Description
This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant, flavorful salad perfect for the fall season. It combines the sweetness and crispness of Honeycrisp apples with creamy avocado, tangy feta cheese, and juicy pomegranate arils. Toasted pecans and pumpkin seeds tossed in maple syrup and warming spices add a delightful crunch, while crispy prosciutto brings a savory element. Finished with a fresh apple vinaigrette infused with thyme and sage, this salad offers a perfect balance of sweet, savory, and tangy flavors.
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 taste
- 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
Apple 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
- Prepare Nuts and Prosciutto: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss the pecans and pumpkin seeds with maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Spread the mixture in a single layer on the baking sheet and lay the prosciutto slices flat around the nuts. Bake for 10-15 minutes, watching carefully to toast the nuts and crisp the prosciutto without burning. Remove from oven and sprinkle the nuts with flaky sea salt.
- Assemble Salad: In a large salad bowl, combine the arugula (or shredded kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils. Gently toss to mix the ingredients evenly.
- Make Apple Vinaigrette: In a jar or small bowl, add the extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped fresh sage, and season with kosher salt and black pepper. Shake or whisk well until the vinaigrette is emulsified and smooth. Taste and adjust seasoning if needed.
- Dress Salad and Serve: Drizzle the apple vinaigrette over the salad ingredients, tossing gently to coat everything evenly. Top the salad with the toasted nuts and pumpkin seeds, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the fresh, autumn flavors.
Notes
- For a vegetarian version, omit the prosciutto or substitute with crispy roasted chickpeas.
- Using arugula will give a peppery bite, while kale adds more texture and a heartier base.
- Be sure to watch the nuts and prosciutto closely in the oven to prevent burning.
- Apple butter in the vinaigrette is optional but adds depth and richness.
- Feel free to swap feta for goat cheese for a creamier texture.
- For extra crunch, add toasted sunflower seeds or walnuts.
Nutrition
- Serving Size: 1 salad serving
- Calories: 320
- Sugar: 12g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
