I promise this salad is far more interesting than it looks.
I promise!
Yes, it may look simple, but as a devoted Honeycrisp fan—yes, I recently discovered they’re early-season apples, which was news to me—this salad is one of my favorites. It’s easy, bright, and packed with flavor despite its modest appearance.
I’ve been eating a lot of fruit lately, and apples have been a reliable go-to. Whether it’s apples with peanut butter, a handful of almonds and a square of dark chocolate, or just a sprinkle of cinnamon, I can’t seem to get enough. Full disclosure: I may have even been eaten-my-way-through-some-instant-oatmeal packets from the 90s. Don’t judge.
This salad, though plain at first glance, has some bold components that elevate it:
- Sage fried in brown butter for a toasty, aromatic crunch.
- Sweet and crisp Honeycrisp apples paired with salty, tangy feta.
- A maple vinaigrette with a hint of heat to tie everything together.
If you want to add more richness, a little crumbled bacon is a great option. You can also drizzle extra sage-infused brown butter over the greens or whisk it into the maple vinaigrette—both delicious choices.
At its core this is still a salad: greens, fruit, a bright dressing. It’s quick to toss together and surprisingly satisfying.
Honeycrisp Salad with Crispy Sage and Maple Vinaigrette
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Ingredients
- 10 to 12 fresh sage leaves
- 3 tablespoons unsalted butter
- 6 cups baby romaine or spring greens
- 2 Honeycrisp apples, sliced
- 4 ounces feta cheese, crumbled
- 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 garlic clove, minced or pressed
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Instructions
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Heat a small saucepan over medium heat and add the butter. Once it melts and begins to sizzle, add the sage leaves and cook until lightly golden on each side, about 1 minute per side. Remove the leaves and drain them on paper towels.
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Toss the greens, sliced apples and crumbled feta in a large bowl. Slice the apples just before serving to prevent browning and keep assembly quick.
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To make the dressing, whisk together the apple cider vinegar, maple syrup, garlic, Dijon, salt, pepper and red pepper flakes in a bowl or mason jar. Slowly drizzle in the olive oil while whisking, or add the oil to the jar and shake vigorously for about 15 seconds.
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Season the salad with a bit of salt and freshly ground pepper, dress just before serving, and top with the crispy sage leaves.
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I appreciate you so much!
Honeycrisps for life.