Name: Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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, to taste; 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

Jump to Recipe

If you’re ready to welcome the flavors of the season in the most delightful way, then the Autumn Harvest Honeycrisp Apple and Feta Salad is your new go-to dish. This salad is a vibrant celebration of crisp Honeycrisp apples, tangy feta, and a medley of textures from toasted nuts to creamy avocado, all tossed in a perfectly balanced vinaigrette. Every bite is a harmony of sweet, savory, and slightly spicy notes that capture the essence of autumn’s bounty.

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Autumn Harvest Honeycrisp Apple and Feta Salad lies in its simple yet essential ingredients. Each one is chosen not only for its flavor but also for how it contributes to the salad’s texture, color, and overall balance.

Raw pecans: Provide a rich, buttery crunch that complements the salad’s fresh elements.
Pumpkin seeds: Add additional crunch and a subtle earthiness.
Maple syrup: Brings a natural sweetness that perfectly balances the tangy and spicy flavors.
Cayenne pepper: Adds a gentle kick to brighten the roasted nuts and seeds.
Ground cinnamon: A warm spice that enhances the autumnal vibe.
Flaky sea salt: Perfect for seasoning and finishing touches.
Prosciutto: Thinly sliced for a salty, crispy counterpoint to the fresh greens.
Arugula or shredded kale: The leafy base that brings peppery or earthy greens to every bite.
Honeycrisp apples: Thinly sliced for crunchy, juicy sweetness that’s the salad’s star.
Avocado: Diced for creamy richness that softens the salad’s bold flavors.
Pomegranate arils: Bursts of jewel-like tartness and color.
Crumbled feta cheese: Adds tangy creaminess and depth.
Extra virgin olive oil: The smooth, fruity base for the vinaigrette.
Apple cider vinegar: For clean acidity that lifts the whole dish.
Dijon mustard: Adds subtle sharpness and emulsifies the dressing.
Apple butter (optional): Gives a gentle fruitiness and extra body to the vinaigrette.
Honey or maple syrup: Enhances sweetness for a perfectly balanced dressing.
Fresh thyme leaves: Sprinkled in the vinaigrette for fragrant herbal notes.
Chopped fresh sage: Earthy and aromatic to round out the flavor profile.
Kosher salt and black pepper: Essential for seasoning and highlighting all flavors.

How to Make Autumn Harvest Honeycrisp Apple and Feta Salad

Step 1: Toast the Nuts and Prosciutto

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper—it’s all about easy cleanup! Toss together the raw pecans and pumpkin seeds with maple syrup, cayenne pepper, and ground cinnamon right on the baking sheet. Arrange them in a single layer, then add thin slices of prosciutto around the nuts. The oven time is short—about 10 to 15 minutes—so keep a vigilant eye to get perfectly toasted nuts and crispy prosciutto without burning. Once they’re ready, sprinkle a pinch of flaky sea salt on the nuts for that extra flavor pop.

Step 2: Prepare the Salad Base

While your nuts and prosciutto bake, grab a large salad bowl and combine your fresh arugula or shredded kale with the thinly sliced Honeycrisp apples, creamy diced avocado, and those vibrant, jewel-like pomegranate arils. This bowl is where colors and textures start to come alive, setting the stage for a truly memorable salad experience.

Step 3: Whip Up the Vinaigrette

The vinaigrette is where this salad truly shines. In a jar with a tight-fitting 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 a pinch of kosher salt and black pepper. Shake it like you mean it until it’s perfectly emulsified. Taste and adjust the seasoning—this dressing will marry all the salad components beautifully.

Step 4: Toss and Assemble

Pour the freshly made vinaigrette over the salad base and toss gently to coat every leaf and slice with that irresistible glaze. Finally, crown your salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Each forkful will offer a perfect combination of crisp, creamy, sweet, and savory.

How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad

Garnishes

To elevate presentation and flavor, consider sprinkling a few extra fresh herb leaves like thyme or sage on top. A light dusting of freshly cracked black pepper adds a subtle punch that complements the creamy feta and sweet apples perfectly.

