Go Back
–+ servings
Apple and Feta Salad

Delicious Apple and Feta Salad for a Cozy Fall Feast

This Apple and Feta Salad features sweet Honeycrisp apples, roasted butternut squash, and tangy feta, perfect for a cozy fall feast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 Honeycrisp apples Fuji or Pink Lady can be used instead.
  • 1 medium Butternut squash Peeled and cubed before roasting.
  • 4 cups Mixed salad greens Arugula, spinach, or spring mix are alternatives.
  • 1 cup Feta cheese Can substitute with goat cheese or shaved Parmesan.
  • 1/2 cup Dried cranberries Chopped dates or pomegranate seeds can be used.
  • 1/2 cup Chopped pecans or walnuts Toasted for enhanced flavor, optional for nut-free.
  • 1/4 medium Red onion Thinly sliced.
For the Vinaigrette
  • 1/4 cup Olive oil For roasting; extra virgin preferred.
  • 1/4 cup Olive oil For vinaigrette; extra virgin preferred.
  • 2 tablespoons Apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Honey or maple syrup Opt for maple syrup to keep it vegan.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Small Bowl
  • large salad bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for about 25 minutes.
  3. Prepare the vinaigrette in a small bowl by whisking together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper.
  4. In a large salad bowl, layer mixed greens, slices of Honeycrisp apples, roasted butternut squash, crumbled feta, dried cranberries, and chopped nuts.
  5. Drizzle vinaigrette over the salad and gently toss until everything is coated.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Use cold, crisp Honeycrisp apples for best texture. Let roasted squash cool slightly before adding to salad. Toast nuts for richer flavor. Make vinaigrette a day ahead for quicker assembly.

Tried this recipe?

Let us know how it was!