Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
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.
- 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
