Dinner

Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

ByRita Bennet December 22, 2025December 22, 2025

Introduction

This Autumn Harvest Honeycrisp Apple and Feta Salad is a delightful blend of sweet, savory, and tangy flavors. Featuring roasted butternut squash, crisp apples, and creamy feta, it’s perfect for brightening up your table during the cooler months.

A large bowl filled with a fresh salad made of a bottom layer of chopped green kale with curly texture, topped by thin slices of red and yellow apples arranged all over. On top of the apple slices, there are scattered chunks of white creamy cheese and whole toasted pecans with rich brown color. The salad is sprinkled lightly with cracked black pepper, adding small black specks over the ingredients. The bowl is placed on a wooden surface but imagined on a white marbled texture. 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
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

Step 1: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and tender.

Step 2: While the squash is roasting, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl to make the vinaigrette.
Step 3: Thinly slice the Honeycrisp apple and red onion. Place the mixed salad greens in a large bowl.
Step 4: Once the squash is done and slightly cooled, add it to the greens along with dried cranberries, chopped pecans or walnuts, sliced red onion, apple slices, and crumbled feta cheese.

Step 5: Drizzle the vinaigrette over the salad and toss gently to combine and coat evenly. Serve immediately.

Tips & Variations

For extra crunch, toast the pecans or walnuts lightly before adding.
Swap out the feta for goat cheese for a creamier texture and tangy flavor.

Use maple syrup instead of honey for a vegan-friendly dressing.
Add roasted chickpeas for extra protein and crunch.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the vinaigrette apart until ready to serve to prevent sogginess. Reheat roasted squash if desired by warming in the oven or microwave before assembling the salad.

How to Serve

A white bowl filled with a fresh kale salad as the base layer, dark green and leafy, spread evenly. On top, thin slices of red and yellow apple are arranged in a loose circle, their smooth and shiny skin adding bright red and pale yellow colors. Scattered over the apples are small chunks of white cheese and crunchy brown walnuts, creating a contrast in texture and color. The salad is lightly drizzled with a shiny dressing and sprinkled with cracked black pepper. The bowl sits on a white marbled surface with a whole red apple and walnuts close by photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can substitute Honeycrisp with other crisp, mildly sweet apples like Fuji, Gala, or Pink Lady for a similar texture and flavor balance.

Is this salad suitable for meal prep?

This salad is best assembled fresh, but you can prepare the components ahead of time. Store the roasted squash, sliced apples, and dressing separately and combine just before eating to maintain freshness and texture.