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

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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

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Instructions

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.
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.
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.
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.
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