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
Scale
- 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