Autumn Honeycrisp Apple and Feta Salad Recipe

ByLucy
Jump to Recipe· 4.7 from 5 reviews

If you’re on the lookout for a salad that feels like a warm hug in autumn, you’ve got to try my Autumn Honeycrisp Apple and Feta Salad Recipe. It’s that perfect mix of sweet, savory, and just a little bit crunchy, making every bite a delightful experience. Trust me, once you whip up this salad, it’ll become your go-to fall favorite that you’ll want to share with friends – and sneak bites of while cooking!

💚

Why This Recipe Works

  • Balanced Flavors: The crisp sweetness of Honeycrisp apples pairs beautifully with salty feta and savory prosciutto for a salad that’s anything but boring.
  • Textural Contrast: Toasted pecans and pumpkin seeds add a delightful crunch that keeps every bite interesting.
  • Fresh Seasonal Ingredients: Using fresh arugula or kale and pomegranate arils brings brightness and vibrancy to the dish.
  • Easy, Homemade Apple Vinaigrette: The vinaigrette ties all the ingredients together with subtle acidity and a hint of sweetness, making this salad irresistibly fresh.
Autumn Honeycrisp Apple and Feta Salad, honeycrisp apple salad, fall salad recipes, healthy apple salad, easy autumn salad - Two white bowls filled with a fresh green salad sit on a white marbled surface. Each bowl holds a mix of dark green arugula leaves, lighter green spinach, thin slices of red and pale yellow apple, and deep brown candied pecans scattered on top. Small red pomegranate seeds add bright pops of color among the greens. The salad ingredients create a layered, textured look with leafy greens dominating the bottom and fruit and nuts spread evenly over them. A few scattered pecans and seeds surround the bowls, enhancing the fresh and natural appearance. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Autumn Honeycrisp Apple and Feta Salad Recipe is all about combining fresh, seasonal ingredients that complement each other perfectly. When you grab the freshest produce, this salad really shines. Let me walk you through the key ingredients and why each one makes a difference.

Autumn Honeycrisp Apple and Feta Salad, honeycrisp apple salad, fall salad recipes, healthy apple salad, easy autumn salad - Flat lay of raw pecans scattered, a small pile of pumpkin seeds, a small white bowl of golden maple syrup, a small white bowl with a reddish-brown cayenne pepper powder, a small white bowl with warm brown ground cinnamon, coarse flaky sea salt crystals arranged neatly, thinly sliced pink prosciutto slices fanned out, a generous mound of fresh green arugula leaves, thin slices of bright red and yellow Honeycrisp apples, a diced ripe green avocado, glossy red pomegranate arils, a small heap of crumbly white feta cheese, a small white bowl filled with extra virgin olive oil, a small white bowl with amber apple cider vinegar, a small white bowl of smooth pale yellow Dijon mustard, fresh green thyme sprigs, fresh chopped sage leaves placed carefully, coarse kosher salt crystals, and freshly ground black peppercorns all 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 m7354615311229779997
  • Raw pecans: Toasting these brings out a warm, nutty flavor and adds crunch.
  • Pumpkin seeds: They offer a subtle earthiness and texture that pairs wonderfully with the other nuts and salad ingredients.
  • Maple syrup: A natural sweetener that caramelizes the nuts slightly when toasted, adding depth.
  • Cayenne pepper: Just a pinch gives a surprising warmth that contrasts nicely with the sweet apples.
  • Ground cinnamon: Adds that classic autumnal spice note that’s subtle but unmistakable.
  • Flaky sea salt: The perfect final seasoning that enhances all flavors together.
  • Prosciutto: Crisps up deliciously in the oven, lending a salty, meaty crunch.
  • Arugula or shredded kale: Peppery arugula or hearty kale makes a great leafy base with some bite.
  • Honeycrisp apples: This variety is amazingly crisp, juicy, and sweet-tart—the star of the salad.
  • Avocado: Creamy texture balances out the crunch and adds richness.
  • Pomegranate arils: Bright jewel-like bursts of tartness add color and freshness.
  • Feta cheese: Salty and crumbly to contrast the sweet and crunchy elements.
  • Apple vinaigrette ingredients: The olive oil, apple cider vinegar, Dijon, apple butter, honey, and fresh herbs bring all the components into harmony with vibrant flavor.
📝
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.

