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–+ servings

Autumn Harvest Honeycrisp Apple and Feta Salad

A delightful fall salad featuring sweet Honeycrisp apples, creamy feta, crunchy nuts, and crispy prosciutto, perfect for cozy dinners or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Salad
Cuisine American, Healthy
Servings 4 servings
Calories 350 kcal

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!

Notes

Best enjoyed fresh. Separate the dressing if storing leftovers. Consume within two days. Does not freeze well.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 10gFat: 28gSaturated Fat: 6gSodium: 600mgFiber: 5gSugar: 6g
Keyword apple salad, Autumn Salad, fall recipes, Feta Salad, Healthy Salad
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!