
A bright, crunchy autumn salad with roasted butternut, crisp Honeycrisp apple, tangy feta, crunchy nuts, and a simple apple cider vinaigrette for quick weeknight elegance.

This autumn harvest salad began as a weeknight rescue and soon became a seasonal favorite I bring to every gathering. I discovered the combination one crisp October evening when I had leftover roasted squash and a single Honeycrisp apple on the counter. The first bite was so vivid and balanced that I repeated the pairing for a family dinner the next day, watching even the most skeptical eaters reach for seconds. The textures are the real star here, with warm, caramelized butternut cubes offset by bright, juicy apple slices and crumbly feta, which adds a creamy contrast that ties the dish together.
What makes this dish special is how quickly it comes together while tasting like a composed restaurant plate. The roast time for the squash is short enough that you can pop it in the oven while you prepare the vinaigrette and slice produce. The dressing is simple yet bright, using apple cider vinegar and a touch of honey to echo the natural sweetness of the apple and cranberries. This salad is one I prepare both as a light main for lunch and as an elegant side for holiday dinners, and it travels well to potlucks when dressed at the last minute.
When I first served this, my sister remarked that the salad tasted like a walk through an apple orchard on a cool afternoon. My kids loved the crunch of the Honeycrisp apple and asked for the pecans on the side the first time. It became a requested dish for weekend brunches and holiday lunches because it looks elegant and holds up well when plated for a crowd.
My favorite aspect is how the salad can shift from casual lunch to holiday side with no extra effort. For Thanksgiving I double the squash and add roasted Brussels sprouts. I remember bringing this to a friend who had just moved into a new apartment, and it felt like comfort wrapped in autumn color. The simplicity means you can chat and plate without fuss when guests arrive.
Store leftover salad components separately for best quality. Keep roasted squash in an airtight container in the refrigerator for up to two days. Store sliced apple in a sealed container with a squeeze of lemon juice to prevent browning for up to one day. The dressed salad will keep for a few hours at room temperature though refrigeration is safer if not eaten immediately. When reheating squash, use a low temperature oven to warm gently and avoid drying. Nuts stored separately retain crunch for up to one week in the refrigerator.
If Honeycrisp apples are unavailable, choose a similarly crisp variety such as Fuji or Pink Lady. Swap pecans for toasted almonds for a milder crunch or sunflower seeds for a nut free option. Use goat cheese instead of feta for a creamier, tangier profile, or omit cheese and use toasted chickpeas for plant based protein. Replace honey with maple syrup to make the dressing vegan. Adjust the vinegar to taste by using white wine vinegar for a lighter acidity.
Serve this salad alongside roasted chicken or pan seared fish to balance richer mains, or present it as the centerpiece for a light autumn lunch. Garnish with extra whole pecans and thin apple fans for a decorative finish. Pair with a crisp white wine such as Sauvignon Blanc or a light sparkling beverage for a festive touch. For a brunch table, place the dressing on the side and allow guests to dress their own portions.
This style of combining roasted root vegetables with fresh fruit and a tangy cheese draws from many temperate climate traditions where fall harvests are celebrated. Apples and squash are staples in American fall cooking and pair naturally with dairy curds and nuts inspired by both Mediterranean and North American influences. The dressing echoes classic vinaigrettes used to balance sweet produce with bright acid and mustard emulsification techniques common in French cuisine.
In early autumn use fresh late season apples and young squash. As the weather cools swap greens for heartier leaves like kale massaged with a touch of oil to soften. For winter, replace Honeycrisp with pears and add roasted beets for earthiness. In spring and summer try grilled peaches instead of apple and use a lemon based dressing for lighter flavor. These swaps keep the core contrast of warm roasted and crisp fresh elements alive year round.
Roast a larger batch of squash at the start of the week and portion into containers for quick salads or bowls. Pre mix the dressing and store in a small jar refrigerated for up to five days. Keep nuts and cheese separate and assemble just before eating to maintain texture. For on the go lunches, pack apples and greens in a container and carry dressing in a small leak proof jar to dress at time of service.
This salad is a simple way to celebrate seasonal flavors while keeping the process approachable. Bright, crunchy, and full of autumn character, it invites easy customization and becomes a dependable part of your seasonal repertoire. Share it with friends or keep it as your weeknight secret to brighten any meal.
Toast the nuts briefly in a dry skillet over medium heat to deepen flavor and add crunch.
Dress the salad just before serving to preserve the apple snap and nut crunch.
Slice the apple thinly and toss with a splash of lemon juice if you will not serve the salad immediately.
Use a block feta and crumble by hand to get irregular pieces that melt into the salad texture.
This nourishing irresistible autumn harvest honeycrisp apple and feta salad to brighten your table recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, to keep apples from browning, toss slices in a little lemon juice or prepare them right before serving.
Roasted squash can be refrigerated for up to two days and reheated gently in a low oven before assembling the salad.
This Irresistible Autumn Harvest Honeycrisp Apple and Feta Salad to Brighten Your Table recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 400 degrees Fahrenheit. Toss cubed butternut squash with one tablespoon olive oil and season with salt and black pepper. Spread in a single layer on a rimmed baking sheet and roast for 20 to 25 minutes, turning once until tender and lightly caramelized.
Whisk together three tablespoons olive oil, two tablespoons apple cider vinegar, one teaspoon Dijon mustard, and one teaspoon honey or maple syrup. Season with salt and black pepper and taste, adjusting oil or acid if needed to balance flavor.
Thinly slice the Honeycrisp apple and red onion. Place six cups of mixed greens in a large bowl and tear any overly large leaves so the salad is easy to toss.
Add warm roasted squash to the greens, then scatter dried cranberries, toasted nuts, red onion slices, and crumbled feta across the top for even distribution.
Drizzle vinaigrette over the salad before serving, starting with a small amount and tossing gently to coat. Serve immediately to preserve crunch and texture.
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This recipe looks amazing! Can't wait to try it.
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