Autumn Harvest Apple Feta Salad (Print)

Crisp apples, tangy feta, and toasted nuts shine with a maple vinaigrette in this vibrant fall salad blend.

# Components:

→ Salad Base

01 - 5 ounces mixed salad greens such as arugula, spinach, and baby kale
02 - 2 medium apples, thinly sliced (such as Honeycrisp or Gala)
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup walnuts or pecans, toasted and roughly chopped
05 - 1/3 cup dried cranberries
06 - 1/3 cup feta cheese, crumbled

→ Maple Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon pure maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/4 teaspoon sea salt
12 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - Combine extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper in a small bowl or jar. Whisk or shake vigorously until fully emulsified.
02 - Layer mixed salad greens in a large salad bowl. Arrange apple slices, red onion, toasted walnuts or pecans, dried cranberries, and crumbled feta cheese on top.
03 - Drizzle maple vinaigrette over the assembled salad. Toss gently to combine and ensure even coating.
04 - Serve immediately to enjoy optimal freshness and texture.

# Expert Advice:

01 -
  • Relies on easy to find fall produce and pantry staples
  • Tosses together in just 15 minutes so perfect for last minute meals
  • Textures and flavors pop from crunchy apples to sweet cranberries and creamy feta
  • Light yet satisfying and works as a side or a standalone lunch
02 -
  • Naturally gluten free and vegetarian
  • Makes a show stopping starter or lively side dish
  • Customizable for any fruit or nut you have on hand
03 -
  • Slice apples at the last minute or toss them in a splash of lemon juice to prevent browning
  • Let the nuts cool completely before adding so they stay crisp
  • Make extra vinaigrette and use it on grain bowls or roasted veggies during the week
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