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Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

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★★★★★

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.

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

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

Find it online: https://nataliereeve.com/autumn-harvest-honeycrisp-apple-and-feta-salad-recipe/