Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
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4.9 from 43 reviews
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.
