Autumn Harvest Apple Salad (Print Version)
Savor crisp apples, tangy feta, toasted pecans, and greens tossed in balsamic vinaigrette for fall freshness.
# Ingredients:
→ Produce
01 -
2 medium Honeycrisp apples, diced
02 -
4 cups mixed salad greens, thoroughly rinsed and dried
→ Dairy
03 -
1 cup feta cheese, crumbled
→ Nuts
04 -
50 grams pecans (approx. ½ cup), whole or chopped
→ Dressings
05 -
60 millilitres balsamic vinaigrette
# Steps:
01 -
Wash Honeycrisp apples and dice into bite-sized pieces. Rinse mixed salad greens with cold water and dry thoroughly using a salad spinner or towels.
02 -
Heat a dry, non-stick skillet over medium heat. Add pecans and toast for 5 minutes, stirring frequently, until golden brown and aromatic. Remove from pan and allow to cool.
03 -
In a spacious mixing bowl, add the mixed greens, diced apples, crumbled feta cheese, and toasted pecans.
04 -
Drizzle balsamic vinaigrette evenly over the salad mixture. Gently toss with clean hands or salad tongs to ensure all ingredients are coated.
05 -
Transfer salad to individual plates or bowls. Optionally garnish with additional feta if desired. Serve immediately while apples retain their crispness.
# Notes:
01 -
Select Honeycrisp apples for their vibrant crunch and balanced sweetness, which resists enzymatic browning.
02 -
Drying greens thoroughly prevents the vinaigrette from becoming diluted and avoids soggy textures.
03 -
Toast pecans until golden and fragrant, taking care not to burn them as bitterness develops rapidly.
04 -
Add vinaigrette just before serving to maintain crisp salad leaves and prevent wilting.