I adore how this salad blends sweet, savory, and tangy flavors in every bite. The roasted squash adds warmth, while the crisp apples bring freshness that perfectly balances the rich feta and crunchy nuts. I find it not only beautiful on the table but also incredibly nourishing. It’s one of those dishes that feels festive yet effortless, making it ideal for Thanksgiving or a cozy autumn dinner. I also love how customizable it is—different fruits, nuts, or cheeses work just as well.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Vinaigrette 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
I start by preheating my oven to 400°F (200°C). I toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet to roast for about 20–25 minutes until it’s golden and tender. While it cools slightly, I whisk together the vinaigrette by combining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl.
Next, I thinly slice the apple and red onion. I like to fill a large bowl with my favorite salad greens—usually a mix of arugula and spinach. I then add the roasted squash, dried cranberries, chopped nuts, red onion, apple slices, and crumbled feta.
Finally, I drizzle the vinaigrette over the salad and gently toss everything together just before serving. This ensures the greens stay crisp and the flavors meld beautifully.
Servings and Timing
This salad serves 4–6 people and takes about 40 minutes total, including 15 minutes of prep and 25 minutes of roasting time. I find it perfect as a side for a festive meal or a light main course.
Variations
I often switch things up depending on what I have on hand. Sometimes I swap feta for goat cheese or blue cheese for a bolder flavor. If I want a touch of sweetness, I use maple syrup instead of honey. I’ve also tried adding roasted beets, pomegranate seeds, or cooked quinoa for extra texture and heartiness. Toasting the nuts brings out even more flavor, and I occasionally replace cranberries with dried cherries or apricots for a twist.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. I like to keep the vinaigrette separate so the greens stay fresh and crisp. When I’m ready to enjoy it again, I toss everything lightly before serving. Since this is a cold salad, there’s no reheating required, but I sometimes bring it to room temperature before eating for the best flavor.
FAQs
How can I keep the apple slices from browning?
I toss the apple slices with a little lemon juice right after cutting them to keep their color bright and fresh.
Can I prepare the salad ahead of time?
Yes, I often roast the squash and make the vinaigrette a day ahead, then assemble everything just before serving.
What kind of apples work best?
Honeycrisp is my favorite for its sweetness and crunch, but Fuji or Pink Lady also work beautifully.
Can I make this salad vegan?
Absolutely! I just skip the feta or use a plant-based cheese alternative, and swap honey for maple syrup.
Is it possible to add protein to make it a main dish?
I sometimes add grilled chicken, chickpeas, or quinoa to make it a more filling meal.
How do I make the nuts extra crunchy?
I toast them in a dry skillet over medium heat for a few minutes until fragrant and golden.
What can I use instead of butternut squash?
Roasted sweet potatoes or acorn squash make great substitutes with similar sweetness.
Can I use store-bought dressing?
Yes, though I prefer homemade vinaigrette for freshness. A light apple cider or balsamic vinaigrette works well.
How long does the vinaigrette last?
The vinaigrette keeps well in the fridge for up to a week in a sealed jar.
Can I serve this salad warm?
Yes, I sometimes add the roasted squash while it’s still slightly warm—it softens the feta a bit and makes the salad extra comforting.
Conclusion
This Autumn Harvest Honeycrisp Apple and Feta Salad is one of my favorite ways to celebrate the season. I love how the colors and textures come together in such a satisfying, wholesome way. Whether I’m hosting a holiday dinner or just craving something fresh and comforting, this salad always brightens the table and captures the cozy essence of fall.
A vibrant and refreshing Autumn Harvest salad featuring crisp Honeycrisp apples, roasted butternut squash, tangy feta, crunchy nuts, and sweet cranberries, all tossed with a zesty apple cider vinaigrette. Perfect for fall gatherings or a light, nourishing meal.
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
Vinaigrette:
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 the oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper, and spread on a baking sheet.
Roast for 20–25 minutes until golden and tender. Set aside to cool slightly.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
Thinly slice the apple and red onion.
In a large salad bowl, combine salad greens, roasted squash, dried cranberries, chopped nuts, red onion, apple slices, and crumbled feta.
Drizzle the vinaigrette over the salad just before serving.
Toss gently to combine and serve immediately.
Notes
Toss apple slices with a little lemon juice to prevent browning.
Roast the squash and prepare the vinaigrette a day in advance for easy assembly.
Substitute feta with goat cheese or blue cheese for a flavor variation.
Make it vegan by using plant-based cheese and maple syrup instead of honey.
Store leftovers in the refrigerator for up to 2 days, keeping dressing separate.
