Name: Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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

If you’re looking for a salad that captures the essence of fall in every bite, I have just the thing for you. This Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is a vibrant mix of sweet, savory, and crunchy—totally addicting and perfect for this season. I absolutely love how the juicy Honeycrisp apples pair with salty feta and crispy prosciutto, all tied together with a tangy apple vinaigrette that brings it all home. Keep reading—I promise you’re going to want to try this in your kitchen ASAP!

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Why You’ll Love This Recipe

Seasonal Flavors: It highlights fresh fall ingredients like Honeycrisp apples and pomegranate for that perfect autumn vibe.
Easy Yet Impressive: With simple steps, this salad looks and tastes like something you’d order at a fancy restaurant.
Flavor Contrast: Sweet maple-glazed nuts and salty feta create a beautiful balance in every bite.
Crunch and Creaminess: From crunchy greens and seeds to creamy avocado—it’s all about texture here.

A white bowl filled with a fresh salad layered with bright green arugula leaves as the base, topped with thinly sliced red apple pieces arranged in neat rows across the top. Scattered among the arugula and apples are dark red pomegranate seeds, crunchy toasted seeds and nuts with a golden brown color, small chunks of creamy white cheese, and some crispy bacon bits with a deep reddish-brown hue. A wooden spoon rests on the side of the bowl, and the scene is set on a white marbled surface with a wooden bowl in the background. Photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salad with feta and prosciutto, easy autumn apple salad recipe, seasonal Honeycrisp apple salad, healthy fall salad ideas

Ingredients You’ll Need

Each ingredient in this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe plays a star role, blending flavors and textures so well. When shopping, be sure to choose crisp Honeycrisp apples and fresh, leafy greens to get the best results.

Flat lay of raw pecans, pumpkin seeds, small white bowl of maple syrup, small white bowl of cayenne pepper, small white bowl of ground cinnamon, flaky sea salt sprinkled in a small white dish, thinly sliced prosciutto laid neatly, fresh arugula leaves, thinly sliced honeycrisp apples arranged in a fan, diced ripe avocado, bright red pomegranate arils, crumbled feta cheese piled in a small white bowl, small white bowls of extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter, honey, fresh thyme leaves, chopped fresh sage, kosher salt and black pepper in small white bowls, all ingredients fresh and natural, balanced symmetrical layout placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salad with feta and prosciutto, easy autumn apple salad recipe, seasonal Honeycrisp apple salad, healthy fall salad ideas

Raw Pecans: Opt for fresh, unsalted pecans to toast; they add that buttery crunch that makes the salad special.
Pumpkin Seeds: These add a subtle nutty flavor and extra crunch; roasting them with maple syrup gives a lovely glaze.
Maple Syrup: Use pure maple syrup for the perfect natural sweetness in the nuts and vinaigrette.
Cayenne Pepper: Just a pinch wakes up the maple nuts with a tiny kick—don’t skip it!
Ground Cinnamon: Adds warmth to the nut mixture, enhancing the fall flavors beautifully.
Flaky Sea Salt: Sprinkled on top for bursts of salty contrast.
Prosciutto: Thinly sliced and baked until crisp—it adds a savory, salty finish that pairs amazingly with sweet apples.
Arugula or Shredded Kale: I love the peppery bite of arugula here, but kale works well if you want something heartier.
Honeycrisp Apples: These sweet-tart apples add juiciness and a fresh crunch that’s unmatched in fall salads.
Avocado: Creamy diced avocado helps mellow the sharp greens and adds richness.
Pomegranate Arils: A pop of tart sweetness and jewel-like color that makes the salad so festive.
Feta Cheese: Crumbled salty feta complements the sweet and savory mix perfectly.
Extra Virgin Olive Oil: Base for the vinaigrette; choose one with a mild flavor to let the herbs shine.
Apple Cider Vinegar: Gives the dressing its tangy punch and complements the apples beautifully.
Dijon Mustard: Helps emulsify the vinaigrette and adds gentle heat.
Apple Butter (optional): If you have it, apple butter adds depth, but you can leave it out if you don’t.
Honey or Maple Syrup: Sweetens the vinaigrette to balance the tartness.
Fresh Thyme Leaves: Aromatic herbs that take this vinaigrette to the next level.
Chopped Fresh Sage: Earthy and subtle—a little goes a long way in this dressing.
Kosher Salt and Black Pepper: Season to taste and adjust as you mix the vinaigrette.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is so flexible—you can easily tweak it based on what’s in your fridge or dietary needs. Feel free to get creative and make it your own!

Vegetarian Version: Simply skip the prosciutto and double up on the nuts for that crunch—you won’t miss the meat at all.
Nut-Free Option: Substitute pecans and pumpkin seeds with roasted chickpeas for a similar texture without nuts.
Switch Up Greens: Try baby spinach or mixed spring greens if arugula or kale aren’t your favorites.
Added Protein: Toss in some grilled chicken or roasted turkey breast to turn this into a meal salad.
Seasonal Fruit Swap: In case you can’t find pomegranate arils, dried cranberries or fresh pears also work beautifully.

How to Make Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Step 1: Toast the Nuts and Crisp the Prosciutto

First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Here’s where the magic happens: toss together your pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon right on that baking sheet. Spread them out evenly in a single layer—that helps them toast beautifully without steaming. Then, lay your prosciutto slices flat right around the nuts. As the oven warms up, both the nuts will toast and the prosciutto will crisp to perfection in about 10-15 minutes. Keep a close eye; the prosciutto can go from crisp to burnt quickly! Once done, sprinkle the nuts with flaky sea salt for an irresistible pop.

Step 2: Combine the Fresh Ingredients

While the oven is working its magic, grab a large salad bowl and toss together your arugula (or kale), thinly sliced Honeycrisp apples, creamy diced avocado, and bright pomegranate arils. I like to slice the apples thin enough so you can get a good crunch with every forkful, yet thick enough they hold onto their shape. The avocado adds a silky touch that balances the sharpness of arugula perfectly, and those pomegranate seeds make the salad so festive and fun to eat.

Step 3: Whip Up the Apple Vinaigrette

This is what pulls the whole salad together—the apple vinaigrette. I like to combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if you have it), honey or maple syrup, fresh thyme, chopped sage, kosher salt, and black pepper into a jar with a lid. Shake it like you mean it—really get that dressing emulsified. Taste as you go! I often add a little more honey or vinegar depending on my mood. This balance of sweet, tangy, and herbal notes is what makes this salad stand out.

Step 4: Assemble and Serve

Pour your vinaigrette over the salad and toss gently to combine—make sure every bite gets a drizzle of that dressing. Then, sprinkle over your toasted nuts, crisp prosciutto pieces, and generous crumbles of feta cheese right before serving. The crunch of nuts and prosciutto alongside creamy feta and juicy apples? My family goes crazy for this! Grab your forks and dig in while everything’s still fresh and vibrant.

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Pro Tips for Making Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Toast Nuts Evenly: Make sure to spread the nuts and seeds in a single layer to avoid uneven toasting and burning.
Watch the Prosciutto Closely: It crisps fast, so keep an eye in the last few minutes to prevent overcooking.
Use Fresh Herbs: Fresh thyme and sage really elevate the dressing; dried herbs just don’t have the same punch here.
Toss Just Before Serving: To keep the salad crisp, add the vinaigrette and toppers right before you eat.

How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe - Serving

Garnishes

When I serve this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe, I like to add a few extra pomegranate arils on top—they look so pretty and give a lovely burst of sweet-tart flavor. A light drizzle of extra virgin olive oil and a sprinkle of flaky sea salt right before serving never hurts either—it adds a gourmet touch that your guests will notice.

Side Dishes

This salad pairs beautifully with hearty autumn soups like butternut squash or roasted tomato basil. I also love serving it alongside freshly baked artisan bread or a roasted chicken for a complete meal. The freshness of the salad really cuts through richer, comforting sides.

Creative Ways to Present

For a special occasion, I’ve built this salad into individual mason jars layered with greens, apples, avocado, and nuts, then topped off with dressing. It’s such a fun way to serve it at a casual dinner party or picnic. You can also use endive leaves to create little salad boats—bite-sized and perfect for appetizers!

Make Ahead and Storage

Storing Leftovers

I’ve found that if you keep the dressing separate and store it in an airtight container, your salad components can stay fresh for a day or two in the fridge. Toss everything together only when you’re ready to serve, so nothing gets soggy. Leftover toasted nuts and prosciutto can be kept separately in the fridge as well.

Freezing

This salad isn’t great for freezing because of the fresh greens and avocado, which don’t thaw well. However, you can freeze extra toasted nuts and prosciutto for later use—they freeze well in airtight bags for a couple of months.

Reheating

If you have leftover prosciutto or nuts, you can gently warm them in a low-temperature oven or toaster oven to regain some crispiness before adding back to the salad. The greens and other ingredients are best enjoyed fresh and cold, though.

FAQs

Can I use other apple varieties instead of Honeycrisp?

Absolutely! While Honeycrisp apples provide that perfect sweet-tart crunch, Granny Smith or Fuji apples can also work well. Just keep in mind the flavor profile will shift slightly—Granny Smith apples will bring more tartness, while Fuji will be sweeter.
Is it okay to prepare this salad ahead of time?

Yes, but with a few caveats. Prepare and store the vinaigrette separately and keep the salad ingredients refrigerated without dressing. Toss everything together just before serving to keep the salad crisp and fresh.
Can I make this recipe vegan?

Definitely! Skip the prosciutto and feta cheese. You can substitute with roasted chickpeas for a crunch and use a plant-based cheese or nutritional yeast for some cheesy flavor in the salad.
What can I substitute for apple cider vinegar in the dressing?

If you don’t have apple cider vinegar on hand, white wine vinegar or lemon juice works well as a substitute in the vinaigrette, though the flavor will be less fruity and more tangy.

Final Thoughts

This Autumn Harvest Honeycrisp Apple and Feta Salad Recipe has become one of my absolute go-to dishes for the season. It’s like a little celebration of fall in every bite, and I love that it feels fancy without a lot of fuss. Whether you’re having family over or just want to treat yourself to something fresh and satisfying, give this salad a try. I can’t wait to hear how it turns out for you!