Introduction
On a crisp autumn afternoon, Lina Vexley gathered freshly picked apples from a local orchard. Inspired by their sweetness and crunch, she decided to create a refreshing apple salad. Combining crisp apple slices with leafy greens, toasted nuts, and a drizzle of tangy balsamic glaze, she crafted a dish that was both vibrant and comforting. This salad became a favorite at family gatherings, loved for its balance of sweet, savory, and nutty flavors. For Lina, apple salad is more than just a recipe—it’s a seasonal celebration that brings together wholesome ingredients in a simple yet elegant way.
Apple Salad
Equipment
- Mixing Bowl
- Sharp Knife
Ingredients
Salad Base
- 2 apples thinly sliced
- 4 cups mixed greens washed and dried
- 1/3 cup pecans toasted
- 1/4 cup feta cheese crumbled
Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Wash and slice the apples thinly. Place them in a mixing bowl with the greens.
- Add toasted pecans and crumbled feta cheese to the bowl.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and garnish with extra nuts or cheese if desired.
Notes
Nutrition
How to Make Apple Salad
To make apple salad, start by washing and thinly slicing two crisp apples of your choice—red apples provide sweetness, while green apples add a tangy contrast. Place the slices in a large mixing bowl with a base of fresh mixed greens such as romaine, spinach, or arugula. The greens give the salad body, while the apples bring a juicy crunch.
Next, toast pecans lightly in a dry skillet until fragrant, then add them to the bowl. Their rich nuttiness enhances the sweetness of the apples. Crumble feta cheese over the top for a creamy, tangy layer that balances the flavors.
Prepare the dressing by whisking together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. This vinaigrette is slightly sweet, tangy, and savory, complementing both the apples and the greens beautifully. Pour the dressing over the salad just before serving to keep the greens crisp. Toss everything gently so that the apples and greens are evenly coated without crushing the delicate ingredients.
For variations, you can add dried cranberries for tartness, sunflower seeds for extra crunch, or even sliced avocado for creaminess. Another option is to swap the feta with blue cheese for a bolder flavor profile. This apple salad pairs well with roasted meats, grilled chicken, or as a light standalone meal.
Chill the salad for about 10 minutes before serving to allow the flavors to meld. Serve in individual plates or a large salad bowl, garnished with extra pecans or a drizzle of balsamic glaze for presentation. This dish is not only visually stunning but also a refreshing, nutrient-packed option for any season.
Conclusion
Apple salad is a delightful balance of crisp, sweet, and savory. Lina Vexley’s recipe showcases the versatility of apples, turning them into a star ingredient in a dish that’s as nourishing as it is delicious. The combination of fresh greens, toasted nuts, and creamy cheese, all tied together with a tangy-sweet dressing, makes it a perfect side dish or light main course. Easy to prepare and endlessly adaptable, this apple salad proves that healthy eating doesn’t have to be complicated—it can be simple, elegant, and full of flavor.