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Best Fall Harvest Salad with Apples and Feta

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A crisp, flavorful fall salad featuring peppery arugula, sweet-tart Honeycrisp apples, salty feta, and toasted pecans, all tossed in a tangy maple-cider vinaigrette. Perfect for Thanksgiving or any autumn gathering, this quick and easy salad comes together in under 20 minutes.

Ingredients

Scale
  • 5 ounces (140g) arugula or mixed greens
  • 2 medium Honeycrisp apples
  • 4 ounces (115g) feta cheese, crumbled
  • ½ cup (60g) pecans, roughly chopped
  • ⅓ cup (40g) dried cranberries
  • ¼ cup thinly sliced red onion
  • 3 tablespoons (45ml) apple cider vinegar
  • 2 tablespoons (30ml) pure maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ cup (60ml) extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans: Place a dry skillet over medium heat. Add the chopped pecans and cook, stirring frequently, for 3-4 minutes until fragrant and slightly darker. Transfer to a plate to cool completely.
  2. Make the dressing: In a small jar with a tight lid, combine apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Add olive oil, screw on the lid, and shake vigorously for about 20 seconds until emulsified and creamy. Taste and adjust seasoning.
  3. Prep the apples: Core the apples and slice them thinly, about ⅛-inch thick. Toss the slices with 1 tablespoon of the dressing to prevent browning.
  4. Soak the onion (optional): If desired, place red onion slices in a small bowl of cold water for 10 minutes to mellow the bite. Drain and pat dry before adding to the salad.
  5. Assemble the salad: Place arugula in a large mixing bowl. Drizzle about half the dressing over the greens and toss gently until evenly coated.
  6. Add the toppings: Scatter dressed apples, crumbled feta, toasted pecans, dried cranberries, and sliced red onion over the top. Drizzle with remaining dressing as needed.
  7. Finish and serve: Give everything one final gentle toss, taste for seasoning, and add a crack of black pepper on top. Serve immediately.

Notes

For a dairy-free version, swap feta with a plant-based alternative or omit and add extra toasted pecans. If avoiding nuts, use roasted pumpkin seeds (pepitas). The dressing can be made up to a week ahead and stored in the fridge. Toast pecans and slice red onion a day before for easy assembly. Dress and assemble just before serving to keep greens crisp.

Nutrition

Keywords: fall harvest salad, apple feta salad, maple cider vinaigrette, Thanksgiving salad, easy fall salad

Find it online: https://daintydine.com/best-fall-harvest-salad-with-apples-and-feta/