Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
This vibrant Autumn Harvest Honeycrisp Apple and Feta Salad combines the sweetness of roasted butternut squash and crisp Honeycrisp apples with tangy feta cheese, crunchy nuts, and dried cranberries. Tossed in a flavorful apple cider vinaigrette, this salad is a delightful way to bring seasonal flavors to your table, perfect for a light lunch or as a side dish during the fall season.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Salad
- 1 large Honeycrisp apple, thinly sliced
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil (for roasting squash)
- 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
Vinaigrette
- 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). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread the squash on a baking sheet and roast for 20–25 minutes, or until golden brown and tender when pierced with a fork.
- Make Vinaigrette: While the squash roasts, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and salt and black pepper to taste in a small bowl until the dressing is emulsified and smooth.
- Prep Salad Base: Thinly slice the Honeycrisp apple and red onion. In a large salad bowl, place the mixed salad greens ready for assembling the salad.
- Assemble: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, sliced red onion, Honeycrisp apple slices, and crumbled feta cheese on top of the salad greens.
- Dress & Toss: Drizzle the prepared vinaigrette over the salad and gently toss all ingredients together until everything is well coated. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- For extra crunch, toast the pecans or walnuts lightly before adding them to the salad.
- You can substitute apple cider vinegar with white wine vinegar if preferred.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- The salad dressing can be made ahead and refrigerated for up to 3 days.
- Use fresh Honeycrisp apples for the best balance of sweetness and crispness.
Keywords: Autumn salad, Honeycrisp apple salad, roasted butternut squash salad, feta cheese salad, fall recipe, healthy salad, apple cider vinaigrette
