Autumn Honeycrisp Apple Feta Salad Recipe

ByJulia
Jump to Recipe· 4.7 from 19 reviews

If you’re on the lookout for something fresh, vibrant, and perfect for fall, I’ve got just the thing for you. This Autumn Honeycrisp Apple Feta Salad Recipe is truly a fan-freaking-tastic mix of crunchy, sweet, tangy, and savory that just hits all the right notes. Every bite bursts with flavor and texture — crisp apples, creamy feta, toasted nuts, and a tangy apple vinaigrette that ties it all together beautifully. Trust me, once you try this salad, it might just become your go-to for every autumn gathering or cozy weeknight dinner!

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Why This Recipe Works

  • Balanced Flavor Profile: The sweetness of Honeycrisp apples and maple syrup beautifully contrasts the salty feta and prosciutto.
  • Textural Contrast: Crunchy nuts and crisp apples mix with creamy avocado and cheese for an exciting mouthfeel.
  • Fresh Autumn Ingredients: Seasonal elements like pomegranate arils and fresh herbs bring vibrant colors and freshness.
  • Simple Yet Sophisticated: It’s easy enough for a weeknight but impressive enough to wow guests.
Autumn Honeycrisp Apple Feta Salad, Honeycrisp apple salad with feta, fall apple salad recipes, healthy apple salad ideas, easy autumn salad recipes - Two white bowls filled with a fresh green salad sit on a white marbled surface. Each bowl holds a mix of dark green arugula leaves, lighter green spinach, thin slices of red and pale yellow apple, and deep brown candied pecans scattered on top. Small red pomegranate seeds add bright pops of color among the greens. The salad ingredients create a layered, textured look with leafy greens dominating the bottom and fruit and nuts spread evenly over them. A few scattered pecans and seeds surround the bowls, enhancing the fresh and natural appearance. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Autumn Honeycrisp Apple Feta Salad Recipe plays an important role. From the tart crispness of the apples to the richness of the feta and the pop of pomegranate, these together make a salad you really want to dive into. Pro tip: shop for the freshest Honeycrisp apples—they really shine here!

Autumn Honeycrisp Apple Feta Salad, Honeycrisp apple salad with feta, fall apple salad recipes, healthy apple salad ideas, easy autumn salad recipes - Flat lay of raw pecans scattered, a small pile of pumpkin seeds, a small white bowl of golden maple syrup, a small white bowl with a reddish-brown cayenne pepper powder, a small white bowl with warm brown ground cinnamon, coarse flaky sea salt crystals arranged neatly, thinly sliced pink prosciutto slices fanned out, a generous mound of fresh green arugula leaves, thin slices of bright red and yellow Honeycrisp apples, a diced ripe green avocado, glossy red pomegranate arils, a small heap of crumbly white feta cheese, a small white bowl filled with extra virgin olive oil, a small white bowl with amber apple cider vinegar, a small white bowl of smooth pale yellow Dijon mustard, fresh green thyme sprigs, fresh chopped sage leaves placed carefully, coarse kosher salt crystals, and freshly ground black peppercorns all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raw Pecans: Toasted pecans add warmth and a subtle sweetness that make every bite cozy.
  • Pumpkin Seeds: A seasonal favorite that adds satisfying crunch and a slightly nutty flavor.
  • Maple Syrup: The natural sweetness complements the apples and spices.
  • Cayenne Pepper: Just a pinch for a slight kick—don’t skip it!
  • Ground Cinnamon: This spice brings warmth and ties all the fall flavors together.
  • Flaky Sea Salt: Using flaky salt over regular salt heightens texture and balances sweetness beautifully.
  • Prosciutto: Crispy, salty meat adds richness and a touch of elegance.
  • Arugula or Shredded Kale: I love arugula for its peppery bite, but kale works great if you want something heartier.
  • Honeycrisp Apples: The star! These have the perfect sweet-tart balance and crunch you want in this salad.
  • Avocado: Creamy avocado softens the sharpness and gives a lovely richness.
  • Pomegranate Arils: Gorgeous ruby jewels that add a burst of juicy freshness and slight tartness.
  • Crumbled Feta Cheese: The salty tang balances the sweet and adds creamy texture.
  • Extra Virgin Olive Oil: Rich, fruity base for the dressing.
  • Apple Cider Vinegar: Brings brightness and a bit of acidity to balance richness.
  • Dijon Mustard: Adds complexity and subtle heat to the vinaigrette.
  • Apple Butter (Optional): I like it for an extra layer of apple flavor and sweetness.
  • Honey or Maple Syrup: Helps round out the vinaigrette’s flavors.
  • Fresh Thyme and Sage: These herbs bring that unmistakable earthy fall aroma and taste.
  • Kosher Salt and Black Pepper: Essential seasoning to tie it all together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play around with this Autumn Honeycrisp Apple Feta Salad Recipe based on my mood. Sometimes I add more spice, sometimes I swap kale for arugula depending on what I have. You should definitely feel free to customize it to what makes your taste buds sing.

  • Variation: I’ve tried using candied walnuts instead of pecans for an extra sweet crunch, and it was delicious.
  • Dairy-Free Option: Swap feta for a sprinkle of toasted nutritional yeast or omit cheese altogether—still yum.
  • Vegan Dressing: Just replace honey with maple syrup for a fully plant-based salad.
  • Make it Heartier: Adding quinoa or farro turns this salad into a filling main dish perfect for lunch or dinner.

Step-by-Step: How I Make Autumn Honeycrisp Apple Feta Salad Recipe

Step 1: Toasting the Nuts and Crispy Prosciutto

First things first, preheat your oven to 350°F (175°C). On a baking sheet lined with parchment paper, toss pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon. Spread them out so they’re in a single layer. Lay the prosciutto slices flat around the nuts. Keep a close eye on the oven — after 10-15 minutes, the nuts should be perfectly toasted, and the prosciutto crisp but not burnt. Sprinkle the nuts with flaky sea salt as soon as they come out to give that perfect seasoning.

Step 2: Building the Salad Base

While the nuts and prosciutto are toasting, toss arugula (or kale if you prefer) in a large bowl with thinly sliced Honeycrisp apples, diced avocado, and a generous handful of pomegranate arils. You want vibrant colors and layers of texture that’ll make this salad come alive.

Step 3: Whisking Together the Apple Vinaigrette

To make the dressing, add extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme, chopped sage, salt, and pepper into a jar with a lid. Shake it vigorously until emulsified and taste. Adjust seasoning if needed—sometimes I add a bit more honey if I want it sweeter, or a splash more vinegar for zing.

Step 4: Toss & Top Your Salad

Pour that vibrant vinaigrette over your greens and fruit mix, tossing gently to coat everything deliciously. Then, scatter your warm toasted nuts, crispy prosciutto, and crumbly feta on top. This layering of warm and cool, soft and crunchy is what makes this Autumn Honeycrisp Apple Feta Salad Recipe so irresistible. Ready to dive in!

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Pro Tips for Making Autumn Honeycrisp Apple Feta Salad Recipe

  • Fresh Apples Matter: Using apples that are firm and crisp like Honeycrisp makes a world of difference in both flavor and texture.
  • Watch the Oven Closely: The nuts and prosciutto can go from perfect to burnt quickly, so stay close and check at the 10-minute mark.
  • Make Dressing Ahead: This vinaigrette tastes even better if you let it sit for 30 minutes to meld the flavors.
  • Add Avocado Last: Dice and add just before serving to keep it from browning and looking dull.

How to Serve Autumn Honeycrisp Apple Feta Salad Recipe

Autumn Honeycrisp Apple Feta Salad, Honeycrisp apple salad with feta, fall apple salad recipes, healthy apple salad ideas, easy autumn salad recipes - A large white bowl holds a fresh salad with several layers: the base is bright green arugula leaves spread all over, topped with many thin slices of shiny red apple with white flesh, placed in curved rows. Scattered among the greens and apples are small dark red pomegranate seeds and white crumbled cheese pieces. Round toasted brown pecans and thin crispy brown slices of a savory ingredient add texture, mixed in throughout. Two wooden salad serving spoons rest in the bowl on opposite sides, some greens and nuts falling outside the bowl onto a white marbled surface. In the top left corner, half a pomegranate fruit with shiny red seeds sits on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish this salad off with a sprinkle of extra fresh thyme leaves and a few more pomegranate arils for pretty pops of red. Sometimes, I drizzle a little more maple syrup over the top if I’m craving a touch more sweetness. Cracked black pepper right at the end really brightens everything up, too.

Side Dishes

This salad pairs perfectly with roasted chicken or a simple grilled pork chop for an easy autumn meal. I’ve also served it alongside warm hearty soups like butternut squash or pumpkin, which balance the fresh fruitiness so nicely.

Creative Ways to Present

For holidays or dinner parties, try layering this salad in a clear glass trifle bowl or individual mason jars for a stunning presentation. You can also wrap the prosciutto slices around apple wedges and place them as decorative “flowers” on top—it’s a crowd-pleaser and looks so festive!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), store the salad without the dressing in an airtight container in the fridge for up to 1 day to keep everything fresh. Keep the dressing separate and add it right before serving to avoid sogginess.

Freezing

This salad really doesn’t freeze well because of the fresh apples and avocado, which get mushy. For the best experience, enjoy it fresh or freshly made.

Reheating

This salad is best served cold or room temperature, so no reheating needed. If you want warm toasted nuts and prosciutto, reheat those for a few minutes in the oven separately and then toss with fresh salad ingredients and dressing.

FAQs

  1. Can I substitute another apple variety for Honeycrisp?

    Absolutely! While Honeycrisp offers perfect sweetness and crunch, you can use Fuji, Pink Lady, or Granny Smith apples depending on your taste. Just aim for apples that are crisp and not too soft or mealy.

  2. Is there a vegan version of this Autumn Honeycrisp Apple Feta Salad Recipe?

    Yes! Simply omit the feta and prosciutto, and swap honey with maple syrup in the vinaigrette. You can also add toasted chickpeas or marinated tofu for protein.

  3. How long does this salad keep after it’s tossed with dressing?

    Once tossed with dressing, it’s best eaten within a couple of hours to maintain the crispness of apples and greens. If you need to store it, keep dressing separate and add just before serving.

  4. Can I prep parts of this salad ahead of time?

    Yes! You can toast the nuts and prosciutto a day ahead and keep them in an airtight container. You can also make the vinaigrette in advance and refrigerate it. Just slice apples and add avocado right before serving to prevent browning.

Final Thoughts

This Autumn Honeycrisp Apple Feta Salad Recipe holds a special place in my kitchen ritual every fall. It’s one of those dishes that feels both light and indulgent, fresh and cozy all at once. Sharing it with friends or family always brings smiles, and honestly, I find myself craving it more often than not. Give this a try—you’ll love how easy it is to impress yourself and others with a salad that’s anything but ordinary. Once you master it, it might just become your seasonal staple, too!

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Autumn Honeycrisp Apple Feta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 19 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This Autumn Harvest Honeycrisp Apple and Feta Salad features a vibrant mix of fresh arugula, crisp Honeycrisp apples, creamy avocado, and ruby pomegranate arils. Toasted pecans and pumpkin seeds glazed with maple syrup, cayenne, and cinnamon add a sweet and spicy crunch, complemented by crispy prosciutto and tangy feta cheese. Tossed in a flavorful apple vinaigrette infused with fresh thyme and sage, this salad is a perfect balance of sweet, savory, and fresh flavors for a delightful fall dish.

Ingredients

Salad 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

Apple 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: Preheat the oven to 350° F. Line a baking sheet with parchment paper to prepare for toasting the nuts and crisping the prosciutto.
  2. Toast Nuts and Prosciutto: On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Arrange the mixture in a single layer and lay the prosciutto flat around the nuts. Bake in the oven for 15 minutes, watching carefully to ensure the nuts toast perfectly and the prosciutto crisps without burning. Once done, sprinkle the nuts with flaky sea salt.
  3. Prepare Salad Base: While the nuts and prosciutto bake, combine the arugula (or kale), sliced Honeycrisp apples, diced avocado, and pomegranate arils in a large salad bowl, tossing gently to mix.
  4. Mix 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. Shake vigorously until the dressing is emulsified. Taste and adjust seasoning as needed.
  5. Toss Salad and Serve: Pour the vinaigrette over the salad mixture and toss well to coat all ingredients. Top the salad with the toasted pecans and pumpkin seeds, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy this fresh autumn-inspired salad.

Notes

  • Substitute kale for arugula if you prefer a heartier green.
  • For a vegetarian version, omit prosciutto or replace it with roasted chickpeas for added protein.
  • Use maple syrup as a vegan sweetener option in the vinaigrette instead of honey.
  • To speed up prep, use pre-sliced apples and pre-crumbled feta cheese.
  • Watch the nuts and prosciutto carefully during baking to avoid burning, as oven temperatures can vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 14 g
  • Sodium: 420 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 7 g
  • Cholesterol: 20 mg

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