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Light Fresh Fall Harvest Salad with Apples and Feta

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A hearty, lettuce-free fall salad featuring warm roasted butternut squash, crisp apples, salty feta, and crunchy pecans tossed in a tangy maple-Dijon dressing. Perfect as a main course or side dish, this quick and easy recipe is packed with seasonal flavor and comes together in under 30 minutes.

Ingredients

Scale
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 2 medium Honeycrisp or Fuji apples, thinly sliced
  • ½ cup feta cheese, crumbled (preferably from a block in brine)
  • ½ cup pecans, roughly chopped
  • ¼ cup dried cranberries
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes (about 3 cups). Toss with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer on the baking sheet.
  3. Roast the squash for 20-25 minutes, flipping halfway through, until edges are golden brown and caramelized. Let cool for 5 minutes on the pan.
  4. While the squash roasts, toast the pecans: Heat a small skillet over medium heat. Add pecans and toast for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
  5. Make the dressing: In a small bowl or jar, combine 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Whisk until emulsified or shake in a jar. Adjust seasoning to taste.
  6. Assemble the salad: In a large mixing bowl, combine warm roasted squash, sliced apples, crumbled feta, toasted pecans, dried cranberries, and sliced red onion. Drizzle dressing over the top and toss gently until evenly coated.
  7. Finish and serve: Taste and adjust seasoning with salt or pepper if needed. Garnish with fresh parsley if using. Serve immediately while the squash is still slightly warm.

Notes

For best results, don’t overcrowd the baking sheet when roasting squash—use two sheets if needed to ensure caramelization. Toast pecans just until fragrant as they burn quickly. If making ahead, store dressing separately and toss just before serving to keep apples crisp. The salad is best served slightly warm. Leftovers (without dressing) keep for up to 2 days in the refrigerator.

Nutrition

Keywords: fall harvest salad, butternut squash salad, apple feta salad, lettuce-free salad, maple dijon dressing, easy fall recipe, gluten-free salad, vegetarian salad

Find it online: https://breezybake.com/light-fresh-fall-harvest-salad-with-apples-and-feta/