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Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad

A vibrant salad featuring Honeycrisp apples, roasted butternut squash, feta cheese, and cranberries on a bed of mixed greens, perfect for celebrating the autumn harvest.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 large Honeycrisp apple, thinly sliced Choosing ripe Honeycrisp apples will enhance sweetness and crunch.
  • 2 cups butternut squash, peeled and cubed Roast until golden and tender.
  • 6 cups mixed salad greens (arugula, spinach, or spring mix) Kale can be used as a robust base.
  • ⅓ cup feta cheese, crumbled Can substitute with a plant-based version for vegan option.
  • ⅓ cup dried cranberries
  • ¼ cup chopped pecans or walnuts Experiment with various nuts for different flavors.
  • ¼ medium 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) For added sweetness.
  • Salt and black pepper to taste Adjust to preference.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper in a bowl.
  3. Spread the butternut squash on a baking sheet and roast for 20–25 minutes until golden and tender.
  4. While the squash roasts, whisk together the 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, salt, and pepper in a separate bowl.
  5. Slice the Honeycrisp apple and red onion.
Assembly
  1. In a large bowl, place the mixed salad greens.
  2. Top with roasted butternut squash, cranberries, packed nuts, red onion, sliced apple, and crumbled feta cheese.
  3. Drizzle the vinaigrette over the salad and gently toss to combine.
Serving
  1. Serve the salad on a lovely platter as a centerpiece.

Notes

Store any leftovers in an airtight container in the refrigerator but keep the ingredients separate to preserve freshness.