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–+ servings

Autumn Harvest Honeycrisp Apple and Feta Salad

A vibrant salad featuring roasted butternut squash, Honeycrisp apples, tangy feta, and crunchy pecans, perfect for fall dining.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large Honeycrisp apple, thinly sliced Substitute: Gala or Pink Lady for milder sweetness
  • 2 cups butternut squash, peeled and cubed (about 1 small squash)
  • 1 tablespoon olive oil for roasting
  • Salt and pepper to taste
  • 6 cups mixed salad greens (arugula, spinach, or spring mix)
  • 1/3 cup feta cheese, crumbled Swap: goat cheese for creamier tang; vegan feta for dairy free
  • 1/3 cup dried cranberries (or cherries)
  • 1/4 cup chopped pecans or walnuts Toast briefly for extra flavor
  • 1/4 red onion 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

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.
  3. Roast the squash for 20 to 25 minutes, turning once, until pieces are golden and tender. Remove and let cool slightly.
  4. Whisk the dressing: combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, plus salt and pepper to taste. Taste and adjust acidity or sweetness as needed.
  5. Thinly slice the Honeycrisp apple and the red onion.
  6. Place the mixed greens in a large bowl. Add the roasted squash, dried cranberries, chopped pecans or walnuts, red onion, apple slices, and crumbled feta.
  7. Drizzle the vinaigrette over the salad and toss gently to coat. Serve immediately so greens and apple slices stay crisp.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gSodium: 200mgFiber: 5gSugar: 10g

Notes

Keep the dressing separate if you plan to serve the salad later to avoid limp greens. Leftovers keep best if stored undressed. Refrigerate within two hours of serving and use within 3 to 4 days.

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