Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Introduction

This Autumn Harvest Honeycrisp Apple and Feta Salad is a perfect blend of sweet, savory, and spicy flavors. Crisp apples and creamy avocado pair beautifully with toasted nuts, tangy feta, and crisp prosciutto for a refreshing fall salad.

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. Line a baking sheet with parchment paper.
2. Step 2: On the prepared baking sheet, toss the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon together. Arrange them in a single layer.
3. Step 3: Lay the prosciutto flat around the nuts on the baking sheet. Bake for 10-15 minutes until the nuts are toasted and the prosciutto is crisp. Keep a close eye to prevent burning. Sprinkle the toasted nuts with flaky sea salt once out of the oven.
4. Step 4: In a large salad bowl, combine the arugula or kale, thinly 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 if necessary.
6. Step 6: Pour the vinaigrette over the salad and toss gently to combine. Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy!

Tips & Variations

• Use kale instead of arugula for a heartier salad with extra nutrients.
• Try substituting walnuts or almonds for pecans if desired.
• Add a handful of dried cranberries for an extra burst of sweetness.
• If prosciutto is unavailable, substitute with crispy bacon or omit for a vegetarian option.
• Adjust the cayenne pepper amount to control the heat level in the nut topping.

Storage

Store any leftover salad components separately in airtight containers. Keep toasted nuts and prosciutto at room temperature for up to 2 days for best crispness. Store the salad greens and dressing separately in the refrigerator and combine just before serving. Leftover combined salad is best eaten the same day to preserve freshness. Reheat the nuts and prosciutto gently in the oven to restore crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, tart and crisp apples like Granny Smith or Pink Lady can work well, but Honeycrisp is preferred for its perfect balance of sweetness and crunch.

Is this salad suitable for a vegetarian diet?

The recipe includes prosciutto, which is not vegetarian. You can omit the prosciutto or replace it with roasted chickpeas or crispy tofu for a vegetarian-friendly option.

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

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★★★★★

4.5 from 53 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans and pumpkin seeds with a hint of spice, crisp prosciutto, fresh arugula or kale, sweet and tart apples, creamy avocado, and tangy pomegranate arils. Tossed in a flavorful apple cider vinaigrette enriched with herbs, this salad is a perfect combination of textures and flavors celebrating the fall season.

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Ingredients

Scale 1x2x3x

Nuts and Seeds

• 1/4 cup raw pecans
• 2 tablespoons pumpkin seeds

Spices and Sweeteners for Roasting

• 3 tablespoons maple syrup
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• flaky sea salt, to taste

Meat

• 3 ounces thinly sliced prosciutto

Salad Base

• 6 cups arugula or shredded kale
• 2 honeycrisp apples, thinly sliced
• 1 avocado, diced
• Arils from 1 pomegranate

Cheese

• 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

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Instructions

1. Preheat and Prepare Nuts and Prosciutto: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Toss together the raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon in a bowl until evenly coated. Spread the nut mixture in a single layer on the prepared baking sheet, then lay the thinly sliced prosciutto flat around the nuts.
2. Toast in Oven: Transfer the baking sheet to the oven and bake for 10-15 minutes, keeping a close eye to prevent burning. The nuts should become toasted and the prosciutto crisp. Once done, remove from the oven and sprinkle the nuts with flaky sea salt. Allow to cool slightly.
3. Prepare Salad Base: While the nuts and prosciutto are toasting, combine the arugula or shredded kale, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils in a large salad bowl. Toss lightly to mix the ingredients evenly.
4. Make the Vinaigrette: In a jar with a lid, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, optional apple butter, honey or maple syrup, fresh thyme leaves, chopped fresh sage, kosher salt, and freshly ground black pepper. Secure the lid tightly and shake vigorously until well emulsified. Taste and adjust seasoning if necessary.
5. Assemble the Salad: Pour the vinaigrette over the salad base and toss gently to coat all the ingredients. Top the salad with the toasted nut and seed mixture, crispy prosciutto pieces, and crumbled feta cheese. Serve immediately and enjoy the vibrant flavors and textures.

Notes

• Watch the nuts and prosciutto closely while roasting to prevent burning as oven temperatures vary.
• For a vegan version, omit prosciutto and feta; substitute with roasted chickpeas and vegan cheese if desired.
• Apple butter in the vinaigrette is optional but adds depth and a subtle sweetness.
• Any crisp apple variety can substitute Honeycrisp if unavailable.
• Leftover toasted nuts and prosciutto can be stored separately in an airtight container for up to 2 days for best texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Keywords: autumn salad, honeycrisp apple salad, feta salad, toasted nuts salad, fall salad, prosciutto salad, pomegranate salad, healthy salad