This Honeycrisp apple and feta salad became my go-to autumn recipe the moment I tasted the first forkful one cool October evening. I’d roasted butternut squash to use up a generous winter squash, and a friend brought over a bag of perfectly crisp Honeycrisp apples. The contrast between warm, caramelized squash and razor-sharp apple slices felt like fall on a plate — bright, comforting, and somehow celebratory. I discovered the dressing by balancing a splash of apple cider vinegar with a spoonful of honey and a hint of Dijon, which pulls the salad together like a quiet chorus of flavors.

What makes this arrangement special is the layering of textures: tender roasted squash, crunchy apple, the slight chew of dried cranberries, and the buttery snap of toasted pecans. The feta adds a salty creaminess that cuts through the fruit’s sweetness. I often serve this at casual dinner parties and weekday lunches; guests comment on its seasonal feel and how it manages to be both light and deeply satisfying. It’s the kind of salad that changes how people think about midweek salads — not an afterthought, but the star.

Ingredients

• Honeycrisp apple: One large, thinly sliced. Choose firm, blemish-free fruit — Honeycrisp gives an ideal balance of sweetness and snap. If unavailable, use Gala or Pink Lady.
• Butternut squash: About 2 cups peeled and cubed. Look for a small to medium squash with a matte skin; peeled and cubed, it roasts evenly and gains caramelized edges that add depth.
• Olive oil: Used both for roasting and vinaigrette — high-quality extra virgin olive oil for the dressing (for flavor) and a regular light olive oil for roasting if you prefer.
• Mixed salad greens: 6 cups total — arugula, baby spinach, or a spring mix. Peppery arugula adds bite, while spinach keeps things tender.
• Feta cheese: 1/3 cup crumbled — choose a block-style feta from the deli counter if possible for creamier texture; drain brined feta slightly before crumbling.
• Dried cranberries: 1/3 cup — provide a pleasant chew and bright sweetness; tart cherries are a fine alternative.
• Pecans or walnuts: 1/4 cup chopped and toasted — toast in a dry skillet for 3–5 minutes to coax oils and deepen flavor.
• Red onion: 1/4 thinly sliced — soak briefly in cold water if you want to soften the sharp edge.
• Vinaigrette: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), plus salt and freshly ground black pepper to taste — whisk until emulsified.

Instructions

Roast the squash: Preheat the oven to 400°F. Toss 2 cups cubed butternut squash with 1 tablespoon olive oil and a pinch each of salt and pepper on a rimmed baking sheet. Spread in a single layer and roast for 20–25 minutes, turning once, until pieces are golden at the edges and easily pierced with a fork. Look for lightly browned corners as the visual cue that caramelization has developed. Make the vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Season with a pinch of salt and several grinds of black pepper. Taste and adjust — more honey for sweetness, more vinegar for brightness. Emulsify by whisking briskly until the dressing holds together. Prepare the salad base: Thinly slice 1 large Honeycrisp apple and 1/4 red onion. Combine 6 cups mixed salad greens in a large bowl. For the apple, slice just before assembling to preserve crunch; if making ahead, toss slices with a teaspoon of lemon juice to slow browning. Assemble the components: Add the warmed roasted squash, 1/3 cup dried cranberries, 1/4 cup toasted chopped pecans or walnuts, thin onion slices, apple slices, and 1/3 cup crumbled feta to the greens. Distribute ingredients for visual appeal so every serving gets a little of each element. Dress and toss: Just before serving, drizzle the vinaigrette over the salad (start with half the dressing and add more as needed) and toss gently to combine. Taste and season with additional salt or pepper if needed. Serve immediately so the apples remain crisp and the roasted squash retains a pleasant warmth.

Storage Tips

Store leftover components separately. Keep roasted squash in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 8–10 minutes to regain warmth without drying. Store apple slices in a sealed container with a squeeze of lemon juice for a few hours, though best eaten the same day. Assembled salad should be eaten immediately; if you must hold it, keep the dressing and crunchy toppings separate and assemble within a couple of hours to maintain texture. Use glass or BPA-free plastic containers to preserve freshness and avoid odor transfer.

Ingredient Substitutions

If you need alternatives, swap Honeycrisp for Fuji, Gala, or Pink Lady for similar crunch and sweetness. Replace butternut with sweet potato cubed and roasted at the same temperature — time may increase by 5–10 minutes. For a dairy-free option, omit the feta and add a tablespoon of nutritional yeast or a dairy-free crumbly cheese. To make nut-free, use toasted sunflower or pumpkin seeds for crunch. Maple syrup works beautifully in the dressing if you prefer to keep it vegan or if honey isn’t available.

Serving Suggestions

Serve this on a shallow platter so the colors can shine — arrange greens, then scatter squash and apple slices, finishing with nuts and feta. Pair with roasted chicken breast, grilled salmon, or a warm grain bowl to turn it into a full meal. For a festive table, add thin ribbons of fennel and a scattering of pomegranate seeds for color. Garnish with a few extra pecan halves and a light grind of black pepper just before serving.

Cultural Background

This style of autumn salad draws on the broader American tradition of pairing orchard fruits with squash and nuts — a nod to harvest celebrations where local produce is front and center. Honeycrisp apples are an American cultivar developed for crisp texture, and pairing them with butternut gives a New England / Mid-Atlantic feel reminiscent of fall farmers’ markets. The addition of tangy cheese and a mustard-honey vinaigrette borrows from Mediterranean dressings, creating a cross-cultural palette that feels familiar and seasonal.

Seasonal Adaptations

In late autumn, boost the salad with roasted Brussels sprouts halves for more depth. In early spring, swap butternut for roasted delicata squash and replace cranberries with fresh or zested citrus segments for brightness. During the holidays, scatter toasted pepitas and drizzle a few drops of aged balsamic reduction to heighten sweetness and visual drama. Adjust the dressing acidity slightly depending on the sweetness of your fruit that season.

Meal Prep Tips

For lunches, roast a large batch of squash at the start of the week and portion into containers. Keep greens and apples separate; pack vinaigrette in small bottles and nuts in a small bag to preserve crunch. When ready to eat, combine and toss quickly. If you want protein, add slices of grilled chicken or chickpeas to make it a balanced meal that reheats well alongside warmed squash.

There’s a simple joy in serving this salad: it invites conversation, brightens the table, and makes weekday meals feel considered. Try it with friends, at a potluck, or as the centerpiece of a fall supper — it’s become a small ritual in my home and I hope it finds a place on your table too.