Ingredients
Scale
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1 large Honeycrisp apple, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup pecans, toasted (or walnuts)
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds (optional)
- 1/4 red onion, thinly sliced
- 2 tablespoons pumpkin seeds (optional)
- 1 tablespoon fresh thyme leaves (optional)
- For the 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.
- Add Cheese and Nuts: Sprinkle the crumbled feta, toasted pecans, and pumpkin seeds (if using) over the salad.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss the Salad: Drizzle the dressing over the salad and toss gently to combine. Ensure that everything is evenly coated without making the salad soggy.
- Garnish: Top the salad with pomegranate seeds and fresh thyme leaves for an extra burst of flavor, if desired.
- Serve: Serve immediately as a refreshing side dish or light main meal.
Notes
- Use fresh Honeycrisp apples for optimal crispness.
- Toast nuts lightly for enhanced flavor.
- Store leftovers separately to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg