Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad combining fresh arugula or kale with crisp Honeycrisp apples, creamy avocado, tangy feta, crunchy pecans and pumpkin seeds, and bursts of sweet pomegranate arils. The salad is elevated with a spicy maple syrup-glazed prosciutto and dressed in a flavorful apple vinaigrette infused with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Toppings
- 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
- Prepare the Maple-Glazed Pecans and Pumpkin Seeds: In a small skillet over medium heat, toast the pecans and pumpkin seeds until fragrant, about 3-4 minutes. