Here in Casablanca, the intense summer heat has finally broken, and this cool, crisp October evening has me craving all the flavours of autumn. This Autumn Harvest Honeycrisp Apple and Feta Salad is the perfect way to welcome the season. It's my absolute go-to for this time of year, striking the most beautiful balance between sweet, savoury, tart, and crunchy. It's built on a bed of fresh greens and loaded with crisp Honeycrisp apples (my favourite for their explosive crunch!), salty feta, toasted pecans, tart cranberries, and juicy pomegranate seeds. It's a celebration of fall in a bowl!
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Tested in my kitchen: I've made this salad for years, and my biggest tip is to always toast the pecans or walnuts. It takes just 5 extra minutes in a dry skillet, but the nutty, deep flavour it adds is 100x better than using them raw. I also insist on a block of feta in brine; its creaminess is so much better than pre-crumbled.
The Perfect Fresh and Cozy Fall Salad
This isn't just a salad; it's a textural experience. The dressing that ties it all together is a simple, zesty apple cider vinaigrette sweetened with honey and given a sharp kick from Dijon mustard. This salad is hearty enough to be a light lunch, but it truly shines as a stunning side dish for a holiday dinner like Thanksgiving or Christmas, or just a simple Sunday roast.
Why You'll Love This Recipe
- Perfect Flavour Balance: Hits every note-sweet apple, salty feta, tart cranberries, and a tangy dressing.
- Incredible Textures: You get crunch from the nuts and apples, chewiness from the cranberries, and creaminess from the feta.
- Fast & Easy: Comes together in about 20 minutes, with the only "cooking" being toasting the nuts.
- Visually Stunning: The vibrant colours of the apple, pomegranate seeds, and greens make this a beautiful centrepiece for a holiday table.
- Make-Ahead Friendly: The dressing can be made days in advance, and the components are easy to prep.
Ingredients
Here's what you'll need to create this vibrant fall salad. For the full list with precise measurements, see the recipe card at the end of the post!
For the Honey-Cider Vinaigrette
- Olive Oil: A good quality, fruity extra-virgin olive oil is the base.
- Apple Cider Vinegar: This is what gives the dressing its seasonal "autumn" tang. I prefer using a raw, unfiltered apple cider vinegar.
- Honey: For a touch of natural sweetness to balance the acid.
- Dijon Mustard: This adds a sharp kick and, crucially, helps emulsify the dressing, making it creamy.
- Seasoning: Simple Kosher salt and freshly ground black pepper.
For the Salad
- Greens: A spring mix or a blend of baby spinach and arugula works perfectly.
- Apple: One large Honeycrisp apple is my top choice, but Fuji or Gala also work well. You want a crisp, sweet-tart variety.
- Feta Cheese: A block of Greek feta in brine, which you crumble yourself for the best creamy, salty flavour.
- Pecans: Or walnuts. They must be toasted!
- Dried Cranberries: For a sweet, chewy, tart element.
- Red Onion: Sliced paper-thin to provide a sharp bite without overwhelming.
- Pomegranate Seeds (Arils): Optional, but they add a beautiful jewel-like look and a burst of juicy tartness.
- Pumpkin Seeds (Pepitas): Optional, for extra crunch.
- Fresh Thyme: Optional, but a few fresh leaves add a lovely, subtle herbal note.
How to Make Autumn Harvest Apple Feta Salad
This salad is all about simple assembly. The most important "cooking" step is toasting your nuts-don't skip it!
Step 1: Make the Vinaigrette
I find it easiest to make the dressing first so the flavours can meld. In a small bowl or a glass jar with a lid, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until the dressing is well combined and has emulsified into a slightly creamy, cohesive vinaigrette. Set it aside.
Step 2: Toast the Pecans
Place the pecans (or walnuts) in a small, dry skillet (no oil) over medium-low heat. Toast for 3-5 minutes, stirring or shaking the pan frequently. You'll know they're done when they become deeply fragrant and are lightly browned in spots. Keep a close eye, as nuts can go from toasted to burnt very quickly! Remove them from the hot pan immediately to stop the cooking.
Step 3: Assemble the Salad
In a large salad bowl, combine the mixed greens, thinly sliced Honeycrisp apple (I slice mine right before adding them to prevent browning), paper-thin red onion slices, and dried cranberries.
Add the crumbled feta, toasted pecans, and optional pumpkin seeds. Drizzle about half of the dressing over the salad and toss gently to combine. Add more dressing as needed until everything is lightly coated-you don't want to drown the greens.
Step 4: Garnish and Serve
Transfer the dressed salad to a serving platter or bowl. Garnish by sprinkling the pomegranate seeds and fresh thyme leaves (if using) over the top. Serve immediately!
