Amazing Honeycrisp Salad Recipe

I paired crisp Honeycrisp apples with vivid greens, crunchy nuts, creamy cheese, and a bright dressing in my Apple Salad that’s ideal for dinner parties or weeknight meals.

I whip up this Amazing Honeycrisp Salad whenever I need something lighter that still feels special. Crunch from Honeycrisp apples meets creamy soft goat cheese and it somehow stops a whole room mid conversation.

I love how the colors pop, and you’ll notice textures that play off each other, sweet then tangy, little surprises in every bite that keep you reaching back for more. I can’t explain why, but people always ask for the recipe, and honestly I love the shocked faces when they taste it.

It’s earned its spot in my Apple Salad Recipes rotation.

Ingredients

• Sweet crisp apples that add juicy crunch and natural sweetness, plus fiber and vitamin C.
• Tender leaves low calorie, high in folate and vitamin A, give fresh peppery base.
• Creamy tang offers protein and healthy fats, melts into salad for rich flavor.
• Crunchy sweet nuts add texture and sugar, provide healthy fats and some protein.
• Chewy tart-sweet bursts mostly carbs and sugar, brighten the salad with tang.
• Sharp slightly sweet bite that cuts richness and adds zesty crunch.
• Simple dressing balances sweet sour and savory, brings everything together.

Ingredient Quantities

• 6 cups mixed baby greens (about a 5.5 oz bag)
• 2 Honeycrisp apples, cored and thinly sliced
• 4 oz soft goat cheese, crumbled (about 1/2 cup)
• 3/4 cup candied pecans
• 1/3 cup dried cranberries
• 1/4 small red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 small shallot finely minced
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper, to taste

How to Make this

1. Put the mixed baby greens in a large bowl and set aside while you prep everything else, that way they stay crisp.

2. Core and thinly slice the Honeycrisp apples, then toss them right away with the 1 tablespoon fresh lemon juice so they dont brown and stay bright.

3. Thinly slice the 1/4 small red onion and if you want a milder bite, soak the slices in cold water for 5 minutes then drain well.

4. Make the dressing: in a jar or small bowl whisk 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, the finely minced small shallot and a pinch of salt and freshly ground black pepper; shake or whisk until emulsified and taste to adjust seasoning.

5. If you like the nuts warm, toast the 3/4 cup candied pecans in a dry skillet over medium for about 1 minute until fragrant, watch them close so they dont burn.

6. Add the thinly sliced apples, drained red onion, 1/3 cup dried cranberries to the greens, pour about half the dressing over and gently toss with tongs so everything gets coated but the leaves dont get bruised.

7. Transfer the tossed salad to a serving bowl or individual plates, crumble the 4 ounces soft goat cheese evenly over the top.

8. Scatter the toasted candied pecans and any extra dried cranberries over the salad, drizzle more dressing if needed, but go easy so it doesnt get soggy.

9. Finish with a final sprinkle of salt and freshly ground black pepper, serve immediately and tell your guests to dig in before the leaves wilt.

Equipment Needed

1. Large salad bowl (so the greens stay crisp while you prep everything)
2. Chef’s knife (or a good paring knife for the apples)
3. Cutting board
4. Small jar or bowl with lid (for whisking or shaking the dressing)
5. Whisk or a fork (either works to emulsify the dressing)
6. Tongs (to gently toss the salad without bruising the leaves)
7. Dry skillet (for toasting the candied pecans)
8. Measuring cups and spoons
9. Small sieve or colander (to drain the soaked onion slices)
10. Serving bowl or individual plates

FAQ

Amazing Honeycrisp Salad Recipe Substitutions and Variations

• Honeycrisp apples: swap with Fuji or Gala for similar sweet crunch, or try a ripe Asian pear for extra juice and firmer bite (pears brown faster so toss with a little lemon juice).
• Soft goat cheese: use crumbled feta for a saltier tang, or mild ricotta if you want a creamier, less funky cheese; blue cheese works too if you like bold flavor.
• Candied pecans: replace with toasted walnuts or almonds for the same crunch, or pepitas if you need a nut free option; to mimic candied nuts quickly toss them in a hot pan with honey and a pinch of salt.
• Apple cider vinegar: swap with white wine or champagne vinegar for similar acidity, or use fresh lemon juice plus a touch of honey for a brighter, citrusy dressing.

Pro Tips

1) Make the dressing ahead but dont fridge it too long. Olive oil firms up cold so bring it back to room temp and shake or whisk it hard right before using so it goes smooth again.

2) If you need to prep the apples early, slice them and drop into cold water with a squeeze of lemon until you’re ready. Pat them dry so they dont water down the salad, and slice thin for the best crunch.

3) Let the goat cheese sit out about 10-15 minutes so it softens, then crumble with your fingers for more even distribution. If it still feels dense, mash a little with a fork and a splash of olive oil to make it creamier.

4) Re-toast the candied pecans very briefly just before serving to wake up their flavor, but watch them the whole time because they burn fast. If anyone hates giant nut-bites, chop half of them roughly so every bite has some crunch.