to make it a main course. Add a pinch of red pepper flakes to the vinaigrette for heat. Use almonds, pistachios, or sunflower seeds instead of walnuts or pecans.
- Make Ahead: Prepare the salad ingredients ahead of time and store them separately in the refrigerator. Dress the salad just before serving.
- Serving Suggestions: Serve as a side dish with grilled meats, fish, or vegetarian entrees. Pair with crusty bread and soup. Bring to potlucks or picnics. Serve as a light lunch.
- Storing Leftovers: Store leftover salad in an airtight container in the refrigerator. Store the dressing separately to prevent wilting. The salad will keep for up to 2 days.
- Troubleshooting:
* Salad is too dry: Add more vinaigrette, a tablespoon at a time.
* Salad is too soggy: You may have added too much vinaigrette. Try adding more greens or other dry ingredients to balance it out.
- Prep Time: 15 minutes
- Cook Time: 0 minutes