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Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

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4 from 80 reviews

This Autumn Harvest Honeycrisp Apple and Feta Salad combines the sweet crunch of fresh Honeycrisp apples with creamy avocado, tangy feta cheese, and a mix of toasted pecans and pumpkin seeds seasoned with warm spices. Crispy prosciutto adds a savory contrast, all brought together with a vibrant apple cider vinaigrette infused with fresh thyme and sage. Perfectly balanced and delicious, this salad is ideal for a light lunch or a festive fall side dish.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

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

Instructions

  1. Preheat Oven: Preheat the oven to 350° F and line a baking sheet with parchment paper to prepare for toasting the nuts and crisping the prosciutto.
  2. Toast Nuts and Crisp Prosciutto: On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon. Spread them out in a single layer. Arrange the thinly sliced prosciutto flat around the nuts. Bake for 10-15 minutes, watching carefully until the nuts are toasted and the prosciutto is crisp. Remove from oven and sprinkle the nuts with flaky sea salt.
  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.
  4. Make Apple Vinaigrette: In a jar with a lid, 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. Shake vigorously to emulsify the dressing. Taste and adjust seasoning as needed.
  5. Toss and Serve: Pour the vinaigrette over the salad mixture and toss well to coat evenly. Top the salad with the toasted nuts, crisp prosciutto, and crumbled feta cheese. Serve immediately and enjoy the blend of fresh, sweet, and savory flavors.

Notes

  • Watch the nuts and prosciutto closely while baking to prevent burning.
  • You can substitute kale if desired for a more robust green.
  • Apple butter in the vinaigrette is optional but adds a lovely depth of flavor.
  • For a vegan version, omit prosciutto and feta or use plant-based alternatives.
  • Adjust cayenne pepper quantity according to your preferred spice level.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/autumn-harvest-honeycrisp-apple-and-feta-salad-recipe/