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.
Ingredients
Scale
For the Spiced 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
For the 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
For the 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
- 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
Nutrition
- Serving Size: 1 salad portion (about 1/4 of total recipe)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: Autumn salad, Honeycrisp apple salad, feta salad, spiced nuts, prosciutto salad, fall recipes, healthy salads
