This Autumn Harvest Honeycrisp Apple and Feta Salad is a perfect balance of sweet, savory, and crunchy textures, with roasted vegetables, crisp apples, feta cheese, and a tangy dressing.
2 large Honeycrisp apples, cored and diced
1 cup roasted butternut squash cubes
1 cup roasted sweet potato cubes
1/4 cup red onion, thinly sliced
4 cups mixed greens (spinach, arugula, kale)
1/4 cup crumbled feta cheese
1/4 cup toasted pecans or walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper to taste
Roast butternut squash and sweet potato cubes at 400°F for 20-25 minutes.
Toast pecans or walnuts in a dry skillet for 5-7 minutes.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
Toss the mixed greens, roasted vegetables, apples, and red onion in a large bowl.
Drizzle with dressing, top with feta and toasted nuts, and serve immediately.
Make ahead by storing roasted vegetables and dressing separately.
Substitute feta with goat cheese or a plant-based alternative for a vegan version.