Description

This Autumn Harvest Honeycrisp Apple and Feta Salad is a vibrant and flavorful dish perfect for fall. It features toasted pecans and pumpkin seeds glazed with maple syrup and warm spices, crispy prosciutto, peppery arugula, sweet honeycrisp apples, creamy avocado, juicy pomegranate arils, and tangy crumbled feta cheese, all tossed in a homemade apple vinaigrette infused with fresh herbs. A delightful balance of sweet, savory, and crunchy textures makes this salad ideal for a hearty lunch or a festive side dish.

Ingredients

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Toasted Nuts and 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

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 your oven to 350° F and line a baking sheet with parchment paper to prepare for toasting the nuts and baking the prosciutto.
Toast Nuts and Bake Prosciutto: In a bowl, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon until evenly coated. Spread the nuts in a single layer on the prepared baking sheet. Arrange the thinly sliced prosciutto flat around the nuts on the pan. Bake in the oven for 10-15 minutes, watching carefully, until the nuts are toasted and the prosciutto turns crisp. Sprinkle the toasted nuts with flaky sea salt as soon as they come out of the oven.
Prepare Salad Base: While the nuts and prosciutto are baking, combine the arugula (or 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, chopped sage, kosher salt, and black pepper. Shake well to emulsify. Taste and adjust seasoning as desired.
Assemble the Salad: Pour the apple vinaigrette over the salad ingredients and toss gently to coat evenly. Top the dressed salad with the toasted nuts, crisp prosciutto, and crumbled feta cheese.
Serve: Serve immediately to enjoy the contrasting textures and fresh flavors of this autumn harvest salad.

Notes

Substitute kale for arugula to give the salad a heartier texture and slightly different flavor.
Apple butter in the vinaigrette is optional but adds a lovely depth and sweetness.
Watch the prosciutto closely while baking as it can burn quickly.
For a vegetarian version, omit the prosciutto or substitute with roasted mushrooms or tempeh bacon.
Use fresh herbs for the vinaigrette to maximize flavor.
Enjoy this salad the same day it’s prepared for the best texture and freshness.

Nutrition

Serving Size: 1 serving
Calories: 345
Sugar: 12g
Sodium: 420mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 7g
Cholesterol: 25mg