Description
Apple, Cranberry & Walnut Salad with Feta and Honey Lemon Dressing is a fresh, colourful salad featuring crisp apples, creamy feta, toasted walnuts, sweet-tart dried cranberries, and a bright honey lemon dressing.
Ingredients
5 cups (150 g) mixed greens or baby spinach
2 crisp apples, thinly sliced
1/2 cup (60 g) dried cranberries
1/2 cup (60 g) walnuts, toasted and roughly chopped
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
3 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Place the walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and emulsified.
3. Wash and thinly slice the apples. Toss the slices with a small splash of fresh lemon juice to help slow browning and keep them looking fresh.
4. Add the mixed greens or baby spinach to a large serving bowl. Arrange the sliced apples, dried cranberries, toasted walnuts, and crumbled feta over the greens.
5. Drizzle the honey lemon dressing evenly over the salad just before serving. Adding the dressing at the last minute helps keep the greens crisp.
6. Gently toss the salad until the greens and apples are lightly coated. Be careful not to break up the feta too much.
7. Finish with fresh parsley, a few extra toasted walnuts, and a small handful of dried cranberries for extra colour and texture.
8. Serve immediately while the walnuts are crunchy, the apples are crisp, and the greens are fresh.
Notes
Choose crisp apples such as Honeycrisp, Pink Lady, Granny Smith, or Fuji for the best texture.
Toast the walnuts for a few minutes in a dry skillet to make them more fragrant and crunchy.
Dress the salad just before serving to prevent the greens from becoming soggy.
Don’t overdress the salad. Start with a little dressing and add more if needed.
Use fresh lemon juice for a brighter and fresher dressing flavour.
Keep the dressing separate if preparing the salad ahead of time, then combine shortly before serving.
To make the salad more filling, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein.
Toasted pecans can be substituted for the walnuts.
Goat cheese, blue cheese, or crumbled cotija can be used instead of feta.
Serve as a light lunch or alongside roasted chicken, turkey, salmon, grilled meats, or a holiday spread.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American