why make this recipe
The Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad is a delightful and vibrant dish that brings together the best flavors of fall. With the sweetness of Honeycrisp apples, the creaminess of feta cheese, and the earthy taste of roasted butternut squash, this salad is not just healthy but also incredibly tasty. It’s perfect for a light lunch, a side dish for dinner, or even as part of a holiday spread. Plus, it’s quick to make, and the colorful ingredients make it a feast for the eyes.
how to make Irresistible Autumn Harvest Honeycrisp Apple and Feta 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
- 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
Directions:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20–25 minutes until it is golden and tender.
- While the squash roasts, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, the Dijon mustard, honey, salt, and pepper in a small bowl to make the vinaigrette.
- Thinly slice the Honeycrisp apple and red onion. Place the mixed salad greens in a large serving bowl.
- Once the squash is roasted, add it to the bowl along with dried cranberries, chopped nuts, sliced onion, apple slices, and crumbled feta cheese.
- Drizzle the vinaigrette over the salad and toss gently to coat everything before serving.
how to serve Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad
Serve this salad fresh as a side dish or a light meal. It pairs beautifully with grilled chicken or turkey for a heartier option. You can also add some extra protein like chickpeas or shredded chicken to make it a full meal. For a festive touch, serve it on a large platter at gatherings or family dinners.
how to store Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad
To store this salad, keep the ingredients separate if possible. The greens can wilt when mixed with dressings and warm ingredients. Store any leftover roasted squash and salad components in airtight containers in the refrigerator for up to 3 days. When ready to eat, combine and add the dressing to keep everything fresh.
tips to make Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad
- Make sure to slice the apples just before serving to keep them crisp and fresh.
- If you love nuts, feel free to toast the pecans or walnuts for an added crunch and flavor.
- You can adjust the dressing ingredients according to your personal taste. If you prefer a sweeter salad, add more honey or maple syrup.
variation
For a different twist, you can try adding roasted beets or substituting the feta with goat cheese. You could also use fresh spinach or kale instead of mixed greens. Add some grilled chicken or quinoa for a more filling option.
FAQs
1. Can I use a different type of apple?
Yes, you can use any apple variety that is crisp and sweet. Gala or Fuji apples would be great substitutes.
2. Is this salad suitable for meal prep?
Yes, you can prepare the ingredients ahead of time and store them separately. Just mix them together and add the dressing when you’re ready to eat.
3. Can I make this salad vegan?
Absolutely! You can skip the feta cheese and use a plant-based salad dressing to make it vegan-friendly. Adding avocado could also enhance the creaminess.
Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful autumn salad featuring Honeycrisp apples, feta cheese, roasted butternut squash, and mixed greens, perfect for a light meal or festive gatherings.
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
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20–25 minutes until it is golden and tender.
- While the squash roasts, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, the Dijon mustard, honey, salt, and pepper in a small bowl to make the vinaigrette.
- Thinly slice the Honeycrisp apple and red onion. Place the mixed salad greens in a large serving bowl.
- Once the squash is roasted, add it to the bowl along with dried cranberries, chopped nuts, sliced onion, apple slices, and crumbled feta cheese.
- Drizzle the vinaigrette over the salad and toss gently to coat everything before serving.
Notes
Slice the apples just before serving to maintain their crispness. Consider toasting the nuts for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: salad, autumn, apple, feta, butternut squash, healthy