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