If you’re craving a salad that’s bursting with the vibrant flavors of fall, you’re going to absolutely adore this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe. I love this because it’s the perfect balance of sweet, savory, and tangy, paired with crisp textures and a touch of warmth from spices. Trust me, once you make it, this salad will become one of your go-to autumn dishes that delights your family and guests alike.
Why You’ll Love This Recipe
- Seasonal Flavor Explosion: Honeycrisp apples and warm spices bring all the comforting notes of fall in every bite.
- Perfect Sweet and Savory Balance: Feta cheese and prosciutto add a salty contrast that pairs beautifully with sweet maple and fruit.
- Crunch and Creaminess: Toasted nuts and creamy avocado create a satisfying texture combo you’ll crave.
- Simple yet Impressive: It looks fancy but comes together quickly, making it ideal for weeknights and entertaining alike.
Ingredients You’ll Need
The magic of this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe really shines in the ingredients. I always recommend picking ripe Honeycrisp apples—they have that perfect crispness and balanced sweetness that holds up well in salads. Also, fresh herbs and good-quality olive oil make a difference here.
- Raw pecans: Look for fresh, plump pecans to get that buttery, crunchy texture in your salad.
- Pumpkin seeds: Adds a subtle earthiness and extra crunch.
- Maple syrup: Use pure maple syrup to enhance the salad’s autumn vibe with natural sweetness.
- Cayenne pepper: Just a pinch wakes up the flavors with a gentle heat.
- Ground cinnamon: Brings a cozy warmth that complements apples perfectly.
- Flaky sea salt: Sprinkled over the nuts and prosciutto, it adds that satisfying crunch and bursts of flavor.
- Prosciutto: Thinly sliced prosciutto gives a salty, savory punch—choose good quality for best results.
- Arugula or shredded kale: I sometimes mix both for a combo of peppery and hearty greens.
- Honeycrisp apples: Crisp, sweet-tart, and juicy, these apples are the star here.
- Avocado: Creaminess to balance the crunch and acidity.
- Pomegranate arils: These ruby red gems add freshness and a pop of vibrant color.
- Crumbled feta cheese: Tangy and salty, feta elevates the salad’s flavor profile.
- Extra virgin olive oil: For the vinaigrette; quality matters for a rich, fruity finish.
- Apple cider vinegar: Adds bright acidity that ties everything together.
- Dijon mustard: Gives a subtle tang and helps emulsify the dressing.
- Apple butter (optional): When I add this, it deepens the apple flavor and adds smooth sweetness.
- Honey or maple syrup: I usually stick with honey here for a bit more floral sweetness.
- Fresh thyme leaves: Adds an herby note that sings with apple and cheese.
- Chopped fresh sage: Brings warm, aromatic flavor—one of my favorite fall herbs.
- Kosher salt and black pepper: Essential for seasoning and bringing out all the flavors.
Variations
I love how flexible this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is. Over time, I’ve experimented with different nuts, greens, and proteins to make it my own, and you should definitely feel free to do the same to suit your taste!
- Greens Swap: Sometimes I use baby spinach or mixed spring greens instead of arugula or kale for a milder base.
- Nuts Mix: Candied walnuts or toasted almonds work wonderfully if pecans aren’t your favorite.
- Protein Alternatives: For a vegetarian twist, leave out prosciutto and add roasted chickpeas or crispy tofu cubes.
- Dressing Twist: Swap apple cider vinegar with white balsamic vinegar for a slightly different tang.
- Seasonal Fruit: Pears or roasted butternut squash can replace or accompany apples for added autumnal flair.
How to Make Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Step 1: Toast the Nuts and Crisp the Prosciutto
First things first, preheat your oven to 350°F. Line a baking sheet with parchment paper to keep things clean and prevent sticky mess. Toss the raw pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon on the sheet. Spread them out in a single layer so they toast evenly. Now, lay your thin prosciutto slices flat around the nuts to get nice and crispy.
Pop this in the oven for 10 to 15 minutes but keep a close eye. The nuts should smell toasted and the prosciutto crisp up without burning. When they’re just right, sprinkle flaky sea salt over the nuts to enhance those layers of flavor.
Step 2: Toss the Salad Base
While the nuts and prosciutto toast, you can prep the salad base. Grab a large bowl and combine your peppery arugula (or kale), thinly sliced Honeycrisp apples, diced avocado, and those jewel-like pomegranate arils. These fresh ingredients bring vibrant color and plenty of nutrients, making every bite exciting.
Step 3: Whip Up the Vinaigrette
To make the salad pop, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey, fresh thyme, fresh sage, kosher salt, and black pepper in a jar with a secure lid. Give it a good shake to emulsify everything. Taste and tweak the sweetness or acidity until it hits your personal perfect balance.
Step 4: Dress, Top, and Serve
Pour that vinaigrette over the salad and toss gently but thoroughly so every leaf and slice gets coated. Now for the grand finale—top with your toasted maple-spiced nuts, super-crisp prosciutto, and a generous sprinkle of crumbled feta cheese. You’re looking at layers of texture and flavor that explode with every forkful.
This salad is best enjoyed fresh, but trust me, leftovers are still fantastic the next day.
Pro Tips for Making Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
- Watch Your Oven: Nuts and prosciutto can go from perfectly toasted to burnt quickly—set a timer and check at 10 minutes.
- Keep Apples Crisp: Slice the apples just before serving, or toss them in a little lemon juice to prevent browning if prepping early.
