Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Introduction

This Autumn Harvest Honeycrisp Apple and Feta Salad combines crisp apples, roasted butternut squash, and tangy feta for a delightful burst of flavor. It’s a perfect bright and refreshing dish to bring warmth and color to your table during the cooler months.

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 your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender.
2. Step 2: While the squash roasts, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl to make the vinaigrette.
3. Step 3: Thinly slice the Honeycrisp apple and red onion. In a large salad bowl, combine the mixed greens with the roasted squash, dried cranberries, chopped nuts, sliced onion, apple, and crumbled feta cheese.
4. Step 4: Drizzle the vinaigrette over the salad and toss gently to coat everything evenly. Serve immediately for the freshest taste.

Tips & Variations

• Swap out pecans or walnuts for toasted almonds or pumpkin seeds for a different crunch.
• Add grilled chicken or crispy bacon for extra protein and a savory touch.
• Use maple syrup instead of honey in the vinaigrette for a vegan-friendly option.
• Roast the squash a day ahead for easier assembly on serving day.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. The roasted squash and vinaigrette keep well for up to 3 days, but dress the salad just before serving to keep the greens crisp. Reheat squash gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other crisp apples like Granny Smith or Fuji, but Honeycrisp provides a perfect balance of sweet and tart that complements the salad well.

Is it possible to make this salad vegan?

Absolutely! Replace the feta cheese with a plant-based cheese alternative or omit it altogether, and use maple syrup instead of honey in the dressing.

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Print Recipe

★★★★★

4.6 from 147 reviews

This Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad combines the sweet crunch of Honeycrisp apples and roasted butternut squash with tangy feta cheese and a vibrant apple cider vinaigrette. Perfect for brightening your table with seasonal colors and flavors, this salad is a refreshing and nutrient-packed option for a light lunch or a festive side dish.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 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 the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, or until the squash is golden brown and tender.
2. Make Vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), salt, and black pepper until emulsified and smooth.
3. Prep Salad Base: Thinly slice the large Honeycrisp apple and ¼ red onion. Place 6 cups of mixed salad greens (such as arugula, spinach, or spring mix) into a large salad bowl.
4. Assemble: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, sliced red onion, apple slices, and crumbled feta cheese on top of the salad greens. Mix gently to combine the ingredients evenly.
5. Dress & Toss: Drizzle the apple cider vinaigrette over the salad. Toss gently but thoroughly to coat all ingredients with the dressing before serving.

Notes

• For extra crunch, lightly toast the pecans or walnuts before adding them to the salad.
• You can substitute maple syrup for honey to make the vinaigrette vegan-friendly.
• Roasted squash can be prepared a day ahead and stored in the refrigerator to save time.
• Use fresh, crisp Honeycrisp apples for the best flavor and texture contrast.
• Adjust salt and pepper in both the squash and vinaigrette according to your taste preferences.

Keywords: Autumn salad, Honeycrisp apple salad, butternut squash salad, feta cheese salad, healthy fall recipes, roasted squash salad, mixed greens salad