Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad to Brighten Your Table
There’s something truly special about the combination of crispy apples, sweet butternut squash, and creamy feta. This salad is a warm hug for your taste buds, perfect for cozy dinners or lively gatherings. It’s fresh, vibrant, and so simple to make, bringing a burst of autumn flavors right to your table.
Why You Will Love This Salad
You’ll adore this salad for its delightful blend of flavors and textures. It’s easy to whip up, making it a fantastic choice for busy families. Using everyday ingredients, this dish comes together quickly without any fuss. Plus, it’s a great way to enjoy seasonal produce. With its sweet, savory, and creamy elements, each bite is a treat.
How to Make This Salad
Making this salad is straightforward. You’ll roast some butternut squash, toss together a simple dressing, and mix everything fresh in a bowl. It’s a stress-free process that anyone can follow, even if you’re new to cooking. Just gather your ingredients and let the flavors shine through as they come together.
What You Need
Ingredients for the Salad:
- 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
Step-by-Step
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Thinly slice the apple and red onion. Place salad greens in a large bowl.
- Add the roasted squash, cranberries, pecans, onion, apple slices, and feta to the greens.
- Drizzle the vinaigrette over the salad and toss gently to coat before serving.
How to Serve This Salad
This salad is perfect on its own or as a side dish. You can serve it with grilled chicken or turkey for a hearty meal. It also pairs wonderfully with crusty bread for a light lunch. Consider it for holiday gatherings as a refreshing side.
How to Store This Salad
For best freshness, store any leftovers in an airtight container in the refrigerator. This salad is best enjoyed fresh, but you can keep it for about 2 days. If you need to store it longer, consider keeping the dressing separate until you’re ready to serve. Reheat any roasted squash if you want to enjoy the dish warm again.
Recipe Tips
- Use fresh, seasonal apples for the best flavor.
- Adjust the sweetness of the dressing by adding more honey or maple syrup.
- Make sure to cut the squash into even pieces for uniform roasting.
- If you prefer a creamy dressing, add a bit of yogurt to the vinaigrette.
- Try swapping the nuts based on your preference or allergy considerations.
- This salad is versatile; feel free to add other roasted veggies.
Variations & Swaps
- Grains Add-In: Add cooked quinoa or farro for extra texture and heartiness.
- Cheese Options: Swap feta with goat cheese or blue cheese for a different flavor profile.
- Add Protein: Include grilled chicken, turkey, or chickpeas for a complete meal.
- Dried Fruit Swap: Change dried cranberries to raisins or chopped dates for a new twist.
- Leafy Greens Change: Use kale or romaine for a different base if you want a crisper texture.
FAQs
Can I make this salad ahead of time?
Yes, you can roast the butternut squash in advance and store it in the fridge for up to 3 days. Mix everything together just before serving for the freshest flavors.
Can I freeze the leftovers?
It’s best not to freeze this salad since the greens and the apple won’t hold up well. The texture will change, especially after thawing.
How do I reheat the roasted squash?
Just place the squash in the microwave for about 30 seconds or until warmed, or reheat in the oven at a low temperature to keep the tender texture.
What can I substitute if I don’t have feta?
You can use crumbled goat cheese, shredded cheddar, or even a dairy-free cheese alternative to suit your taste or dietary needs.
What’s a common mistake to avoid?
Avoid adding the dressing too early. Adding it right before serving keeps the greens crisp and prevents any sogginess in the salad.
Honeycrisp Apple and Feta Salad
Ingredients
For the Salad
- 1 large Honeycrisp apple, thinly sliced Use fresh, seasonal apples for the best flavor.
- 2 cups butternut squash, peeled and cubed Cut into even pieces for uniform roasting.
- 1 tablespoon olive oil
- to taste Salt and pepper
- 6 cups mixed salad greens (arugula, spinach, or spring mix) Substitutions can be made with kale or romaine for a crisper texture.
- ⅓ cup feta cheese, crumbled Can be substituted with goat cheese or blue cheese.
- ⅓ cup dried cranberries Can be swapped for raisins or chopped dates.
- ¼ cup chopped pecans or walnuts Nuts can be adjusted based on preference or allergies.
- ¼ medium red onion, thinly sliced
For the Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup) Adjust sweetness to taste.
- to taste Salt and black pepper
Instructions
Preparation
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
- Thinly slice the apple and red onion. Place salad greens in a large bowl.
Assembly
- Add the roasted squash, cranberries, pecans, onion, apple slices, and feta to the greens.
- Drizzle the vinaigrette over the salad and toss gently to coat before serving.
