Ingredients
Salad
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1 large Honeycrisp apple, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup pecans, toasted (or walnuts)
- 2 tablespoons pumpkin seeds (optional)
- 1/4 cup pomegranate seeds (optional)
- 1 tablespoon fresh thyme leaves (optional)
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large salad bowl, combine the mixed greens, thinly sliced Honeycrisp apple, red onion, and dried cranberries. This creates a fresh and flavorful base with layers of textures.
- Add Cheese and Nuts: Sprinkle the crumbled feta cheese, toasted pecans, and pumpkin seeds (if using) evenly over the salad to add creaminess and crunch.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is well emulsified and smooth.
- Toss the Salad: Drizzle the prepared dressing over the salad and toss gently to ensure all ingredients are nicely coated without making the greens soggy.
- Garnish: Top the salad with pomegranate seeds and fresh thyme leaves, if desired, for an extra burst of flavor and color. Serve immediately to preserve freshness.
Notes
- To toast nuts, place pecans or walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- For added protein, grilled chicken or chickpeas can be incorporated.
- This salad can be prepared slightly ahead, but toss with dressing just before serving to prevent sogginess.
- Substitute feta cheese with goat cheese for a creamier texture if preferred.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian