Description
This Autumn Harvest Honeycrisp Apple and Feta Salad combines crisp apples, roasted squash, tangy feta, crunchy nuts, and sweet cranberries for a seasonal dish that’s fresh, colorful, and full of flavor. Perfect for Thanksgiving, fall dinners, or a festive side dish.
Ingredients
- Salad 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
- 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
1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
2. Whisk olive oil, apple cider vinegar, Dijon, honey, salt, and pepper in a small bowl.
3. Thinly slice apple and red onion. Place salad greens in a large bowl.
4. Add roasted squash, cranberries, pecans, onion, apple slices, and feta to greens.
5. Drizzle vinaigrette over salad and toss gently to coat before serving.
Notes
Use crisp, tart apples like Honeycrisp, Fuji, or Pink Lady for best results.
Let squash cool slightly before adding to avoid wilting greens.
Toast nuts in a dry skillet for extra flavor.
Chill salad bowl before assembling for freshness.
Add vinaigrette just before serving to keep salad crisp.
Variations: swap cheese, change dried fruit, or add grains for a heartier salad.
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 10g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg