Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad featuring roasted butternut squash, crisp Honeycrisp apples, tangy feta cheese, dried cranberries, and crunchy nuts, all brought together with a zesty apple cider vinaigrette. Perfect for a refreshing yet hearty salad during the fall season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until the squash is golden 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, and salt and black pepper to taste until fully combined.
- Prep Salad Base: Thinly slice the Honeycrisp apple and red onion. Place 6 cups of mixed salad greens into a large salad bowl as the base.
- Assemble: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, sliced red onion, Honeycrisp apple slices, and crumbled feta cheese to the greens.
- Dress & Toss: Drizzle the prepared vinaigrette over the salad. Gently toss all the ingredients together to evenly coat with the dressing. Serve immediately.
Notes
- For a nut-free version, omit pecans or walnuts or substitute with roasted pumpkin seeds.
- Honeycrisp apples provide the best balance of sweetness and crispness, but Granny Smith or Fuji apples can also be used.
- Roast the butternut squash on parchment paper for easier cleanup.
- Toast the nuts lightly before adding for extra flavor and crunch.
- The salad can be prepared ahead by roasting squash and making vinaigrette in advance; assemble just before serving to maintain freshness.
