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–+ servings
Honeycrisp Apple and Feta Salad

Honeycrisp Apple and Feta Salad: A Festive Fall Delight

Celebrate autumn with this vibrant Honeycrisp Apple and Feta Salad, packed with seasonal flavors and textures.
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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 Honeycrisp Apples Fuji or Pink Lady are great substitutes.
  • 1 medium Butternut Squash Sweet potatoes or delicata squash work well too.
  • 6 cups Mixed Salad Greens Consider using spinach, arugula, or a spring mix.
  • 1 cup Feta Cheese Goat cheese or blue cheese can offer a different taste.
  • 1/2 cup Dried Cranberries Substitute with chopped figs or pomegranate seeds.
  • 1/2 cup Chopped Pecans or Walnuts Omit for nut-free or replace with seeds.
  • 1/4 medium Red Onion Swap in green onions for a milder taste.
For the Vinaigrette
  • 1/4 cup Olive Oil Avocado oil makes a fine substitute.
  • 2 tablespoons Apple Cider Vinegar White wine vinegar is an excellent alternative.
  • 1 tablespoon Dijon Mustard Yellow mustard can work in a pinch.
  • 1 tablespoon Honey or Maple Syrup Maple syrup is a vegan option.
  • to taste Salt and Pepper Adjust according to taste.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Salad Bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.
  2. Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.
  3. Spread the seasoned squash in a single layer on the baking sheet and roast for 20-25 minutes.
  4. While the squash cools, slice the honeycrisp apples and red onion.
  5. In a large salad bowl, combine the mixed salad greens, roasted butternut squash, sliced apples, and red onions.
  6. Add crumbled feta cheese, dried cranberries, and chopped pecans.
  7. In a separate bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper for the vinaigrette.
  8. Drizzle the vinaigrette over the salad, toss gently, and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 200mgPotassium: 350mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Fresh ingredients are key for the best flavor. Allow roasted squash to cool before mixing to prevent wilting the greens.

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