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–+ servings
Honeycrisp Apple and Feta Salad

Delicious Honeycrisp Apple and Feta Salad for Autumn Bliss

This Honeycrisp Apple and Feta Salad is a vibrant autumn dish combining seasonal ingredients for a delightful experience.
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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 cups Honeycrisp Apple sliced thinly, cold for best texture
  • 2 cups Butternut Squash peeled and cubed
  • 4 cups Mixed Salad Greens can use arugula or spinach
  • 1 cup Feta Cheese crumbled, substitute with goat cheese if desired
  • 1/2 cup Dried Cranberries can be replaced with chopped figs or pomegranate seeds
  • 1/2 cup Pecans can substitute with walnuts or pumpkin seeds
  • 1/4 cup Red Onion thinly sliced
For the Vinaigrette
  • 1/4 cup Olive Oil high-quality extra virgin recommended
  • 2 tablespoons Apple Cider Vinegar adjust to taste
  • 1 tablespoon Dijon Mustard adds depth and zing
  • 1 tablespoon Honey can substitute with maple syrup for vegan option
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking sheet
  • Large Bowl
  • Small Bowl or Jar

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C). Prepare your baking sheet and ingredients.
  2. Peel and cube the butternut squash, toss with olive oil, salt, and pepper, then roast for 25 minutes.
  3. In a large salad bowl, layer the mixed salad greens as the base.
  4. Slice the Honeycrisp apple thinly and arrange it on the greens, then add roasted squash, crumbled feta, cranberries, pecans, and onions.
  5. Whisk together the vinaigrette ingredients until well combined. Adjust seasoning to taste.
  6. Before serving, drizzle vinaigrette over the salad, toss gently, and serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftover salad in an airtight container for up to 2 days. Keep dressing separate to maintain freshness.

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