Side Dishes

This salad shines as a centerpiece for a light lunch but also pairs wonderfully with roasted chicken, grilled pork chops, or a flaky fish. Its robust autumn flavors make it a fantastic accompaniment to heartier proteins without overwhelming the palate.

Creative Ways to Present

Try layering the salad in clear glass bowls or mason jars to show off the colorful ingredients. You can also serve it on individual plates with a fan of apple slices and a sprinkle of nuts and cheese on top for a restaurant-worthy look that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this Autumn Harvest Honeycrisp Apple and Feta Salad, keep the dressing separate and store the salad ingredients in an airtight container in the fridge. Add the nuts, prosciutto, and feta just before serving to maintain their texture and flavor.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The delicate texture of the apples, avocado, and greens will not hold up well after thawing.

Reheating

Since this salad is designed to be fresh and crisp, reheating is not suitable. Enjoy it cold right after tossing with the vinaigrette and toppings for the best experience.

FAQs

Can I substitute other apples for Honeycrisp?

Absolutely! While Honeycrisp apples offer a perfect balance of sweetness and crispness, other varieties like Fuji or Gala can work, though the flavor profile may shift slightly.

What can I use instead of prosciutto?

If you want a vegetarian option, consider toasted tempeh or crispy roasted chickpeas for a similar crunch and savory element.

Is there a way to make this salad vegan?

Yes. Simply omit the feta cheese or use a vegan feta alternative, and replace the honey or maple syrup in the dressing with maple syrup alone or agave nectar.

Can I prepare the nuts and seeds mixture ahead of time?

Yes, you can roast the nuts and seeds a day ahead and store them in an airtight container. Add sea salt just before serving to keep them fresh and crunchy.

How long will the salad keep fresh once dressed?

It’s best enjoyed immediately after tossing with the dressing. If needed, keep it in the fridge and consume within 4 to 6 hours to avoid sogginess and wilted greens.

Final Thoughts

The Autumn Harvest Honeycrisp Apple and Feta Salad is one of those recipes that feels like a warm hug on a crisp fall day. It’s a celebration of texture, color, and flavor that’s both simple to make and impressive to serve. I encourage you to give it a try — your taste buds will thank you, and it’s a beautiful way to bring a bit of harvest season magic to your table.

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

★★★★★

4.7 from 26 reviews

Author: Simon
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant, flavorful salad combining peppery arugula or kale with sweet and tart Honeycrisp apples, creamy avocado, crunchy spiced pecans and pumpkin seeds, pomegranate arils, and salty prosciutto and feta. Finished with a tangy apple cider vinaigrette infused with fresh herbs and a hint of honey, this salad perfectly balances autumnal flavors and textures for a refreshing and colorful seasonal dish.

Instructions

Prepare the Oven and Nuts: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Toast Nuts and Prosciutto: On the prepared baking sheet, toss together the raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon to evenly coat the nuts and seeds with the spices and maple syrup. Spread the mixture in a single layer on the baking sheet. Lay the thinly sliced prosciutto flat around the nuts so it can crisp as it bakes. Bake for 10 to 15 minutes, watching closely until the nuts are toasted and the prosciutto is crispy. Remove from oven and sprinkle the nuts with flaky sea salt while still warm.
Assemble the 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 the ingredients evenly without bruising the delicate avocado.
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, and kosher salt and black pepper to taste. Secure the lid and shake vigorously until the vinaigrette emulsifies and flavors meld. Taste and adjust seasoning as needed.
Toss and Serve: Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients thoroughly. Top the salad with the toasted spiced nuts, crispy prosciutto pieces, and crumbled feta cheese. Serve immediately and enjoy this vibrant autumn salad!

Notes

You can substitute kale for arugula if you prefer a heartier green.
If you want a vegetarian version, omit the prosciutto or replace it with crispy fried tempeh.
The apple butter in the vinaigrette adds depth but can be omitted or replaced with additional honey or maple syrup.
Watch the nuts and prosciutto carefully while baking to avoid burning.
Use fresh herbs for best flavor, but dried thyme and sage can be used if fresh is not available (reduce quantity by half).

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking and Tossing
Cuisine: American