Description
This Autumn Harvest Honeycrisp Apple and Feta Salad blends crisp Honeycrisp apples, tangy feta, pomegranate arils, toasted pecans, and hearty kale with a light honey vinaigrette. Perfect for fall gatherings or healthy lunches, this colorful apple feta salad recipe is nutrient-rich, gluten-free, and bursting with seasonal flavor.
Ingredients
2 large Honeycrisp apples
6 cups chopped kale
1 cup pomegranate arils
3/4 cup crumbled feta cheese
1/2 cup toasted pecans
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
1 teaspoon lemon juice (optional, to prevent apple browning)
Instructions
1. Wash, destem, and chop kale into bite-sized pieces. Use a salad spinner to dry, then massage with a pinch of salt until softened.
2. Toast the pecans in a dry skillet over medium heat for 3–5 minutes. Stir frequently until golden and fragrant.
3. Slice the Honeycrisp apples thinly using a mandoline or knife. Toss with lemon juice to prevent browning.
4. In a jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
5. In a large bowl or serving platter, spread the kale as the base. Top with apple slices, pomegranate arils, toasted pecans, and feta.
6. Drizzle the dressing evenly just before serving and toss gently if desired.
Notes
Massage the kale for tenderness: this step breaks down the fibers and improves texture.
Use fresh pomegranate for best flavor and juicy crunch; avoid pre-packaged arils if possible.
Slice apples just before serving for max crispness and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw + Toasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 17g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg