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Autumn Harvest Honeycrisp Apple and Feta Salad

Autumn Harvest Honeycrisp Apple and Feta Salad Bliss

This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant and healthy dish packed with seasonal flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Gala Apple Substitute with Honeycrisp or Fuji if desired.
  • 2 pieces Honeycrisp Apple Replace with a tart variety if desired.
  • 1 cup Pecans Substitute with almonds or sunflower seeds for a nut-free version.
  • 1 cup Walnuts Use additional pecans or omit for a nut-free option.
  • 4 cups Curly Kale Can replace with romaine or spinach.
  • 1/2 cup Red Onion Green onions can be a milder substitute.
  • 1 cup Dried Cranberries Can swap with raisins or chopped dates.
  • 1/4 cup Pumpkin Seeds Feel free to use toasted nuts as an alternative.
For the Dressing
  • 2 cloves Garlic (minced) Lends a robust flavor.
  • 1/2 cup Vegan Mayonnaise Substitute with tahini or blended avocado.
  • 1/4 cup Unsweetened Almond Milk Any non-dairy milk works well.
  • 2 tablespoons Fresh Lemon Juice Consider apple cider vinegar as an alternative.
  • 1 tablespoon Dried Parsley Fresh parsley elevates the flavor.
  • 1/2 teaspoon Garlic Powder Boosts garlic flavor.
  • to taste teaspoon Sea Salt & Black Pepper Essential for seasoning.

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • Large Bowl
  • Jar for Dressing

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Core and slice the Gala and Honeycrisp apples into thin wedges and toss with maple syrup, cinnamon, nutmeg, and allspice.
  3. Spread the seasoned apples on one side of the baking sheet and scatter pecans and walnuts on the other. Bake for 15-20 minutes.
  4. Prepare the dressing by combining all dressing ingredients in a jar, sealing, and shaking until smooth. Refrigerate.
  5. Assemble the salad by mixing kale, red onion, roasted apples, nuts, dried cranberries, and pumpkin seeds in a large bowl.
  6. Drizzle the dressing over the salad, toss gently, and serve immediately.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gSodium: 150mgPotassium: 350mgFiber: 6gSugar: 10gVitamin A: 1000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

For best results, massage the kale beforehand and store salad components separately until serving.

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