Winter Apple Feta Salad is a vibrant, seasonal dish that captures the essence of fall in both flavor and presentation. Crisp apples, roasted butternut squash, creamy feta, and crunchy nuts come together on a bed of fresh greens, finished with a tangy apple cider vinaigrette that ties everything together.
This salad strikes a balance between fresh and comforting. Roasting the squash adds warmth and depth, while the apples provide brightness and crunch. The contrast of textures and flavors makes it well-suited for holiday tables, dinner parties, or elevated weeknight meals.
Designed to complement rich fall entrees, this salad works equally well as a side dish or a light standalone meal. Its colors, textures, and seasonal ingredients make it a reliable favorite throughout autumn.
Why This Recipe Works
This recipe works because it balances sweetness, acidity, creaminess, and crunch.
Roasting the butternut squash concentrates its natural sweetness and adds a tender, caramelized element that contrasts with the crisp apples and fresh greens. Feta cheese introduces saltiness and creaminess, preventing the salad from feeling flat or overly sweet.
The vinaigrette is simple but intentional. Apple cider vinegar reinforces the apple flavor while providing acidity that brightens the entire dish. Dijon mustard adds structure, while honey or maple syrup smooths the sharp edges.
Each component is prepared separately, ensuring proper texture before assembly. When combined, the salad feels layered, cohesive, and seasonally appropriate.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–6 servings
Category: Salad / Side Dish
Cuisine: American
Ingredient Breakdown
Apples
A crisp apple variety works best, offering sweetness and crunch. Thin slicing ensures even distribution throughout the salad.
Butternut Squash
Roasted squash adds warmth and substance. Cubing the squash evenly allows it to roast consistently and caramelize properly.
Salad Greens
A mix of spinach, arugula, or spring greens provides freshness and a neutral base for the stronger flavors.
Feta Cheese
Feta adds creamy saltiness that balances the sweet and acidic elements of the salad.
Dried Cranberries
Cranberries contribute chewiness and concentrated sweetness, reinforcing the autumn flavor profile.
Nuts
Pecans or walnuts add crunch and richness. Lightly toasting them enhances flavor.
Red Onion
Thinly sliced red onion provides sharpness and visual contrast without overpowering the salad.
Olive Oil
Used both for roasting the squash and forming the base of the vinaigrette.
Apple Cider Vinegar
Adds acidity and reinforces the apple-forward theme.
Dijon Mustard
Helps emulsify the vinaigrette and adds subtle sharpness.
Honey or Maple Syrup
Balances the acidity of the vinegar and mustard.
Step-by-Step Instructions
Step 1: Roast the Squash
Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, turning once, until tender and lightly browned. Allow to cool slightly.
Step 2: Prepare the Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until smooth and emulsified.
Step 3: Assemble the Salad Base
Place the mixed greens in a large serving bowl. Add the sliced apples and red onion, distributing evenly.
Step 4: Add Toppings
Top the greens with roasted squash, dried cranberries, nuts, and crumbled feta cheese.
Step 5: Dress and Serve
Drizzle the vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.
Texture and Flavor Profile
This salad delivers contrast in every bite.
Crisp apples and fresh greens provide crunch and freshness, while roasted squash adds softness and warmth. Feta contributes creaminess, and nuts introduce a firm, satisfying bite. The vinaigrette is bright and tangy, lifting the richness of the other ingredients.
The overall flavor is balanced, lightly sweet, and savory, making it adaptable to many fall menus.
Tips for Best Results
• Use crisp apples to prevent sogginess
• Roast squash until lightly caramelized
• Slice onions thinly for balance
• Dress the salad just before serving
• Serve slightly warm squash for contrast
Variations
Add Protein
Grilled chicken or roasted chickpeas make this a complete meal.
Goat Cheese Version
Substitute feta with goat cheese for a softer texture.
Grain Addition
Add cooked farro or quinoa for extra substance.
Vegan Option
Use maple syrup and omit cheese or replace with plant-based feta.
Extra Crunch
Add toasted pumpkin seeds or sunflower seeds.
Serving Suggestions
Winter Apple Feta Salad pairs well with:
• Roasted chicken or turkey
• Pork tenderloin
• Pasta dishes
• Holiday entrees
• Soup and bread
This salad works especially well on Thanksgiving or fall dinner menus.
Storage and Reheating
Store undressed salad components separately in airtight containers for up to 2 days.
Once dressed, the salad is best enjoyed immediately. Roasted squash can be reheated gently if serving leftovers.
Nutrition Overview
This dish is:
• Rich in fiber
• Balanced in fats and carbohydrates
• Suitable as a light side or meal
Approximate Nutrition Per Serving:
Calories: ~240
Carbohydrates: ~26 g
Protein: ~6 g
Fat: ~14 g
Fiber: ~4 g
Values vary based on ingredient quantities.
Frequently Asked Questions
What apples work best for this salad?
Crisp varieties with balanced sweetness work best.
Can I make this salad ahead of time?
Prepare components in advance and assemble just before serving.
Can I serve this warm?
Yes. Slightly warm squash adds contrast to the fresh greens.
Is this salad gluten-free?
Yes, naturally gluten-free.
Winter Apple Feta Salad is a seasonal staple that brings together fresh produce, warm roasted vegetables, and balanced flavors in a visually striking dish. It complements hearty fall meals while standing strong on its own.
Perfect for holidays, gatherings, or everyday dinners, this salad delivers comfort, freshness, and seasonal appeal in one cohesive recipe.
Winter Apple Feta Salad
Ingredients
- Salad
- 1 large crisp apple thinly sliced
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 6 cups mixed salad greens spinach, arugula, or spring mix
- â…“ cup crumbled feta cheese
- â…“ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- ¼ small red onion thinly sliced
- Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon-style mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F. Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly browned. Let cool slightly.
- In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, honey, salt, and pepper until smooth.
- Place the salad greens in a large serving bowl. Add the sliced apple and red onion.
- Top with roasted squash, dried cranberries, nuts, and crumbled feta.
- Drizzle with vinaigrette just before serving and gently toss to combine.
Notes