Common Mistakes to Avoid
- Dressing Too Early: Don't dress the salad until you are ready to serve. The delicate greens (especially spring mix) will wilt and become soggy if they sit in the vinaigrette for too long.
- Skipping the Toasting: Adding raw nuts is a major missed opportunity. Toasting them in a dry pan releases their essential oils and completely changes their flavour and texture from waxy to crunchy.
- Thick-Cut Onion: Slicing the red onion too thick will result in overpowering, pungent bites. Slice it paper-thin on a mandoline or with a sharp knife.
Tips and Tricks for Success
- Prep Ahead: You can make the vinaigrette up to a week in advance and store it in the fridge (just let it come to room temp and shake well). You can also toast the nuts 3-4 days ahead and store them in an airtight container.
- Block Feta is Best: Pre-crumbled feta is often dry and coated in anti-caking powders. Buying a block of feta in brine and crumbling it yourself results in a much creamier, more flavourful salad.
- Prevent Browning Apples: If you need to slice the apples more than 5 minutes in advance, toss them in a small bowl with a tiny squeeze of lemon juice or a tablespoon of the prepared vinaigrette to stop them from browning.
- Wash Your Greens: Even if they say pre-washed, giving your greens a quick spin in a salad spinner ensures they are crisp and dry, which helps the dressing stick.
Variations
This salad is a wonderful template. Here are a few ways to change it up:
- Add Protein: Top with shredded rotisserie chicken or grilled salmon to turn this side dish into a hearty main.
- Swap the Cheese: If you're not a fan of feta, this salad is equally delicious with creamy crumbled goat cheese or sharp, nutty shaved Manchego.
- Use Candied Nuts: For an extra-special treat, use candied pecans or walnuts instead of toasted ones.
- Add Grains: Make it a full meal by tossing in 1-2 cups of cooked and cooled quinoa or farro.
How to Serve
This Apple Feta Salad is the perfect side dish for any holiday or autumn meal. It pairs beautifully with:
- Roasted Turkey (a Thanksgiving must-have!)
- A simple Roast Chicken
- Pan-Seared Pork Chops
- It's also fantastic on its own for a light, refreshing lunch.
Make Ahead and Storage
- Make Ahead: As mentioned in the tips, the dressing and toasted nuts can be made several days in advance. You can also wash the greens and prep all the toppings (except the apple).
- Storage: This salad is best enjoyed fresh after it has been dressed, as the greens will wilt. If you have leftovers, they are best eaten within a day. For meal prep, store the salad components and the dressing in separate containers and toss just before eating.
Recipe Notes / What I Learned
After making this salad many times, I've learned that the choice of apple really matters. I once used a McIntosh, and it was too soft, turning mealy in the salad. A firm, crunchy apple like a Honeycrisp or Fuji is essential; it provides the structure and crispness that balances the creamy feta and chewy cranberries. Don't substitute with a soft eating apple!
Nutrition Snapshot
Estimated Nutrition Per Serving (⅙th of recipe): ~380 calories · 7g protein · 25g carbs · 29g fat (This is an approximation and can vary based on the specific ingredients and exact serving size.)
Autumn Harvest Honeycrisp Apple and Feta Salad
Equipment
- Large salad bowl
- Small bowl or jar
- Whisk
Ingredients
Group: For the Salad
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1 large Honeycrisp apple thinly sliced
- ½ cup crumbled feta cheese
- ⅓ cup pecans toasted (or walnuts)
- ¼ cup dried cranberries
- ¼ cup pomegranate seeds optional
- ¼ red onion thinly sliced
- 2 tablespoons pumpkin seeds optional
- 1 tablespoon fresh thyme leaves optional
Group: For the Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large salad bowl, combine the mixed greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries.
- Add Cheese and Nuts: Sprinkle the crumbled feta, toasted pecans, and pumpkin seeds (if using) over the salad.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss the Salad: Drizzle the dressing over the salad and toss gently to combine. Ensure that everything is evenly coated without making the salad soggy.
- Garnish: Top the salad with pomegranate seeds and fresh thyme leaves for an extra burst of flavor, if desired.
- Serve: Serve immediately as a refreshing side dish or light main meal.
Nutrition
FAQs
Can I make this salad vegan?
Yes! It's an easy swap. Use pure maple syrup instead of honey in the dressing, and either omit the feta cheese or use your favourite brand of vegan feta crumbles.
What can I use if I don't have apple cider vinegar?
White wine vinegar, champagne vinegar, or even fresh lemon juice would be a good substitute for the vinaigrette.
How do I toast pecans without burning them?
Use a dry (no oil) skillet over medium-low heat. Stir or toss them constantly. The second you start to smell that wonderful nutty, toasty aroma, they are done. Remove them from the hot pan immediately so they don't continue to cook.
