Description

A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans and pumpkin seeds with a hint of spice, crisp prosciutto, fresh arugula, sweet honeycrisp apples, creamy avocado, juicy pomegranate arils, and tangy feta cheese, all tossed in a homemade apple vinaigrette. Perfect for celebrating fall flavors in a healthy, colorful salad.

Ingredients

Scale

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

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 and Prepare Nuts and Prosciutto: Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Toast Nuts and Crisp Prosciutto: Toss the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon on the baking sheet in a single layer. Arrange the prosciutto flat around the nuts. Bake for 10-15 minutes, watching closely until the nuts are toasted and the prosciutto is crisp. Sprinkle the nuts with flaky sea salt once out of the oven.
Assemble the Salad Base: In a large salad bowl, combine the arugula (or kale), thinly sliced honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to distribute the ingredients evenly.
Make the Apple 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, fresh sage, kosher salt, and black pepper. Shake vigorously to emulsify. Taste and adjust seasonings as needed.
Dress and Serve: Pour the vinaigrette over the salad ingredients, tossing thoroughly to coat everything evenly. Top with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the fresh, balanced autumn flavors.

Notes

Watch the nuts and prosciutto carefully while baking to avoid burning, as oven strengths vary.
Substitute kale for arugula if you prefer a heartier green with more texture.
The apple butter in the vinaigrette is optional but adds depth of flavor; you can omit if unavailable.
Use honey or maple syrup in the vinaigrette to adjust sweetness to your taste or dietary preference.
Toast nuts and crisp prosciutto just before serving to maintain crunchiness.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 320 kcal
Sugar: 12 g
Sodium: 380 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 15 mg