Ingredients
Scale
- 5 ounces Mixed field greens or baby spinach
- 2 medium Honeycrisp apples, cored and thinly sliced
- 1/2 cup crumbled Feta cheese
- 1/3 cup Candied pecans or walnuts
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Honey Vinaigrette by whisking together the olive oil, apple cider vinegar, and honey (or maple syrup) in a small bowl until fully emulsified. Season the dressing with salt and pepper to taste, adjusting sweetness or tanginess as desired.
- Step 2: Wash and thoroughly dry the mixed greens or spinach. Place the greens into a large serving bowl.
- Step 3: Slice the Honeycrisp apples immediately before assembly to prevent browning. Add the sliced apples, crumbled feta cheese, and candied pecans to the bowl with the greens.
- Step 4: Drizzle approximately half of the prepared vinaigrette over the salad components. Gently toss the salad until the greens, apples, and feta are lightly coated.
- Step 5: Taste a small portion of the salad and add more dressing, salt, or pepper as needed. Serve immediately for maximum crispness.
Notes
- To save leftovers, store the apples, greens, and dressing separately; toss the apples in a tiny splash of lemon juice before refrigerating to slow browning.
- Since this salad is served cold, there is no reheating; if your stored greens look limp, revive them briefly in an ice bath before draining and serving.
- This sweet-savory salad pairs beautifully as a side dish to rich entrees like roasted chicken or grilled salmon, or serve it solo topped with freshly cracked black pepper for a simple lunch.
- For a stable, creamy vinaigrette that clings well, drizzle the olive oil in very slowly while whisking vigorously until fully emulsified.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American