Go Back
–+ servings
Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad

Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad Bliss

Enjoy the vibrant flavors of Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad, perfect for any gathering or light meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cubed Butternut Squash Substitute with roasted sweet potatoes or delicata squash.
  • 2 medium Honeycrisp Apples Can substitute with Fuji or Pink Lady apples.
  • 4 cups Mixed Salad Greens Arugula, spinach, or spring mix are suitable options.
  • 1 cup Feta Cheese Can substitute with goat cheese or blue cheese.
  • 1/2 cup Dried Cranberries Substitute with chopped dates or figs.
  • 1/2 cup Chopped Pecans or Walnuts Use sunflower seeds for nut-free option.
  • 1 medium Red Onion Slice thinly for even distribution.
For the Vinaigrette
  • 1/4 cup Olive Oil Extra virgin olive oil adds more flavor.
  • 2 tablespoons Apple Cider Vinegar Use white wine vinegar if preferred.
  • 1 teaspoon Dijon Mustard Can swap with whole grain mustard.
  • 1 tablespoon Honey or Maple Syrup Maple syrup is a good vegan alternative.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on baking sheet and roast for 20-25 minutes until tender.
  2. Wash and dry mixed salad greens in a large mixing bowl. Aim for a colorful blend.
  3. Slice Honeycrisp apples thinly, about ¼-inch thick, and add to the bowl with the greens.
  4. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
  5. Once butternut squash is roasted and slightly cooled, combine it with greens and apple slices. Add feta, cranberries, pecans, and thinly sliced red onion.
  6. Drizzle the vinaigrette over the salad, toss gently to coat all ingredients.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 25gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 180mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Toss apples with lemon juice to prevent browning and store salad components separately until serving to maintain freshness.

Tried this recipe?

Let us know how it was!