Description
Welcome the flavors of fall with this crisp, colorful Autumn Harvest Honeycrisp Apple and Feta Salad! With crunchy apples, tangy feta, juicy pomegranate seeds, and toasted walnuts on a bed of tender kale, it’s tossed in a light honey vinaigrette for a perfect balance of sweet, savory, and earthy. Whether you’re looking for a quick lunch, easy dinner side, or vibrant addition to your holiday table, this easy recipe checks all the boxes for wholesome food ideas, healthy snack inspiration, and creative dinner ideas.
Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
0.5 teaspoon Dijon mustard
Salt and cracked black pepper to taste
1 teaspoon olive oil (for massaging kale)
1 bunch kale, chopped and stems removed
2 Honeycrisp apples, thinly sliced
0.5 cup crumbled feta cheese
0.5 cup pomegranate seeds
0.5 cup toasted walnuts
1 teaspoon lemon juice (optional, for apple slices)
Instructions
1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
2. Remove the kale leaves from the stems, chop, and place in a bowl. Drizzle with olive oil and a pinch of salt. Massage for 2 minutes until softened.
3. Slice the apples thinly and, if desired, toss with lemon juice to prevent browning.
4. Add the kale to a large serving bowl and top with sliced apples, crumbled feta, pomegranate seeds, and walnuts.
5. Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
Notes
Massage the kale thoroughly to make it more tender and flavorful.
Toast the walnuts in a dry pan for 3–5 minutes to enhance their crunch and nuttiness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 11g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg