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

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.
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.
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.
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.
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