Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
This irresistible Autumn Harvest Honeycrisp Apple and Feta Salad combines roasted butternut squash, crisp Honeycrisp apples, tangy feta, and a delightful vinaigrette for a fresh and vibrant fall-inspired salad that’s perfect to brighten any table.
- 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
Roasted Butternut Squash
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad Base
- 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
Vinaigrette Dressing
- 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). In a bowl, toss the peeled and cubed butternut squash with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread the squash on a baking sheet and roast for 20 to 25 minutes until golden and tender.
- Make Vinaigrette: While the squash roasts, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and a pinch of salt and black pepper in a small bowl until emulsified.
- Prep Salad Base: Thinly slice the Honeycrisp apple and red onion. Place the 6 cups of mixed salad greens into a large salad bowl.
- Assemble: Once the squash is roasted, add it to the salad greens along with dried cranberries, chopped pecans or walnuts, sliced red onion, thin apple slices, and crumbled feta cheese.
- Dress & Toss: Drizzle the prepared vinaigrette over the salad. Gently toss all ingredients together until everything is well coated and evenly mixed. Serve immediately to enjoy the fresh flavors.
Notes
- For a nut-free version, omit the pecans or walnuts or substitute with roasted pumpkin seeds.
- Maple syrup can be used instead of honey to make the vinaigrette vegan-friendly.
- Use freshly squeezed apple cider vinegar for best flavor.
- To save time, butternut squash can be roasted ahead and refrigerated for up to 2 days.
- Add grilled chicken or tofu to make this salad a complete meal.
Keywords: Autumn salad, Honeycrisp apple salad, roasted butternut squash, feta salad, fall harvest salad, healthy salad, vegetarian salad, apple cider vinaigrette