Make It Your Way

One of the best things about this Autumn Honeycrisp Apple and Feta Salad Recipe is just how adaptable it is. I’ve tried it with a few tweaks depending on what’s in my fridge or my mood, and you’ll find your own favorite way to mix things up, too.

  • Variation: Sometimes I swap kale for arugula when I want a heartier salad, especially if I’m serving it alongside grilled chicken.
  • Diet-Friendly: If you’re avoiding dairy, omit the feta and try toasted walnuts instead for richness.
  • Seasonal Adaptations: In late fall, swapping the pomegranate arils for cranberries or dried cherries works wonders.
  • Add Protein: Tossing in some grilled chicken, chickpeas, or even a soft-boiled egg can turn this salad into a complete meal.

Step-by-Step: How I Make Autumn Honeycrisp Apple and Feta Salad Recipe

Step 1: Toast the Nuts & Crisp the Prosciutto

Start by preheating your oven to 350°F. I line a baking sheet with parchment paper – makes cleanup a breeze! Toss the pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon, then spread them out in a single layer. Don’t forget to nestle the thinly sliced prosciutto around the nuts for perfect crispiness. Bake everything for 10-15 minutes, keeping a close eye so the nuts toast without burning and the prosciutto crisps up perfectly. Once out, sprinkle with flaky sea salt immediately to lock in flavor.

Step 2: Assemble the Fresh Ingredients

While the nuts are toasting, toss your arugula (or kale), thinly sliced Honeycrisp apples, diced avocado, and vibrant pomegranate arils into a large salad bowl. I love how contrasting the textures are already—soft avocado, crisp apples, and jewel-like pomegranate seeds.

Step 3: Whip Up the Apple Vinaigrette

Pour olive oil, apple cider vinegar, Dijon mustard, apple butter (if you have it), honey or maple syrup, fresh thyme, and sage into a jar with a tight lid. Shake it up like crazy until it’s emulsified and creamy—this easy vinaigrette brings brightness and ties all the flavors together brilliantly. Taste it and add a pinch of kosher salt and black pepper to your liking.

Step 4: Combine & Serve

Drizzle your apple vinaigrette over the salad ingredients and toss lightly but thoroughly to coat. Then, sprinkle the toasted nuts, crispy prosciutto, and crumbled feta cheese on top. I usually serve this immediately so the greens stay crisp, and every bite delivers that perfect balance of sweet, salty, creamy, and crunch.

💡

Tips from My Kitchen

  • Watch the Prosciutto Closely: It can go from perfectly crisp to burnt in a minute. Keep an eye during roasting!
  • Slice Apples Thinly: Thin slices mean every bite has just the right crunch without overpowering the other ingredients.
  • Make Vinaigrette in Advance: This dressing tastes even better if made a few hours ahead, letting the herbs infuse.
  • Toss Salad Just Before Serving: To keep your greens from wilting, dress right before you eat.

How to Serve Autumn Honeycrisp Apple and Feta Salad Recipe

Autumn Honeycrisp Apple and Feta Salad, honeycrisp apple salad, fall salad recipes, healthy apple salad, easy autumn salad - A large white bowl holds a fresh salad with several layers: the base is bright green arugula leaves spread all over, topped with many thin slices of shiny red apple with white flesh, placed in curved rows. Scattered among the greens and apples are small dark red pomegranate seeds and white crumbled cheese pieces. Round toasted brown pecans and thin crispy brown slices of a savory ingredient add texture, mixed in throughout. Two wooden salad serving spoons rest in the bowl on opposite sides, some greens and nuts falling outside the bowl onto a white marbled surface. In the top left corner, half a pomegranate fruit with shiny red seeds sits on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish this salad with a sprinkle of extra fresh thyme leaves or a few cracked black peppercorns for a bit more aroma and rustic feel. Sometimes I’ll toss on a few extra pomegranate arils, just because they make the salad look like an autumn treasure chest!

Side Dishes

This salad is a great starter or a side, especially alongside roasted chicken, grilled pork chops, or a hearty autumn soup like butternut squash bisque. For casual meals, it pairs wonderfully with crusty bread and a glass of crisp white wine.

