Dinner

Apple & Feta Salad with Lemon-Honey Dressing Recipe

ByCleo Brixton January 18, 2026January 18, 2026

Introduction

This Apple & Feta Salad is a refreshing blend of sweet and tangy flavors, perfect for a light lunch or a vibrant side dish. Crisp apples paired with creamy feta and a zesty dressing bring a delightful balance to your plate.

A large oval white plate with a dark blue and black gradient edge holds a salad made of several layers: bright green spinach leaves with red stems form the base, topped with thin slices of red and yellow apples, and small chunks of white cheese scattered evenly across the salad. Two wooden salad spoons with a natural grain pattern rest on the salad near the center of the plate. A woman's hand reaches in from the left holding a piece of bread. The scene is set on a white marbled texture covered with a red and white geometric patterned cloth. A clear glass of water with a lemon slice sits on the right bottom corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 small red apples (such as Braeburn or Gala), cored, quartered and cut into 4 slices per quarter
100g mixed leaves
200g feta, broken into small chunks
1 lemon, zested and juiced
2 tbsp olive oil
2 heaped tbsp clear honey
A couple of pinches of pul biber (optional)

Instructions

Step 1: Toss the sliced apples and mixed leaves together and arrange the mixture neatly on a serving platter.
Step 2: Dot the salad with small chunks of feta and scatter the lemon zest evenly over the top.
Step 3: In a small bowl, combine the lemon juice, olive oil, honey, a generous grinding of freshly ground black pepper, and a good pinch of salt. Whisk the ingredients until well blended.
Step 4: Drizzle the dressing over the salad and, if desired, sprinkle with pul biber for a subtle spicy kick.

Tips & Variations

Use seasonal apples for different flavor profiles—Granny Smith adds tartness while Fuji offers extra sweetness.
Replace mixed leaves with arugula or baby spinach for a peppery twist.
Add toasted nuts like walnuts or pecans for crunch and additional texture.
Swap honey with maple syrup for a different natural sweetness.

Storage

Store the salad components separately in airtight containers for up to 2 days in the refrigerator. Assemble and dress just before serving to keep the apples crisp and leaves fresh. Leftovers can be eaten cold or at room temperature, but avoid refrigerating after dressing to prevent sogginess.

How to Serve

On a large white oval plate with a speckled dark blue rim, there is a fresh salad made of green spinach leaves spread out on the bottom layer. On top of the spinach, there are several thin slices of red and yellow apple scattered evenly. Crumbled white cheese is placed in small clusters all over the salad, adding a textured, creamy layer. Two wooden salad spoons rest on the salad at the top right edge of the plate, and a woman's hand is reaching from the left side holding a piece of bread. The plate is placed on a red and white patterned cloth over a white marbled surface. A glass of water with a lemon slice sits at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Yes, goat cheese or ricotta salata work well as substitutes and offer a similar creamy texture with a slightly different flavor.

How do I prevent the apples from browning?

Coating apple slices with lemon juice before mixing helps slow down oxidation and keeps them looking fresh.