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Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad to Brighten Your Table

le and Feta Salad to Brighten Your Table Recipe
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★★★★★

5 from 24 reviews

A vibrant and refreshing autumn salad featuring crisp Honeycrisp apples, roasted butternut squash, creamy feta, and a tangy honey-Dijon vinaigrette. Perfect to brighten your table with seasonal flavors and a delightful mix of textures.

Ingredients

Scale

Main Salad Ingredients

  • 1 large Honeycrisp apple, thinly sliced
  • 2 cups butternut squash, peeled and cubed
  • 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

For Roasting Squash

  • 1 tablespoon olive oil
  • Salt and pepper to taste

For 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. 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 until evenly coated. Spread on a baking sheet and roast for 20 to 25 minutes, or until golden and tender, stirring halfway through to ensure even cooking.
  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 (or maple syrup), and a pinch of salt and black pepper until the dressing is smooth and emulsified.
  3. Prep Salad Base: Thinly slice the Honeycrisp apple and red onion. Place the mixed salad greens into a large salad bowl.
  4. Assemble: Add the roasted butternut squash, dried cranberries, chopped pecans or walnuts, sliced red onion, Honeycrisp apple slices, and crumbled feta cheese over the greens.
  5. Dress & Toss: Drizzle the prepared vinaigrette over the salad ingredients. Gently toss everything together to coat all the components evenly with the dressing before serving.

Notes

  • Use maple syrup as a vegan substitute for honey in the vinaigrette.
  • You can substitute pecans with walnuts or almonds depending on preference.
  • For extra crunch, lightly toast the nuts before adding to the salad.
  • Make the dressing ahead of time and refrigerate up to 3 days.
  • Serve immediately after dressing for best texture and freshness.

Nutrition

Keywords: Honeycrisp apple salad, butternut squash salad, autumn salad, feta cheese salad, fall harvest salad, healthy salad, seasonal salad, mixed greens salad

Find it online: https://cheframiflavor.com/le-and-feta-salad-to-brighten-your-table-recipe/