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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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