Name: Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups butternut squash, peeled and cubed; 1 tablespoon olive oil; Salt and pepper to taste; 1 large Honeycrisp apple, thinly sliced; 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; 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

Introduction

This Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad brings together sweet, tangy, and savory flavors for a fresh, vibrant dish. Roasted butternut squash and crisp apples add beautiful texture, while a simple honey-Dijon vinaigrette ties everything together. It’s a perfect salad to brighten your table during the fall season.

A large gray bowl filled with a colorful salad sits on a white marbled surface. The first layer is a bed of curly green kale with a slightly rough texture. On top of that are many slices of red and yellow apple wedges layered evenly around the bowl. Scattered across the apples and kale are toasted brown pecans with a shiny surface and small white chunks of soft cheese. The whole salad is sprinkled with cracked black pepper, adding specks of black over the top. A red apple and some pecans are placed next to the bowl for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large Honeycrisp apple, thinly sliced

2 cups butternut squash, peeled and cubed

1 tablespoon olive oil (for roasting squash)

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

3 tablespoons olive oil (for vinaigrette)

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

Salt and black pepper to taste (for dressing)

Instructions

Step 1: Preheat your 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 until golden and tender.

Step 2: While the squash roasts, prepare the vinaigrette by whisking together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper in a small bowl until well combined.

Step 3: Thinly slice the Honeycrisp apple and red onion. Place the mixed salad greens into a large bowl as your salad base.

Step 4: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, sliced red onion, apple slices, and crumbled feta cheese on top of the greens.

Step 5: Drizzle the prepared vinaigrette over the salad. Toss gently to coat all ingredients evenly before serving.

Storage

Store any leftover salad components separately in airtight containers to maintain freshness. The roasted squash and dressing can be refrigerated for up to 3 days. Assemble the salad just before serving to keep the greens crisp and the apples from browning. If needed, reheat the squash gently before adding to the salad.

FAQs

Can I use a different type of apple?

Yes, you can use other crisp apples like Granny Smith, Fuji, or Pink Lady. Honeycrisp apples are preferred for their sweetness and crunch, but feel free to substitute based on availability and taste.

How do I prevent the apple slices from browning?

To slow browning, toss the apple slices in a little lemon juice before adding them to the salad. This will help keep them fresh and vibrant longer.