This salad arrived at my table one golden autumn afternoon when I wanted something warm, bright, and comfortably seasonal. I discovered this pairing of roasted butternut squash with crisp Honeycrisp apples during a weekend of pantry-stretching and backyard apple picking. The contrast of textures and flavors is what makes this dish special: the sweet roasted squash melts on the tongue while the apple offers a juicy snap, the feta provides a salty counterpoint, and the dried cranberries add chewy bursts of tartness. It became an instant favorite because it feels both rustic and polished, perfect for casual dinners or holiday gatherings.

What I love most is its balance. The salad is hearty enough to stand alongside roasted meats or to be served as the centerpiece on a light supper, yet fresh enough for a weeknight when you want something quick and impressive. I tend to make a double batch of the roasted squash to use in lunches the next day. Family and friends always comment on how the vinaigrette ties everything together, bringing a gentle tang and a hint of sweetness that brightens the late-season produce.

Ingredients

• Honeycrisp apple: Choose a large, firm Honeycrisp for maximum crunch and balanced sweetness. If you cannot find Honeycrisp, Gala or Pink Lady are good alternatives but the Honeycrisp's texture is ideal.
• Butternut squash: About two cups peeled and cubed. Select a squash that feels heavy for its size and has a smooth skin. Roasting caramelizes natural sugars and yields a tender, slightly sweet component.
• Olive oil: Use extra virgin for dressing and a neutral light olive oil for roasting if you prefer; about one tablespoon for the squash and three tablespoons for the dressing.
• Mixed salad greens: Six cups of arugula, baby spinach, or a spring mix provide a peppery to mild base that complements the sweet and salty elements.
• Feta cheese: One third cup crumbled. A tangy, slightly creamy feta cuts through sweetness—try a Greek-style block for the best flavor.
• Dried cranberries: One third cup for chewy tartness; look for varieties with lower added sugar if you prefer.
• Chopped pecans or walnuts: Quarter cup toasted for crunch and a rich, nutty flavor. Toast briefly in a dry pan to deepen aroma.
• Red onion: Quarter of a small red onion thinly sliced for sharpness and color contrast.
• Vinaigrette: Apple cider vinegar, Dijon mustard, honey or maple syrup, salt and black pepper to taste; whisk with olive oil to emulsify.

Instructions

Roast the Squash: Preheat the oven to 400 degrees Fahrenheit. Toss 2 cups peeled and cubed butternut squash with 1 tablespoon olive oil, a quarter teaspoon salt, and a few grinds of black pepper. Spread in a single layer on a rimmed baking sheet and roast for 20 to 25 minutes, flipping once at the ten minute mark, until the edges are golden and the squash is tender when pierced with a fork. Make the Vinaigrette: In a small bowl whisk 3 tablespoons olive oil with 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and a pinch of salt and black pepper. Taste and adjust acidity or sweetness. The emulsion should coat the back of a spoon and have a lively balance. Prep the Salad Base: Thinly slice 1 large Honeycrisp apple and 1 quarter red onion. Combine 6 cups mixed greens in a large salad bowl. If you like milder onion flavor, soak the slices in cold water for ten minutes then drain and pat dry. Assemble and Dress: Add the warm roasted squash to the greens so the heat slightly softens the leaves. Scatter one third cup dried cranberries, one third cup crumbled feta, quarter cup toasted chopped pecans or walnuts, the apple slices, and the red onion. Drizzle the vinaigrette over the salad and toss gently to combine, serving immediately.

Storage Tips

Store leftover roasted squash and undressed salad components separately in airtight containers in the refrigerator for up to three days. Keep vinaigrette in a sealed jar for up to one week. If you must store the assembled salad, keep the dressing separate until serving and consume within 24 hours to maintain crispness. Reheat squash briefly in a skillet or toaster oven before adding to greens if you prefer a warm-cold contrast.

Ingredient Substitutions

If Honeycrisp is unavailable, use Pink Lady or Gala for similar sweetness, though texture will vary. Replace feta with goat cheese for a creamier tang or chickpea feta for a dairy-free option. Swap pecans for sliced almonds or pumpkin seeds for a different crunch. Use maple syrup instead of honey for a vegan dressing and adjust the amount to taste.

Serving Suggestions

Serve alongside roasted chicken, grilled salmon, or as a centerpiece with a warm grain like farro or quinoa to make it heartier. Garnish with microgreens or a sprinkle of flaky sea salt for visual appeal. For holiday tables, present it in a shallow wooden bowl lined with whole apple slices and a scattering of extra toasted nuts.

Cultural Background

This style of autumn salad draws on seasonal produce traditions common in temperate regions where apples and winter squashes are harvested at the same time. Combining roasted vegetables with fresh fruit and tangy cheese is a technique that spans many cuisines, offering a balance of sweetness, acidity, and texture that feels both homegrown and sophisticated.

Seasonal Adaptations

In early fall, add roasted pears or thin slices of quince for a more delicate sweetness. In winter, substitute roasted sweet potatoes and use pomegranate arils for bright color and jewel-like texture. Springtime adaptations might include roasted baby beets and shaved fennel to maintain crisp contrasts.

Meal Prep Tips

Roast a large sheet pan of squash at the start of the week and portion into glass containers for quick salads or grain bowls. Keep apples sliced in acidulated water if preparing ahead to prevent browning, then drain and pat dry before assembling. Portion nuts and cheese into small containers to speed up assembly on busy days.

Bring this salad to your table and let the season shine. It is approachable, adaptable, and reliably delicious whether you serve it for a simple family dinner or a festive gathering. Enjoy experimenting with substitutions and making it your own.