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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Prep Salad Base: Thinly slice the Honeycrisp apple and red onion. In a large salad bowl, place the mixed greens as the base.
- 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.
- 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
