Ingredients

2 Honeycrisp apples, cored and thinly sliced

4 cups mixed salad greens (such as arugula, spinach, and romaine)

1/2 cup crumbled feta cheese

1/3 cup walnuts, roughly chopped

1/4 cup dried cranberries or pomegranate seeds

1/4 red onion, thinly sliced

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

Salt and pepper to taste

Instructions

Step 1: Rinse the mixed salad greens thoroughly under cold water and spin dry in a salad spinner or pat dry with paper towels. Place them in a large salad bowl.

Step 2: Wash the Honeycrisp apples and core them. Thinly slice using a knife or mandoline, leaving the skin on if desired for extra texture and color.

Step 3: Add the sliced apples to the bowl with the salad greens to create a colorful base.

Step 4: Sprinkle the crumbled feta cheese over the salad for a salty, creamy flavor.

Step 5: Toss in the chopped walnuts and dried cranberries or pomegranate seeds for crunch and sweetness.

Step 6: In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, salt, and pepper. Whisk or shake well until emulsified.

Step 7: Drizzle the dressing over the salad just before serving and toss gently to coat all ingredients evenly.

Step 8: Garnish with thinly sliced red onion and serve immediately to enjoy the fresh flavors and textures.

Tips & Variations

Substitute walnuts with pecans or almonds for a different crunch.

Add fresh herbs like mint or basil for extra aroma and flavor.

Use pomegranate seeds instead of dried cranberries for a juicier, tart burst.

Serve atop quinoa or couscous for a more filling meal.

For a vegan version, omit feta or replace with a plant-based cheese alternative.

FAQs

Can I use other types of apples for this salad?

Yes, you can substitute Honeycrisp apples with other crisp and sweet varieties like Fuji, Pink Lady, or Gala. They will still provide a nice crunch and flavor.

How do I prevent the apple slices from browning?

To keep apple slices fresh-looking, toss them in a little lemon juice or prepare the salad just before serving. The acidity helps slow down the browning process.