This Autumn Harvest Honeycrisp Apple and Feta Salad is a great way to enjoy the season’s flavors. With sweet apples and creamy feta, it is light yet satisfying. The crunchy nuts and crispy prosciutto add a delightful texture that makes every bite a treat.
You will love this salad for its fresh ingredients and easy preparation. It’s perfect for a cozy dinner or a gathering with friends. Plus, it’s a wonderful way to celebrate the beauty of fall produce.
Why You Will Love This Salad
This salad is truly special. First, it combines sweet and savory flavors for a balanced taste. The crunchy nuts and creamy feta create a delightful contrast. It’s also quick to prepare, making it ideal for busy days. Everyone in the family will enjoy this healthy and wholesome dish.
How to Make This Salad
Making this salad is simple and fun. You start by baking some nuts and prosciutto to make them crispy. Then, toss together your greens and fresh apples. Finally, drizzle a homemade dressing over the top. It’s a straightforward process that anyone can follow.
What You Need
To make this Autumn Harvest Honeycrisp Apple and Feta Salad, you will need:
- 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
- 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
Step-by-Step
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon. Arrange in a single layer. Lay the prosciutto flat around the nuts. Bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch closely. Sprinkle the nuts with sea salt.
- Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
- To make the vinaigrette, combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
- Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and crumbled feta. Eat and enjoy!
How to Serve This Salad
This salad is best enjoyed fresh. You can serve it as a side dish alongside grilled chicken or fish. It also makes a lovely centerpiece for a fall potluck. Pair it with warm bread for a heartier meal.
How to Store This Salad
For storing, keep any leftovers in the fridge. Make sure to separate the dressing if you plan to eat it later. Place the salad in an airtight container. It’s best to consume it within two days. Unfortunately, it does not freeze well.
Recipe Tips
- If you want less spice, reduce the cayenne pepper.
- Use different nuts like walnuts or almonds for variety.
- You can swap feta with goat cheese for a tangy twist.
- For a vegetarian version, skip the prosciutto.
- If preparing ahead, store the dressing separately.
- Ensure the apples are thinly sliced for easier eating.
Variations & Swaps
- Add roasted butternut squash for a sweeter touch.
- Swap honeycrisp apples with Granny Smith for a tart flavor.
- Use spinach instead of arugula for a milder taste.
- Substitute pumpkin seeds with sunflower seeds if preferred.
- Try adding grilled chicken or chickpeas for extra protein.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the ingredients in advance but add the dressing just before serving for the best texture.
How do I store leftovers?
Keep the salad in an airtight container in the refrigerator for up to two days. Store the dressing separately.
Can I freeze the salad?
It’s best not to freeze this salad, as the texture will change after thawing.
What can I use instead of maple syrup?
You can use honey or agave syrup as a substitute for maple syrup.
What are some good pairings for this salad?
This salad pairs well with grilled meats, hearty sandwiches, or a warm soup on chilly days.
Autumn Harvest Honeycrisp Apple and Feta Salad
Ingredients
For the crunchy topping
- 1/4 cup raw pecans
- 2 tablespoons pumpkin seeds
- 3 tablespoons maple syrup
- 1/2 teaspoon cayenne pepper Reduce for less spice
- 1/4 teaspoon ground cinnamon
- Flaky to taste sea salt
- 3 ounces thinly sliced prosciutto Skip for vegetarian version
For the salad
- 6 cups arugula or shredded kale
- 2 Honeycrisp apples thinly sliced Can substitute with Granny Smith for a tart flavor
- 1 each avocado, diced
- 1 each pomegranate, arils from
- 1/2 cup crumbled feta cheese Can substitute with goat cheese for a tangy twist
For the vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple butter (optional) Omit if not using
- 2 teaspoons honey or additional maple syrup
- 1 tablespoon fresh thyme leaves
- 2 teaspoons chopped fresh sage
Instructions
Preparation
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon. Arrange in a single layer. Lay the prosciutto flat around the nuts.
- Bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch closely. Sprinkle the nuts with sea salt.
Salad Assembly
- In a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
- To make the vinaigrette, combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
- Pour the vinaigrette over the salad, tossing to combine.
- Top the salad with toasted nuts, prosciutto, and crumbled feta. Eat and enjoy!
