I always look forward to crisp fall days when I can whip up something fresh and vibrant like this Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe. It’s the perfect way to celebrate the season: sweet and crunchy Honeycrisp apples combine beautifully with roasted butternut squash and tangy feta, all finished with a bright apple cider vinaigrette. Whether you’re craving a light lunch or a stunning side for dinner, you’ll find it a versatile and satisfying treat.
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In the Kitchen
This salad strikes a delightful balance of sweet, savory, and nutty flavors while spotlighting fresh autumn produce. I love making it right as the Honeycrisp apples start popping up in markets—it’s like celebrating fall on your plate.
- Juicy and Tender Every Time: Roasting the butternut squash until golden gives it a caramelized edge, perfectly balancing the crisp apples.
- Golden, Satisfying Finish: The apple cider vinaigrette adds a tangy brightness that ties all the flavors together without overpowering them.
- Simple Ingredients, Big Impact: With just a handful of staples like nuts, feta, and dried cranberries, your salad feels gourmet but stays everyday-easy.
- Weeknight to Weekend Ready: Prep the squash ahead and toss everything together when ready—you’ll have a showstopper salad in under 30 minutes.
Ingredients at a Glance
For the best results, always choose the freshest produce you can find. Honeycrisp apples should be crisp and fragrant, and butternut squash firm with a smooth skin. Quality feta and nuts make a noticeable difference here, too.
- Honeycrisp Apple: Look for vivid red and yellow coloring, firm texture, and a fresh aroma for the sweetest crunch.
- Butternut Squash: Choose one that's heavy for its size with unblemished skin for sweet, smooth roasting.
- Mixed Salad Greens: Arugula, spinach, or spring mix all add fresh, peppery layers—grab what you love or what’s local.
- Feta Cheese: Pick a high-quality block or crumbled feta with a creamy, slightly salty bite.
- Dried Cranberries: Tart and chewy, they add bursts of sweetness and color.
- Chopped Pecans or Walnuts: Toast lightly if you like, for extra crunch and warmth.
- Red Onion: Opt for mild, thin slices to balance the sweeter elements without overpowering.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Step 1 — Roast the Butternut Squash to Golden Perfection
Start by preheating your oven to 400°F (200°C). Toss the peeled and cubed butternut squash in olive oil, salt, and pepper until evenly coated. Spread the cubes out on a parchment-lined baking sheet to avoid steaming. Roast for about 20 to 25 minutes, stirring once halfway, until the squash is tender and has those lovely golden edges forming. You’ll notice the sweet aroma starts filling the kitchen—this step really builds the salad’s deep flavor base.
Step 2 — Whisk Together a Bright Apple Cider Vinaigrette
While the squash roasts, make the vinaigrette. Combine olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper in a small bowl. Whisk vigorously until the dressing is smooth and slightly thickened. The sweetness of the honey perfectly balances the tang of the vinegar, and the mustard helps everything emulsify—giving you a gorgeously silky dressing that clings to every leaf and slice.
Step 3 — Prep Your Salad Base and Fresh Ingredients
While everything else is happening, thinly slice your Honeycrisp apple and red onion. Don’t peel the apple; the skin adds great texture and color. Place your mixed greens in a large salad bowl—this gives you space to toss everything together later without a mess. The contrasting textures of soft greens, crisp apples, and tender roasted squash work best when combined just before serving.
Step 4 — Assemble the Salad and Dress It
Once the squash is roasted and slightly cooled, add it to your bowl of greens with the apple slices, dried cranberries, chopped nuts, red onion, and crumbled feta. Drizzle the vinaigrette evenly over the top, then toss gently to coat everything without bruising the delicate greens. This is where the salad really comes alive—every bite has a perfect flavor balance.
Things to Remember
I’ve learned a few tricks making the Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe that help everything come out just right, whether you’re a pro or a beginner.
- Doneness Cue: Roast the squash until it’s tender but still holds its shape—fork-tender with golden edges is perfect.
