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

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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

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Instructions

Preheat Oven: Preheat your oven to 350° F and line a baking sheet with parchment paper to prepare for toasting the nuts and prosciutto.
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.
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.
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.
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.
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