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Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad

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A vibrant salad featuring sweet Honeycrisp apples, creamy feta, and roasted butternut squash, perfect for fall.

Ingredients

Scale
  • 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
  • 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

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20–25 minutes, or until golden and tender.
  3. While the squash is roasting, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make the vinaigrette.
  4. Thinly slice the Honeycrisp apple and red onion. Place the mixed salad greens in a large bowl.
  5. Once the squash is done roasting, add it to the salad greens along with the cranberries, chopped nuts, sliced onion, apple slices, and crumbled feta.
  6. Drizzle the vinaigrette over the salad and toss gently to coat before serving.

Notes

Slice the apple just before serving to keep it fresh, and consider adding herbs or spices for extra flavor.

Nutrition

Keywords: salad, autumn, Honeycrisp apple, feta, seasonal recipe

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