Creative Ways to Present

For fall dinner parties, I’ve served this salad in individual mason jars layered beautifully with the vinaigrette at the bottom and topped with the greens and crunchy bits. It’s an easy way to impress your guests and keep the salad fresh until it’s time to eat!

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and sometimes you do with this salad!—store the salad and dressing separately in airtight containers. The greens will last best if undressed and kept in the fridge for up to 2 days. Combine just before serving for maximum freshness.

Freezing

This salad doesn’t freeze well because of the fresh greens and apples, so I wouldn’t recommend freezing it. However, you can freeze toasted nuts and prosciutto separately if you want to prep parts ahead of time.

Reheating

I usually don’t reheat the salad itself, but if you saved the toasted nuts and prosciutto, you can pop them back into a warm oven for a couple of minutes to refresh their crispiness before adding them to the salad again.

FAQs

  1. Can I use apples other than Honeycrisp in this salad?

    Absolutely! While Honeycrisp apples have the perfect balance of sweet and tart with incredible crispness, you can substitute with Fuji, Pink Lady, or Granny Smith apples depending on your taste preference. Just aim for apples that hold their shape and have a refreshing crunch.

  2. How do I make this salad vegan?

    Swap out the feta cheese for a plant-based cheese alternative or omit it altogether. Instead of prosciutto, you could add smoked tempeh or roasted chickpeas for protein and texture. Also, make sure to choose a vegan-grade honey substitute—or just use maple syrup—in the dressing.

  3. Can I prepare parts of this salad in advance?

    Yes! You can toast nuts and prosciutto ahead of time and store them separately. Prepare the vinaigrette in advance to let the flavors meld. The apples and greens are best sliced or torn fresh to keep them crisp and vibrant.

  4. What if I don’t have apple butter for the dressing?

    Apple butter adds depth and sweetness but isn’t essential. If you don’t have it, just increase the honey or maple syrup slightly to taste, and your dressing will still be delicious.

Final Thoughts

Honestly, this Autumn Honeycrisp Apple and Feta Salad Recipe feels like a special celebration of the season every time I make it. The textures and flavors come together in a way that’s light but satisfying, sweet but savory, and always fresh. I hope you enjoy it as much as I do, whether you’re looking for a stunning side dish for a gathering or a simple meal to brighten your day. Go ahead, give it a try—you might find it becomes your new autumn obsession!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Autumn Honeycrisp Apple and Feta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 5 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant and flavorful combination of fresh arugula, sweet and tart Honeycrisp apples, creamy avocado, and juicy pomegranate arils. Toasted pecans and pumpkin seeds glazed with maple syrup and warming spices add a delightful crunch, while crispy prosciutto and crumbled feta provide savory depth. Tossed with a zesty apple vinaigrette infused with fresh thyme and sage, this salad perfectly balances sweetness, spice, and tang for a refreshing seasonal dish.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 350° F and line a baking sheet with parchment paper to prepare for toasting the nuts and prosciutto.
  2. Toast Nuts and Prosciutto: On the prepared baking sheet, toss together pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon, spreading them in a single layer. Lay the prosciutto flat around the nuts. Bake for 15 minutes or until nuts are toasted and prosciutto is crisp, watching carefully. Remove and sprinkle nuts lightly with flaky sea salt.
  3. Prepare 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 mix.
  4. Make Vinaigrette: In a jar with a lid, combine extra virgin olive oil, apple cider vinegar, dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped sage, and kosher salt and black pepper. Shake well until fully mixed. Taste and adjust seasoning if needed.
  5. Assemble Salad: Pour the vinaigrette over the salad ingredients and toss to coat everything evenly. Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese.
  6. Serve: Serve immediately to enjoy the crisp textures and fresh flavors of this autumn-inspired salad.

Notes

  • For a vegetarian version, omit the prosciutto or substitute with crispy roasted chickpeas.
  • Use kale instead of arugula for a slightly heartier texture and flavor.
  • Maple syrup adds a warm sweetness, but you can use honey if preferred.
  • Watch the nuts and prosciutto closely during baking to avoid burning.
  • Apple butter in the vinaigrette is optional but adds a rich depth of flavor.
  • This salad is best served fresh but the vinaigrette can be made ahead and stored refrigerated for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 12 g
  • Sodium: 450 mg
  • Fat: 25 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 20 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star