Honeycrisp Apple and Feta Salad
A delightful blend of crispy Honeycrisp apples, sweet butternut squash, and creamy feta, this salad brings a burst of autumn flavors to your table.
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.
Notes
For best freshness, store any leftovers in an airtight container in the refrigerator and consume within 2 days. Keep the dressing separate if storing longer. This salad can be served on its own or as a side dish.