Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Introduction

This Autumn Harvest Honeycrisp Apple and Feta Salad is a refreshing blend of crisp apples, creamy avocado, and tangy feta, enhanced by toasted pecans and pumpkin seeds with a hint of spice. It’s perfect for celebrating the flavors of fall in a bright, satisfying salad.

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
• 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

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: On the prepared baking sheet, toss together pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon in a single layer. Lay the prosciutto flat around the nuts.
3. Step 3: Bake for 10–15 minutes, watching closely until the nuts are toasted and the prosciutto is crisp. Remove from oven and sprinkle the nuts with flaky sea salt.
4. Step 4: While the nuts and prosciutto bake, combine arugula (or kale), sliced apples, diced avocado, and pomegranate arils in a large salad bowl.
5. Step 5: To make the vinaigrette, combine olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme, chopped sage, kosher salt, and black pepper in a jar with a lid. Shake well to emulsify.
6. Step 6: Pour the vinaigrette over the salad and toss gently to combine.
7. Step 7: Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy!

Tips & Variations

• Swap arugula for baby spinach or mixed greens for a milder flavor.
• Use toasted walnuts or almonds instead of pecans for a different nutty taste.
• Add a splash of lemon juice to the vinaigrette for extra brightness.
• For a vegetarian version, omit the prosciutto or replace it with roasted chickpeas.

Storage

Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. To prevent sogginess, avoid tossing the salad with dressing until ready to serve. Reheat is not recommended as this salad is best enjoyed fresh and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different apple variety?

Yes, you can substitute Honeycrisp with Fuji, Gala, or Pink Lady apples for similar sweetness and crunch.

How do I keep the avocado from browning?

To prevent browning, toss diced avocado with a little lemon or lime juice before adding it to the salad.

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans and pumpkin seeds glazed with maple syrup and warm spices, crispy baked prosciutto, fresh arugula or kale, sweet honeycrisp apples, creamy avocado, tart pomegranate arils, and tangy feta cheese, all tossed in a flavorful apple cider vinaigrette infused with fresh thyme and sage.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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 and Prepare Nuts: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Toss and Arrange Nuts and Prosciutto: In a bowl, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until the nuts and seeds are evenly coated. Spread this mixture in a single layer on the prepared baking sheet. Then arrange the thinly sliced prosciutto flat around the nuts on the same sheet.
3. Bake Nuts and Prosciutto: Place the baking sheet in the oven and bake for 10-15 minutes, watching carefully. The pecans and pumpkin seeds should be toasted and aromatic, while the prosciutto crisps up nicely. Remove from the oven, sprinkle the toasted nuts with flaky sea salt, and set aside to cool.
4. Prepare Salad Base: While the nuts and prosciutto bake, combine the arugula or shredded kale, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils in a large salad bowl.
5. Make the Vinaigrette: In a jar with a 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. Secure the lid and shake vigorously until well emulsified. Taste and adjust seasoning as needed.
6. Toss Salad with Vinaigrette: Pour the vinaigrette over the salad mixture in the bowl and toss gently but thoroughly to coat all ingredients evenly.
7. Assemble and Serve: Top the dressed salad with the toasted nuts and seeds, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the fresh, vibrant flavors of this autumn harvest salad.

Notes

• Use freshly sliced prosciutto for the best texture and flavor when crisped.
• Feel free to swap arugula with baby spinach or mixed greens for variation.
• The apple butter in the vinaigrette is optional but adds an extra depth of autumn flavor.
• Watch the nuts and prosciutto closely during baking to avoid burning.
• This salad is best served fresh to maintain the crispness of ingredients.
• For a vegetarian version, omit the prosciutto or substitute with crispy roasted chickpeas.

Keywords: Honeycrisp apple salad, autumn salad recipe, feta cheese salad, apple and prosciutto salad, fall harvest salad