Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Introduction

This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant mix of sweet and savory flavors perfect for brightening any meal. Combining roasted butternut squash, crisp apples, and tangy feta, it’s a refreshing way to enjoy seasonal produce.

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

1. Step 1: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet.
2. Step 2: Roast the squash in the oven for 20–25 minutes, stirring halfway through, until golden and tender. Remove from oven and let cool slightly.
3. Step 3: In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
4. Step 4: Thinly slice the Honeycrisp apple and red onion. Place the mixed salad greens in a large bowl.
5. Step 5: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, sliced red onion, apple slices, and crumbled feta to the greens.
6. Step 6: Drizzle the vinaigrette over the salad and toss gently to coat everything evenly. Serve immediately.

Tips & Variations

• For extra crunch, toast the pecans or walnuts lightly before adding them to the salad.
• Substitute goat cheese for feta if you prefer a creamier texture and tangier flavor.
• Add grilled chicken or quinoa to make this salad more substantial as a main course.
• Try swapping dried cranberries with dried cherries or raisins for a different sweet note.

Storage

Store any leftover salad components separately for best freshness. Keep the roasted squash and vinaigrette in airtight containers in the fridge for up to 3 days. Assemble and dress the salad just before serving to avoid sogginess. If needed, toss leftovers gently and enjoy cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different apple variety?

Yes, you can substitute Honeycrisp with other crisp, sweet-tart apples like Fuji, Gala, or Pink Lady. The key is to use a firm apple that won’t brown quickly once sliced.

How do I prevent the apple slices from browning?

To keep apple slices from turning brown, toss them in a little lemon juice or prepare the salad just before serving. Acidic dressings like the apple cider vinaigrette also help slow browning.

Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

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★★★★★

4.6 from 87 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and refreshing autumn-inspired salad featuring roasted butternut squash, crisp Honeycrisp apples, tangy feta cheese, dried cranberries, and crunchy nuts, all tossed in a sweet and tangy apple cider vinaigrette. Perfect for brightening your table with seasonal flavors.

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Ingredients

Scale 1x2x3x

Roasted Squash

• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste

Salad Base

• 1 large Honeycrisp apple, thinly sliced
• 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

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Instructions

1. Roast Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20 to 25 minutes until golden and tender.
2. Make Vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and salt and black pepper to taste until well combined and emulsified.
3. Prep Salad Base: Thinly slice the Honeycrisp apple and red onion. In a large salad bowl, place the mixed greens as the base.
4. Assemble: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, sliced red onion, sliced apple, and crumbled feta cheese on top of the greens.
5. Dress & Toss: Drizzle the prepared vinaigrette over the salad. Toss gently to coat all ingredients evenly with the dressing. Serve immediately for the freshest taste.

Notes

• For a nut-free option, omit the pecans or walnuts or substitute with roasted seeds like pumpkin or sunflower seeds.
• Maple syrup can replace honey for a vegan-friendly vinaigrette.
• Use fresh, crisp Honeycrisp apples for the best texture and flavor contrast.
• Make the vinaigrette in advance and store in the refrigerator for up to 3 days.
• This salad is perfect as a light lunch or a festive side dish for autumn dinners.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: autumn salad, Honeycrisp apple salad, butternut squash salad, feta cheese salad, roasted squash salad, fall salad recipe, healthy autumn recipe