Print

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant, flavorful mix of fresh arugula or kale, crisp Honeycrisp apples, creamy avocado, tangy pomegranate arils, and salty feta cheese. Toasted pecans and pumpkin seeds glazed with maple syrup and warm spices add a delightful crunch, complemented by crispy roasted prosciutto. A house-made vinaigrette with apple cider vinegar, Dijon mustard, apple butter, and fresh herbs ties all the fall flavors together for a refreshing and colorful salad perfect for the season.

Ingredients

Scale

Toasted Nuts & Prosciutto

  • 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

Salad

  • 6 cups arugula or shredded kale
  • 2 Honeycrisp apples, thinly sliced
  • 1 avocado, diced
  • Arils from 1 pomegranate
  • 1/2 cup crumbled feta cheese

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 and prepare nuts and prosciutto: Preheat the oven to 350° F and line a baking sheet with parchment paper. Toss the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon together on the baking sheet in a single layer. Arrange the prosciutto slices flat around the nuts on the sheet.
  2. Bake nuts and prosciutto: Transfer the baking sheet to the oven and bake for 10 to 15 minutes, watching closely to toast the nuts and crisp the prosciutto without burning. Once done, sprinkle the nuts with flaky sea salt and set aside to cool slightly.
  3. Assemble the salad base: In a large salad bowl, combine the arugula (or shredded kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to mix evenly.
  4. Prepare the vinaigrette: In a jar with a tight-fitting lid, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped sage, kosher salt, and black pepper. Shake well to emulsify and blend all the flavors.
  5. Dress the salad and serve: Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients. Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the seasonal flavors.

Notes

  • Watch the nuts and prosciutto closely while baking to prevent burning, as they cook quickly at 350°F.
  • Substitute kale for arugula for a more robust flavor and heartier texture.
  • Apple butter in the vinaigrette adds sweetness and depth but can be omitted for a tangier dressing.
  • Use fresh herbs for best flavor in the vinaigrette; dried herbs will not provide the same brightness.
  • The salad is best served immediately to enjoy the crisp textures, but you can prep ingredients ahead for faster assembly.

Keywords: Autumn salad, Honeycrisp apple salad, fall salad recipe, apple and feta salad, roasted nuts salad, prosciutto salad, healthy fall recipe

Find it online: https://kitchenbyrita.com/autumn-harvest-honeycrisp-apple-and-feta-salad-recipe/