Name: Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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; 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

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

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

Step 1: Preheat the oven to 350° F and line a baking sheet with parchment paper.

Step 2: On the prepared baking sheet, toss together the raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon in a single layer. Lay the prosciutto flat around the nuts. Bake for 10-15 minutes, watching closely, until the nuts are toasted and the prosciutto is crisp. Remove from oven and sprinkle the nuts with flaky sea salt.

Step 3: In a large salad bowl, combine the arugula or shredded kale, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils.

Step 4: To make the vinaigrette, 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 in a jar with a lid. Shake well to combine and adjust seasoning to taste.

Step 5: Pour the vinaigrette over the salad and toss gently to combine. Top the salad with the toasted nuts, crisp prosciutto, and crumbled feta cheese.

Step 6: Serve immediately and enjoy the fresh, seasonal flavors.

Tips & Variations

Substitute kale for arugula if you want a heartier green with a slightly different texture.

Use pecans and pumpkin seeds separately if you prefer one nut or seed over the other.

Add a handful of dried cranberries or raisins for a sweet contrast.

If you don’t have apple butter, leave it out or add a bit more honey or maple syrup to the vinaigrette.

For a vegan version, omit prosciutto and feta, or substitute with plant-based alternatives.

Storage

Store any leftover salad components separately. Keep the toasted nuts and prosciutto in an airtight container at room temperature for up to 3 days. Refrigerate the salad greens and fruit components for up to 1 day, keeping them dry to prevent wilting. Store the vinaigrette in the refrigerator for up to 5 days; shake well before using. Assemble and dress the salad just before serving to maintain freshness and texture.

FAQs

Can I prepare this salad in advance?

It’s best to keep the salad ingredients and dressing separate until just before serving to prevent sogginess. Prepare the vinaigrette and toasted nuts ahead, but toss everything together just before eating.

What can I substitute if I don’t have prosciutto?

You can use crispy bacon, pancetta, or omit the meat for a vegetarian option. Toasted chickpeas or roasted seeds also add great texture and flavor as a protein alternative.