Healthy Fall Salad With Apple And Feta Recipe
I’m all about that sweet-savory combo, so it’s no shock that my Healthy Fall Salad with Apple and Feta is packed with juicy fruits and crisp greens. Fall’s sweet fruits and veggies, like apples and pomegranate, are my go-to for making salads pop with flavor and color.
This salad is a healthy, immune-boosting dish that’s perfect for Thanksgiving or any cozy fall dinner party. Just toss it together and serve it right away—apple cider vinegar in the dressing can wilt the spinach and arugula fast, so don’t let it sit!
Why Will You Love this Recipe?
- It’s a flavor party: The mix of sweet apples, tangy feta, and crunchy seeds makes every bite exciting. You’ll love how the sweet and savory balance keeps you coming back for more.
- Quick and easy: This salad comes together in under 15 minutes, perfect for busy weeknights. No cooking skills needed, just chop, toss, and serve!
- Healthy and vibrant: Packed with nutrients from greens, fruits, and nuts, it’s an immune booster for fall. It’s as good for your body as it is for your taste buds.
Recipe Variations
- Swap the greens: Try kale or mixed baby greens instead of spinach and arugula for a different texture. Just massage kale with a bit of olive oil to soften it up.
- Change the fruit: Pears or dried cranberries can replace apples or pomegranate for a new twist. They keep that sweet fall vibe while adding variety.
- Nutty alternatives: Use walnuts or pecans instead of almonds for a richer, earthier crunch. Toast them lightly to bring out their flavor.
Tools You’ll Need
- A good knife: You’ll need it to thinly slice the apple and cube the feta neatly. A sharp chef’s knife makes prep quick and safe.
- A small skillet: Perfect for toasting almonds and pumpkin seeds to enhance their crunch. No need for oil, just a quick dry toast over medium heat.
- A mixing bowl: Use a large bowl to toss the salad and dressing evenly. A whisk or fork works great for blending the dressing ingredients.
FAQ
Can I Freeze It?
You can’t freeze this salad because the fresh greens and apples will turn mushy when thawed. It’s best enjoyed fresh, right after tossing with the dressing.
How Do I Store It?
Store undressed greens, apples, and seeds in separate airtight containers in the fridge for up to 3 days. Toss with dressing just before serving to keep everything crisp.
How Long Does It Last?
Once dressed, the salad wilts within an hour due to the apple cider vinegar. Prep ingredients ahead, but combine and dress only when ready to eat.
What Should I Serve with It?
Pair this salad with roasted chicken, grilled salmon, or a hearty soup for a complete meal. It’s also a great side for Thanksgiving turkey or a fall potluck.
Is It Suitable for Every Diet?
This recipe isn’t keto or paleo due to the honey and carbs in the fruit, but it’s vegetarian and can be gluten-free if you ensure no cross-contamination. For a vegan version, skip the feta and use a plant-based cheese or extra nuts.
Can I Make It Ahead?
You can prep the ingredients a day in advance, storing them separately in the fridge. Combine and dress just before serving to avoid wilting.
What If I Don’t Have Pomegranate?
Swap pomegranate seeds with dried cranberries or chopped dried apricots for a similar sweet-tart pop. They’re easier to find and still keep the fall vibe.
Other Recipes You’ll Love
- German Winter Celeriac Salad with Walnuts
- Vegetarian Olivier Salad
- Healthy Kidney Bean Salad
- Creamy Potato Salad with Eggs and Sour Cream
- Chickpea Salad with Corn
- Prosciutto Melon Mozzarella Salad
- Cucumber Salad with Radish
- Best Creamy Egg Salad
Healthy Fall Salad with Apple and Feta
Ingredients
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- Pinch of black pepper
Salad:
- 4.5 ounces mixed baby greens spinach, arugula, etc.
- 1 tablespoon pumpkin seeds
- 2 tablespoons almonds
- 1 tablespoon sunflower seeds
- 1/2 pomegranate seeds removed
- 1 small apple
- 3.5 ounces soft cheese like feta
Instructions
- In a small skillet, lightly toast almonds and pumpkin seeds over medium heat for 2-3 minutes until fragrant.
- Slice the apple thinly, cube the feta, and remove seeds from the pomegranate.
- Wash and dry the mixed greens thoroughly.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing. Pour over the greens and toss well.
- Top with pomegranate seeds, sunflower seeds, toasted almonds, pumpkin seeds, apple slices, and feta.
- Serve immediately to keep the greens crisp.
