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
Scale
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