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Honeycrisp Apple and Feta Salad

Delicious Honeycrisp Apple and Feta Salad for Fall Feasts

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Enjoy this Honeycrisp Apple and Feta Salad, a perfect blend of seasonal flavors for your autumn gatherings.
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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 Apples Substitute with Fuji or Pink Lady apples
  • 1 medium Butternut Squash Roasted for a rich, earthy taste
  • 6 cups Mixed Salad Greens Use arugula or spinach for flavor twist
  • ⅓ cup Feta Cheese Use goat cheese or blue cheese for variation
  • ⅓ cup Dried Cranberries Consider chopped figs or pomegranate seeds
  • ¼ cup Chopped Pecans or Walnuts Almonds or sunflower seeds are nut-free alternatives
  • ¼ unit Red Onion Thinly sliced
For the Vinaigrette
  • 4 tablespoons Olive Oil Essential for roasting and dressing
  • 2 tablespoons Apple Cider Vinegar White wine vinegar is a substitute
  • 1 teaspoon Dijon Mustard Aids in emulsifying the vinaigrette
  • 1 teaspoon Honey Maple syrup works for a vegan alternative
  • Salt Use sparingly
  • Pepper Use freshly ground

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • salad bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare the butternut squash by peeling and cubing it.
  2. Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly and roast for 20-25 minutes.
  3. In a mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey. Season and whisk until emulsified.
  4. In a large salad bowl, layer mixed greens, sliced Honeycrisp apples, roasted squash, crumbled feta, cranberries, and nuts.
  5. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Chill your bowl for fresh greens, allow squash to cool before adding, and dress the salad just before serving for best texture.

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