Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Introduction

This Autumn Harvest Honeycrisp Apple and Feta Salad is a delightful mix of sweet, tangy, and savory flavors perfect for the fall season. Combining roasted butternut squash with crisp apples and creamy feta creates a satisfying and colorful dish that’s great as a side or light meal.

Ingredients

• 1 large Honeycrisp apple, thinly sliced
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 cups mixed salad greens (arugula, spinach, or spring mix)
• ⅓ cup feta cheese, crumbled
• ⅓ cup dried cranberries
• ¼ cup chopped pecans or walnuts
• ¼ red onion, thinly sliced
• For the vinaigrette:
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup)
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and tender. Remove and let cool slightly.
2. Step 2: In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
3. Step 3: Thinly slice the Honeycrisp apple and red onion. Place the mixed salad greens in a large bowl as the base.
4. Step 4: Add the roasted butternut squash, dried cranberries, chopped nuts, sliced red onion, apple slices, and crumbled feta cheese to the greens.
5. Step 5: Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

Tips & Variations

• Substitute pecans with toasted walnuts for a different nutty flavor.
• Use maple syrup instead of honey for a vegan-friendly dressing.
• Add a handful of quinoa or farro to make the salad more filling.
• For extra freshness, sprinkle chopped fresh herbs like parsley or thyme over the salad before serving.

Storage

Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. To keep the salad fresh and crisp, add the dressing just before serving. Reheat the roasted squash gently if desired, but the salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the roasted squash and vinaigrette ahead of time. Keep the components separate and combine them with the fresh ingredients just before serving to maintain crispness.

Can I use a different type of apple?

Absolutely! While Honeycrisp apples add a perfect balance of sweetness and crunch, you can substitute with Granny Smith for tartness or Fuji for extra sweetness.

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

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4.5 from 50 reviews

A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad combining roasted butternut squash, fresh apple slices, and tangy feta cheese, complemented by a sweet and tangy apple cider vinaigrette. Perfect for a light, seasonal meal or side dish.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 large Honeycrisp apple, thinly sliced
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 cups mixed salad greens (arugula, spinach, or spring mix)
• ⅓ cup feta cheese, crumbled
• ⅓ cup dried cranberries
• ¼ cup chopped pecans or walnuts
• ¼ red onion, thinly sliced

Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup)
• Salt and black pepper to taste

Instructions

1. Roast Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread it on a baking sheet in a single layer and roast for 20 to 25 minutes until the squash is golden and tender.
2. Make Vinaigrette: While the squash is roasting, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), and salt and black pepper to taste in a small bowl until well combined.
3. Prep Salad Base: Thinly slice the large Honeycrisp apple and the quarter red onion. Place the 6 cups of mixed salad greens into a large bowl as the base of your salad.
4. Assemble: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, thinly sliced red onion, apple slices, and crumbled feta cheese to the salad greens.
5. Dress & Toss: Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately for the freshest taste.

Notes

• Use a tart or sweet-tart apple like Honeycrisp to contrast with the savory feta and roasted squash.
• For a nut-free version, omit pecans or walnuts or replace with seeds like pumpkin or sunflower.
• The salad is best served fresh but you can prepare the roasted squash and vinaigrette a day ahead.
• Adjust the sweetness in the vinaigrette by adding more or less honey or maple syrup to taste.

Keywords: Autumn salad, Honeycrisp apple salad, roasted butternut squash salad, feta cheese salad, fall harvest salad, healthy salad recipe