Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

ByNaomi Fletcher
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Introduction

This Autumn Harvest Honeycrisp Apple and Feta Salad is a beautiful blend of sweet, savory, and spicy flavors, perfect for crisp fall days. With toasted nuts, crispy prosciutto, and a tangy vinaigrette, it’s a fresh and vibrant salad that’s sure to impress your guests or brighten up your lunch.

A white bowl is filled with a fresh salad that has many layers and colors. The bottom layer is a bed of dark green arugula leaves with a rough texture. On top of that, there are several curved slices of thin, red and yellow apples placed evenly around the bowl. Scattered throughout are small red pomegranate seeds adding bright spots of color. There are also clusters of toasted nuts and seeds with a shiny, brown caramel coating on several parts of the salad. Small crumbles of white cheese are sprinkled over the top, adding a creamy contrast. Pieces of dried fruit or vegetable chips in a reddish-brown color are mixed in as well. The bowl sits on a white marbled surface with a half pomegranate and some sprigs of green herbs nearby. photo taken with an iphone --ar 4:5 --v 7

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

  1. Step 1: Preheat the oven to 350° F and line a baking sheet with parchment paper.
  2. Step 2: Toss the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon together on the baking sheet in a single layer. Lay the prosciutto flat around the nuts.
  3. Step 3: Bake for 10–15 minutes until the nuts are toasted and the prosciutto is crisp, watching closely to prevent burning. Sprinkle the nuts with flaky sea salt as soon as they come out of the oven.
  4. Step 4: In a large salad bowl, combine the arugula, sliced apples, diced avocado, and pomegranate arils.
  5. Step 5: To make the vinaigrette, combine olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme, chopped sage, kosher salt, and black pepper in a jar with a lid. Shake well and taste, adjusting seasoning as needed.
  6. Step 6: Pour the vinaigrette over the salad and toss gently to combine.
  7. Step 7: Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy!

Tips & Variations

  • For extra crunch, add some toasted walnuts or almonds instead of pecans.
  • Substitute kale for arugula if you prefer a heartier green.
  • If you like a spicier kick, increase the cayenne pepper slightly when toasting the nuts.
  • Try swapping pomegranate arils with dried cranberries for a different tartness.
  • Use honey instead of maple syrup in the vinaigrette for a milder sweetness.

Storage

Store leftover salad components separately in airtight containers for up to 2 days. Keep the greens and dressing apart to prevent sogginess. Reheat the toasted nuts slightly in a warm oven if needed, but serve the salad chilled or at room temperature for best flavor.

How to Serve

A large white bowl filled with a fresh salad sits on a white marbled textured surface. The base layer is made of dark green arugula leaves spread evenly inside the bowl. On top, there are several groups of thinly sliced red apples arranged in curved layered rows, showing the red skin and pale flesh. Bright red pomegranate seeds are sprinkled across the salad, adding small spots of color. Scattered toasted pecans and pumpkin seeds with a shiny glaze add a crunchy texture, while small crumbles of white cheese are spread lightly over the top. Thin slices of dried fruit add a touch of brown and orange. Next to the bowl, a cut pomegranate half shows deep red seeds glowing against the white seeds, resting on a small white plate with a sprig of green herbs beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be prepared up to 3 days in advance and stored in the refrigerator. Shake well before tossing with the salad.

What can I use if I don’t have apple butter?

If you don’t have apple butter, simply omit it or replace it with an equal amount of extra honey or maple syrup to maintain the sweetness and depth of flavor.

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Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

★★★★★

4.8 from 137 reviews
  • Author: Naomi
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Low Fat
Print Recipe

Description

A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad combining toasted spiced nuts, crispy prosciutto, fresh arugula, sweet apples, creamy avocado, and tart pomegranate arils, all tossed in a tangy homemade vinaigrette for a perfect balance of sweet, savory, and spicy flavors.

Ingredients

Scale

Toast and Crisp:

  • 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Spread this nut mixture in a single layer on the prepared baking sheet. Arrange the thinly sliced prosciutto flat around the nuts on the same sheet.
  2. Bake and Toast: Place the baking sheet in the oven and bake for 10 to 15 minutes, watching carefully. Toast the nuts until golden and fragrant, and cook the prosciutto until it becomes crisp. Keep a close eye to avoid burning. Once done, sprinkle the toasted nuts with flaky sea salt.
  3. Assemble the Salad Base: While the nuts and prosciutto bake, combine the arugula (or shredded kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils in a large salad bowl.
  4. Make the Vinaigrette: In a jar with a lid, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, and chopped fresh sage. Secure the lid and shake vigorously until all ingredients are emulsified. Taste and adjust seasoning with kosher salt and black pepper as needed.
  5. Dress and Finish the Salad: Pour the vinaigrette over the assembled salad ingredients and toss gently to coat everything evenly. Top the salad with the toasted spiced nuts, crispy prosciutto slices, and crumbled feta cheese. Serve immediately and enjoy the blend of textures and autumnal flavors.

Notes

  • Watch the nuts and prosciutto closely while baking to prevent burning.
  • Apple butter is optional but adds a subtle fruity richness to the vinaigrette.
  • Use fresh herbs for the best flavor but dried thyme and sage can be substituted in smaller quantities.
  • Arugula provides a peppery bite, kale is a heartier alternative if preferred.
  • For a vegetarian version, omit the prosciutto and consider adding toasted chickpeas or roasted vegetables for protein.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Keywords: Autumn salad, Honeycrisp apple salad, Feta salad, Prosciutto salad, Toasted nuts salad, Fall recipe, Healthy salad, Seasonal salad

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