This salad is one of those easy, feel-good fall recipes I always come back to. It’s sweet, salty, crisp, and creamy—all the things you want in a good harvest salad. It’s a little fancy, but not too fancy. Great for when apples are in season and you want something light but satisfying.
Why I Love This Recipe
This salad started as something I threw together after a trip to the farmers market—one of those “use what you’ve got” situations. And honestly, it turned out better than I expected. It’s become my go-to for fall lunches, Friendsgiving, and light dinners with soup on the side.
- It’s fast and no-cook—just chopping and tossing
- It tastes like fall in a bowl
- Sweet Honeycrisp apples are the perfect match for salty feta
- Great way to use up leftover salad greens or nuts
- You can prep most of it ahead of time
What You’ll Need
- 2 large Honeycrisp apples, thinly sliced
- 6 cups mixed greens (baby spinach + arugula)
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/3 cup chopped toasted pecans
- 1 tablespoon fresh thyme leaves (optional, for garnish)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Pro Tips
- Slice the apples right before serving so they don’t brown. Or toss them in a little lemon juice if prepping ahead.
- Toasting the pecans brings out so much flavor—don’t skip it!
- Crumble the feta yourself from a block for creamier texture.
- Whisk the dressing in a jar for easy shaking and storing.
- Add cooked quinoa or shredded chicken to turn it into a meal.
Tools You’ll Need
- Sharp knife
- Cutting board
- Salad bowl
- Small jar or bowl for dressing
- Whisk or fork
- Measuring spoons and cups
Substitutions and Variations
- Swap feta for goat cheese or shaved Parmesan
- Use walnuts or almonds instead of pecans
- Add sliced pears or roasted butternut squash
- Sub maple syrup for honey in the dressing
- Try kale instead of spinach/arugula (massage it first!)
Make Ahead Tips
- Mix the dressing up to 4 days ahead—just shake before using
- Toast nuts and store in a jar for up to a week
- Wash and dry greens ahead, store in a salad spinner
- Slice apples just before serving, or soak in lemon water to prevent browning
How to Make Autumn Harvest Honeycrisp Apple and Feta Salad
Makes: 4 servings
Time: 15 minutes
Step 1: Toast the Pecans
Place 1/3 cup chopped pecans in a dry skillet over medium heat. Stir frequently for 3–5 minutes, until fragrant and lightly browned. Remove from heat and let cool.
Step 2: Make the Dressing
In a small bowl or jar, combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Whisk or shake until fully combined.
Step 3: Slice the Apples
Thinly slice 2 large Honeycrisp apples into half-moons, removing the core. Try to get the slices about 1/8-inch thick so they’re easy to eat in a bite.
Step 4: Assemble the Salad
In a large salad bowl, add 6 cups mixed greens (spinach + arugula), sliced apples, toasted pecans, 1/3 cup dried cranberries, and 1/2 cup crumbled feta. Drizzle dressing over the top and toss gently. Sprinkle 1 tablespoon fresh thyme on top if using.
Step 5: Serve
Transfer salad to a serving bowl or individual plates. Add a little more feta or drizzle of dressing if you like. Serve right away.
Leftovers and Storage
- Best eaten fresh, but you can keep leftovers in an airtight container in the fridge for up to 1 day
- Store dressing separately if you know you’ll have leftovers
- The apples may brown, so freshen them up with a squeeze of lemon
Why This Recipe Works (Quick Science)
- Honeycrisp apples are extra crisp and juicy—they hold up in salad without turning mushy
- Feta adds creamy saltiness that balances the sweet fruit and dressing
- The acidity in apple cider vinegar cuts through the fat of the cheese and nuts, tying everything together
- Mixing tender greens with crunchy nuts and firm apples gives the salad layers of texture
Common Mistakes
- Using apples that are too soft—they’ll get mushy fast
- Not toasting the pecans—raw nuts don’t bring the same depth of flavor
- Overdressing the salad—add dressing little by little and toss
- Skipping the salt in the dressing—it really brings out the flavor
What to Serve With
- A bowl of butternut squash soup
- Grilled chicken or turkey sandwiches
- Warm crusty bread and butter
- Roasted sweet potatoes
- Baked salmon or pork tenderloin
FAQ
Can I make this ahead?
Yes—prep the dressing, toast the pecans, and wash the greens ahead. Assemble just before serving.
Can I use a different apple?
Sure! Fuji or Pink Lady apples work well too—just go for something crisp.
Is this gluten-free?
Yes, it’s naturally gluten-free.
Can I make it vegan?
Just skip the feta or use a dairy-free cheese. Swap honey for maple syrup in the dressing.