Apple Walnut
Feta Salad
Crisp apple, toasted walnuts, tangy feta, and thinly sliced red onion over a bed of spinach and spring greens — all tossed in a bright homemade balsamic Dijon vinaigrette. A beautiful side salad that comes together in 10 minutes and easily doubles as a light main with added protein.
- Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 packet Stevia, Splenda, or sweetener of choice
- — salt & black pepper, to taste
- Salad
- 5 oz spinach & spring greens mix
- 1 apple, thinly sliced
- 1 tbsp fresh lemon juice (to prevent browning)
- ¼ cup red onion, thinly sliced
- ⅓ cup walnuts
- ⅓ cup feta cheese, crumbled
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1
Make the vinaigrette
Combine the olive oil, balsamic vinegar, Dijon mustard, sweetener, salt, and pepper in a small jar with a tight lid or a bowl. Shake vigorously or whisk until emulsified and smooth. Taste and adjust — add a splash more balsamic for tang or a touch more sweetener to balance. Refrigerate until ready to serve.
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2
Toast the walnuts
Add the walnuts to a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until golden and fragrant. Transfer immediately to a plate to cool — they go from toasted to burnt quickly. This step takes 3 minutes and makes a significant difference in flavor.
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3
Prep the apple
Thinly slice the apple and immediately toss the slices in the fresh lemon juice to prevent browning. This keeps the apple looking fresh and crisp even if the salad sits for a few minutes before serving.
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4
Assemble & dress
Add the greens to a large bowl. Arrange the apple slices, red onion, toasted walnuts, and feta over the top. Drizzle the vinaigrette over the salad just before serving and toss gently to coat everything evenly. Serve immediately.
- Best apple varieties: Honeycrisp and Fuji hold their texture well in a salad and have the right sweet-tart balance. Granny Smith works great if you want more tartness to contrast the feta.
- Toast the walnuts: Two to three minutes in a dry pan transforms them from soft and bland to crispy, nutty, and rich — it's always worth the extra step.
- Make it a main: Add sliced grilled chicken breast, turkey, or even a hard-boiled egg on top to turn this into a complete high-protein lunch or dinner.
- Dress on the side: If making ahead, store the dressing separately and toss right before serving — dressed greens wilt quickly and the apple will soften.
- Dressing tip: The jar method makes this dressing foolproof — just add everything, seal, and shake. It keeps in the fridge for up to a week and works on any salad.