- Shake Your Dressing: I always shake my vinaigrette in a jar for at least 30 seconds to get a nice emulsion rather than just oil and vinegar separation.
- Gentle Tossing: When mixing the salad with dressing, be gentle to keep the avocado pieces from turning mushy.
How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Garnishes
I like to sprinkle a few extra fresh thyme leaves and a light drizzle of honey over the top before serving—adds a charming rustic touch and extra aroma. More pomegranate arils also look gorgeous as a finishing touch.
Side Dishes
This salad pairs beautifully with roasted chicken, crusty artisan bread, or even a warm butternut squash soup. It balances heavier mains with freshness and crunch.
Creative Ways to Present
For holiday dinners, I’ve served this salad layered in a large glass trifle bowl so guests can admire all the colorful layers. It also works well as individual servings in small mason jars for a charming presentation at casual gatherings.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in a sealed container in the fridge without dressing to maintain freshness. Add the vinaigrette just before eating to keep the greens crisp and the avocado from browning.
Freezing
This salad doesn’t freeze well because of the fresh produce and texture contrasts, so I don’t recommend freezing it. It’s best enjoyed fresh or within a day or two of making.
Reheating
This salad is best served cold or at room temperature—no need to reheat. If you want warm nuts or prosciutto, toast a small batch fresh before serving and add on top.
FAQs
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Can I use other types of apples in this salad?
Absolutely! While Honeycrisp apples are ideal for their crisp texture and sweet-tart flavor, you can substitute with Fuji, Gala, or Pink Lady apples for a slightly different taste and sweetness level.
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How do I keep the avocado from browning?
To keep avocado fresh, dice it just before assembling the salad or toss it with a squeeze of lemon or lime juice. Also, adding the dressing right before serving helps minimize browning.
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Can I make this salad vegan?
Yes! Simply skip the prosciutto and feta, and add plant-based protein like roasted chickpeas or tempeh. You can swap feta for a vegan cheese alternative or simply omit it.
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What’s the best way to toast the nuts evenly?
Spread nuts out in a single layer on a parchment-lined baking sheet and stir them halfway through baking to ensure even toasting without burning.
Final Thoughts
This Autumn Harvest Honeycrisp Apple and Feta Salad Recipe has genuinely become a favorite in my kitchen, especially when the weather turns crisp and I want something fresh yet satisfying. The combination of sweet apples, salty accents, and fresh herbs just hits the spot every time. Give this recipe a try—you’ll impress guests, satisfy your own cravings, and truly capture the flavors of the season in a vibrant, healthy salad. I can’t wait to hear how you make it your own!
Print
Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant and flavorful blend of fresh arugula, crisp Honeycrisp apples, creamy avocado, crunchy toasted pecans and pumpkin seeds, sweet and spicy roasted prosciutto, and tangy feta cheese. Tossed with a warming apple cider vinaigrette infused with thyme, sage, and a touch of maple syrup, this salad perfectly balances sweet, savory, and spicy notes—making it an ideal seasonal dish for autumn gatherings or a light, refreshing meal.
Ingredients
Nuts and Seeds
- 1/4 cup raw pecans
- 2 tablespoons pumpkin seeds
Spices and Flavorings
- 3 tablespoons maple syrup
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- flaky sea salt, to taste
- kosher salt and black pepper, to taste
Protein and Cheese
- 3 ounces thinly sliced prosciutto
- 1/2 cup crumbled feta cheese
Greens and Produce
- 6 cups arugula or shredded kale
- 2 Honeycrisp apples, thinly sliced
- 1 avocado, diced
- arils from 1 pomegranate
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
Instructions
- Preheat and Prepare Nuts and Prosciutto: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and even toasting.
- Toast Nuts and Roast Prosciutto: On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon to coat evenly. Spread them in a single layer and arrange the thin slices of prosciutto flat around the nuts. Transfer the tray to the oven and bake for 10-15 minutes, carefully watching to ensure the nuts toast without burning and the prosciutto crisps up beautifully. Once done, sprinkle the toasted nuts with flaky sea salt for an extra touch of flavor.
- Prepare the Salad Base: While the nuts and prosciutto are cooking, combine the arugula (or kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils in a large salad bowl.
- Make the Vinaigrette: In a jar with a lid, add extra virgin olive oil, apple cider vinegar, Dijon mustard, optional apple butter, honey or maple syrup, fresh thyme, chopped sage, kosher salt, and black pepper. Secure the lid and shake vigorously to emulsify and combine all the ingredients. Taste and adjust seasoning as necessary to balance sweetness and acidity.
- Assemble the Salad: Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients well. Top the dressed salad with the warm toasted nuts, crispy prosciutto slices, and crumbled feta cheese.
- Serve and Enjoy: Serve immediately to enjoy the contrast of warm toasted nuts and prosciutto with fresh, crisp greens and fruit for a satisfying seasonal salad experience.
Notes
- This salad features a warming apple cider vinaigrette that complements the autumn flavors beautifully.
- The combination of sweet maple syrup, spicy cayenne, and cinnamon in the toasted nuts adds a delicious complexity.
- Using Honeycrisp apples provides the perfect balance of crisp texture and natural sweetness.
- Optionally, apple butter in the dressing adds richness and depth, but can be omitted.
- To make this salad vegetarian, substitute the prosciutto with roasted chickpeas or omit it.
- Serve immediately after assembling to maintain the crispness of the greens and texture of the nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 15 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