- Temperature Trick: Let the roasted squash cool slightly before adding to the salad, so it doesn’t wilt the greens.
- Make-Ahead Move: Roast the squash and prep the vinaigrette the day before to save time on busy nights.
- Common Pitfall: Don’t overdress the salad—start with less vinaigrette and add more if needed to avoid sogginess.
Ways to Serve It
Finishing Touches for Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
A quick sprinkle of freshly cracked black pepper or a few extra nuts on top adds a lovely finishing touch. If you like a little freshness, lemon zest brightens the salad without overshadowing its sweet and savory notes. I sometimes add a few fresh herbs like parsley or thyme to deepen the aroma and color.
Plays Well With
This salad pairs beautifully with roasted chicken, grilled pork chops, or even a simple toasted baguette. I find the crisp apple and creamy feta make a delightful contrast alongside rich mains, adding freshness and texture to the meal.
Simple Plating Upgrades
For weeknights, tossing everything in a colorful bowl does the trick, but for company, layer ingredients on a large platter. Artfully arranging apple slices and sprinkling nuts just before serving gives a professional finish that’s guaranteed to impress without extra effort.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The greens will soften over time, so it’s best enjoyed fresh, but the flavors remain delicious. If you want to keep the salad crunchier, store the dressing separately and toss it in just before serving the leftovers.
Freezing Tips
This salad does not freeze well because the crisp textures of apples and greens won’t hold up. Instead, freeze extra roasted squash separately if you want to prep ahead—then combine fresh ingredients when ready to serve.
Reheating Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe Without Drying Out
If reheating the roasted squash component, warm it lightly in a microwave or oven at a low temperature just until tender and heated through. Keep the salad greens and apples chilled and add them fresh when serving to maintain their crispness and flavor.
Frequently Asked Questions
Absolutely! While Honeycrisp apples are ideal for their sweetness and crunch, Granny Smith or Pink Lady apples also work well if you prefer a tarter or slightly softer bite.
Roasting the squash intensifies its natural sweetness and softens it perfectly. While you could steam or boil it, roasting gives the best flavor and texture contrast in this salad.
You can store the vinaigrette in a sealed jar in the refrigerator for up to one week. Give it a good shake before using as the ingredients may separate.
Yes! Simply substitute the feta with a plant-based alternative or toasted seeds and use maple syrup instead of honey in the dressing for a vegan-friendly version.
Final Thoughts
This Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is one of those dishes that never fails to brighten my day. The balance of textures and flavors makes it endlessly enjoyable, and it’s surprisingly easy to put together for any occasion. I hope you enjoy making and sharing this with your friends and family as much as I do—it really is a little slice of fall magic in every bite.
PrintFull Printable Recipe
Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
A vibrant and delicious Autumn Harvest Honeycrisp Apple and Feta Salad featuring roasted butternut squash, crisp Honeycrisp apple slices, creamy feta, dried cranberries, and crunchy nuts, all tossed in a tangy apple cider vinaigrette.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Salad Ingredients
- 1 large Honeycrisp apple, thinly sliced
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt to taste
- Black 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 to taste
- 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 olive oil, a pinch of salt, and black pepper to taste. Spread it evenly on a baking sheet and roast for 25 minutes until the squash turns golden and becomes 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 well combined.
- Prep Salad Base: Thinly slice the Honeycrisp apple and red onion. Place the 6 cups of mixed salad greens in a large salad bowl to serve as the base.
- Assemble: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, thinly sliced red onion, apple slices, and crumbled feta cheese over the greens.
- Dress & Toss: Drizzle the prepared vinaigrette evenly over the salad ingredients. Toss gently to coat everything well and serve immediately for the best freshness.
Notes
- Use maple syrup instead of honey to make the vinaigrette vegan.
- Substitute pecans with walnuts or any preferred nuts for different texture and flavor.
- For a gluten-free option, ensure your mustard and dried cranberries are gluten-free certified.
- Serve immediately after dressing to keep greens crisp.
- Roast the squash on a parchment-lined baking sheet for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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