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Autumn Harvest Honeycrisp Apple and Feta Salad

Autumn Harvest Honeycrisp Apple and Feta Salad Delight

Experience a delightful blend of sweet Honeycrisp apples and crumbly feta in this Autumn Harvest Honeycrisp Apple and Feta Salad.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Honeycrisp Apples substitute with Fuji or Pink Lady apples
  • 1 medium Butternut Squash use roasted sweet potatoes or delicata squash
  • 5 cups Mixed Salad Greens arugula, spinach, or spring mix recommended
  • 1 cup Feta Cheese can be replaced with goat cheese or omitted
  • 1/2 cup Dried Cranberries use chopped dates, figs, or pomegranate seeds as alternatives
  • 1/2 cup Chopped Pecans or Walnuts swap with pumpkin seeds for a nut-free version
  • 1/4 medium Red Onion consider using shallots for a milder taste
For the Dressing
  • 1/4 cup Olive Oil avocado oil can be used as a substitute
  • 3 tablespoons Apple Cider Vinegar consider balsamic vinegar for sweetness
  • 1 teaspoon Dijon Mustard feel free to omit for a simpler dressing
  • 1 tablespoon Honey maple syrup is a vegan alternative
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Salad Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
  2. Prepare Ingredients: Thinly slice the Honeycrisp apple and red onion. Crumble the feta and chop the nuts.
  3. Make Vinaigrette: In a small bowl, combine olive oil, apple cider vinegar, Dijon mustard, honey, and seasonings. Whisk until emulsified.
  4. Assemble Salad: Layer the mixed greens, roasted squash, apple, feta, cranberries, and nuts in a large bowl.
  5. Dress Salad: Drizzle vinaigrette over the salad, toss gently and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

For maximum freshness, store salad components separately without dressing. Roasted squash can be refrigerated for up to 4 days.

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