Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
