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4.92 from 12 votes

Autumn Harvest Salad

Creamy roasted butternut squash, tart apples, and salty feta cheese make a flavor trifecta in this beautifully colored Autumn Harvest Salad.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Total Cost: $7.69 recipe / $1.28 serving
Servings: 6 (1 cup each)
Author: Beth M

Ingredients

SALAD

  • 2.5 lb butternut squash $2.50
  • 1 Tbsp olive oil $0.16
  • Salt and pepper $0.05
  • 1/2 cup uncooked bulgur $0.87
  • 2 fuji apples (about 1 lb.) $1.97
  • 1/2 bunch flat leaf parsley $0.45
  • 2 oz feta, crumbled $1.12

DRESSING

  • 2 Tbsp olive oil $0.32
  • 1.5 Tbsp lemon juice $0.06
  • 1 Tbsp honey $0.12
  • 1/4 tsp salt $0.02
  • 1/16 tsp garlic powder $0.02
  • Freshly cracked pepper $0.03

Instructions

  • Preheat the oven to 400 degrees. Peel the butternut squash using a vegetable peeler. Cut off each end of the squash, then slice it open lengthwise. Scoop out the seeds with a spoon, then cut the remaining squash into 1/2-inch cubes.
  • Toss the squash cubes with 1 Tbsp olive oil, salt, and pepper. Spread the seasoned cubes out on a baking sheet and roast in the oven for 45 minutes, or until soft and golden. Allow the squash to cool.
  • While the squash is cooking, begin cooking the bulgur according to the package directions (1/2 cup bulgur + 1 cup water, boil for 15-20 minutes or until tender). Fluff the cooked bulgur with a fork and allow it to cool in the refrigerator.
  • To make the dressing, whisk together the olive oil, lemon juice, honey, salt, garlic powder, and some freshly cracked pepper.
  • Remove the cores from the apples and cut into 1/2-inch cubes. Pull the parsley leaves from the stems and give them a rough chop.
  • Add the parsley, apples, cooled squash and bulgur, and crumbled feta to a large bowl. Pour the dressing over top and toss until everything is evenly combined and coated in dressing.