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Autumn Harvest Honeycrisp Apple

Autumn Harvest Honeycrisp Apple Salad You'll Crave Today

Celebrate fall with this Autumn Harvest Honeycrisp Apple Salad, a delightful mix of sweet, salty, and tangy flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Autumn Harvest Honeycrisp Apple Ingredients
  • 2 medium Honeycrisp Apples Substitute with Fuji or Pink Lady apples for similar texture.
  • 2 cups Butternut Squash Can be replaced with sweet potatoes or delicata squash.
  • 2 tablespoons Olive Oil Consider avocado oil as a healthy alternative.
  • 4 cups Mixed Salad Greens Options include arugula, spinach, or your favorite spring mix.
  • 1 cup Feta Cheese Goat cheese, blue cheese, or shaved Parmesan can be used as substitutes.
  • 1/2 cup Dried Cranberries Can be replaced with chopped dates, figs, or pomegranate seeds.
  • 1/2 cup Nuts (Pecans or Walnuts) Feel free to omit or swap for pumpkin seeds.
  • 1/4 medium Red Onion Green onions can be used for a milder flavor.
  • 2 tablespoons Apple Cider Vinegar Lemon juice can also work in a pinch.
  • 1 teaspoon Dijon Mustard Omit if you're out.
  • 1 tablespoon Honey Maple syrup is a plant-based alternative.

Equipment

  • baking sheet
  • mixing bowl
  • whisk
  • Salad bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on the baking sheet and roast for about 25 minutes, or until tender and golden brown.
  3. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper for the vinaigrette.
  4. Combine mixed salad greens, sliced Honeycrisp apple, cooled roasted butternut squash, feta cheese, cranberries, nuts, and onion in a large bowl. Toss gently.
  5. Drizzle the vinaigrette over the salad and toss gently to combine.
  6. Serve immediately, transferring to a platter or individual bowls.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 32gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 15gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Keep the vinaigrette separate until ready to serve.

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