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Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad

Celebrate the flavors of autumn with this delicious salad featuring Honeycrisp apples, roasted butternut squash, and feta cheese, perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 large Honeycrisp apple, thinly sliced
  • 2 cups butternut squash, peeled and cubed
  • 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 Consider toasting for added flavor
  • ¼ red onion, thinly sliced
For the vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup) Adjust for sweetness preference
  • Salt and black pepper to taste

Method
 

Preparation and Roasting
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss butternut squash cubes with olive oil, salt, and pepper.
  3. Spread the seasoned squash on a baking sheet and roast for 20-25 minutes until golden and tender.
Making the Vinaigrette
  1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
Assembling the Salad
  1. Thinly slice the Honeycrisp apple and red onion.
  2. In a large bowl, layer mixed greens, roasted squash, cranberries, nuts, red onion, apple slices, and feta.
  3. Drizzle the vinaigrette over the salad and toss gently to coat.
Serving Suggestions
  1. Serve the salad in a large bowl with a glass of crisp white wine.

Notes

Store leftovers in an airtight container in the refrigerator; best enjoyed fresh. For a twist, substitute pear for the apple and add pomegranate seeds.