Introduction

This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant combination of sweet, savory, and crunchy flavors perfect for the fall season. Featuring crisp apples, creamy avocado, tangy feta, and toasted nuts and seeds with a hint of spice, it’s a refreshing and satisfying salad to enjoy any time.

A large white bowl filled with a fresh salad featuring several main layers: a base of bright green arugula leaves scattered throughout, topped with thinly sliced red apple wedges with white flesh neatly fanned out in groups across the bowl. Interspersed are small chunks of pale green avocado, deep red pomegranate seeds adding vibrant spots of color, and crumbled white cheese scattered over the top. Roasted nuts and seeds in a golden brown color add texture and depth, along with thin, crispy brown chips layered lightly on the salad. The bowl is accompanied by a wooden spoon resting inside, the whole scene set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup raw pecans
2 tablespoons pumpkin seeds
3 tablespoons maple syrup
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Flaky sea salt, to taste
3 ounces thinly sliced prosciutto
6 cups arugula or shredded kale
2 Honeycrisp apples, thinly sliced
1 avocado, diced
Arils from 1 pomegranate
1/2 cup crumbled feta cheese
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon apple butter (optional)
2 teaspoons honey or maple syrup
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh sage
Kosher salt and black pepper, to taste

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: On the prepared baking sheet, toss together the raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon. Spread everything in a single layer.
Step 3: Arrange the thinly sliced prosciutto flat around the nuts and seeds on the baking sheet.
Step 4: Bake for 10 to 15 minutes, watching closely until the nuts are toasted and the prosciutto is crisp. Sprinkle the toasted nuts with flaky sea salt once removed from the oven.
Step 5: Meanwhile, in a large salad bowl, combine the arugula (or shredded kale), sliced Honeycrisp apples, diced avocado, and pomegranate arils.
Step 6: To prepare the vinaigrette, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, optional apple butter, honey or maple syrup, fresh thyme leaves, chopped sage, kosher salt, and black pepper in a jar with a lid. Shake well to mix.
Step 7: Pour the vinaigrette over the salad ingredients and toss gently to combine.
Step 8: Top the salad with the toasted nuts and pumpkin seeds, crisp prosciutto, and crumbled feta cheese. Serve immediately and enjoy!

Tips & Variations

Swap arugula for baby spinach or mixed greens for a milder flavor.
Add toasted walnuts or almonds if pecans are not available.
For a vegetarian version, omit prosciutto or replace with crispy roasted chickpeas for added crunch.
Use pomegranate molasses in the vinaigrette for a deeper fruity tang.
Make the vinaigrette ahead and store in the fridge for up to a week.

Storage

Store any leftover salad components separately in airtight containers: keep the dressed salad greens up to 1 day in the refrigerator, and the toasted nuts and prosciutto in a separate container for up to 3 days to maintain crispness. Reheat prosciutto briefly in a skillet if desired. Dress the salad just before serving for best texture.

How to Serve

A large white bowl filled with fresh, leafy arugula as the base layer, topped with thin, fanned slices of bright red apples arranged in several small clusters across the salad. Scattered over the salad are deep red pomegranate seeds, chunks of creamy white cheese, and roasted nuts with a shiny, caramelized texture. There are also small pieces of crispy bacon adding a reddish-brown color and some green avocado chunks mixed in. The bowl is placed on a wooden surface with a halved pomegranate and small green herbs nearby on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different apple variety?

Yes, though Honeycrisp apples are preferred for their sweetness and crunch, you can substitute with other crisp apples like Fuji, Gala, or Pink Lady.

How do I prevent the avocado from browning?

Dice the avocado just before serving and toss it gently with a little lemon juice or the vinaigrette to slow browning.

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

A vibrant autumn salad featuring honeycrisp apples, toasted pecans and pumpkin seeds spiced with cayenne and cinnamon, crispy prosciutto, creamy avocado, pomegranate arils, and tangy feta cheese, all tossed in a flavorful apple cider vinaigrette with fresh herbs. This salad offers a delightful balance of sweet, spicy, savory, and fresh flavors perfect for fall.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Toasted Nuts and Prosciutto

1/4 cup raw pecans
2 tablespoons pumpkin seeds
3 tablespoons maple syrup
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Flaky sea salt, to sprinkle
3 ounces thinly sliced prosciutto

Salad

6 cups arugula or shredded kale
2 honeycrisp apples, thinly sliced
1 avocado, diced
Arils from 1 pomegranate
1/2 cup crumbled feta cheese

Vinaigrette

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon apple butter (optional)
2 teaspoons honey or maple syrup
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh sage
Kosher salt and black pepper, to taste

Instructions

Preheat and prepare nuts and prosciutto: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon. Spread the mixture in a single layer on the prepared baking sheet. Lay the prosciutto flat around the nuts.
Bake until toasted and crisp: Place the baking sheet in the oven and bake for 10-15 minutes, watching closely to ensure the nuts toast evenly and the prosciutto crisps without burning. Once done, sprinkle the nuts with flaky sea salt and remove from the oven to cool.
Prepare the salad base: In a large salad bowl, combine the arugula (or shredded kale), thinly sliced honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to combine the fresh ingredients.
Make the vinaigrette: In a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped fresh sage, kosher salt, and black pepper. Shake well until fully emulsified. Taste and adjust seasoning as desired.
Dress and assemble the salad: Pour the vinaigrette over the assembled salad, tossing gently to coat everything evenly. Top with the toasted pecan and pumpkin seed mixture, crispy prosciutto slices, and crumbled feta cheese.
Serve and enjoy: Serve immediately to enjoy the contrast of warm toasted nuts and prosciutto with the fresh, crisp salad ingredients.

Notes

Watch the nuts and prosciutto closely while baking to prevent burning.
Substitute kale for arugula for a heartier green.
Apple butter is optional but adds a depth of flavor to the vinaigrette.
For a vegan version, omit prosciutto and feta or use plant-based alternatives.
Use fresh herbs for best flavor in the vinaigrette.

Keywords: honeycrisp apple salad, autumn salad, feta salad, fall recipes, prosciutto salad, toasted nuts salad, pomegranate salad, healthy fall salad