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Autumn Harvest Honeycrisp Apple and Feta Salad

Autumn Harvest Honeycrisp Apple and Feta Salad Bliss

This Autumn Harvest Honeycrisp Apple and Feta Salad is a delightful combination of seasonal ingredients that balance healthiness with satisfaction.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Honeycrisp Apple, sliced Alternatively, use Fuji or Pink Lady apples.
  • 1 medium Butternut Squash, cubed Sweet potatoes can be used as an alternative.
  • 5 cups Mixed Salad Greens Arugula or spinach are good substitutes.
  • 1 cup Feta Cheese, crumbled Substitute with goat cheese or omit for vegan.
  • 1/2 cup Dried Cranberries Chopped dates or pomegranate seeds can be used instead.
  • 1/2 cup Pecans or Walnuts, chopped Pumpkin seeds can be used for a nut-free version.
  • 1/4 cup Red Onion, thinly sliced Use shallots for a milder taste.
For the Vinaigrette
  • 1/2 cup Olive Oil Extra virgin for best flavor.
  • 1/4 cup Apple Cider Vinegar White wine vinegar is a good alternative.
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Honey (or Maple Syrup) Maple syrup for a vegan option.
  • to taste Salt and Pepper

Equipment

  • Oven
  • Baking sheet
  • Salad Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the butternut squash into bite-sized cubes and toss with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25 minutes.
  3. In a large salad bowl, combine the mixed salad greens, sliced Honeycrisp apples, crumbled feta, dried cranberries, chopped nuts, and thinly sliced red onion.
  4. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper. Adjust seasoning to taste.
  5. Add the roasted butternut squash to the salad bowl, drizzle with vinaigrette, and toss gently to combine.
  6. Transfer the salad to a serving dish and serve fresh with friends and family.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For best results, use fresh apples and cool the roasted squash before combining. Toast nuts for enhanced flavor.

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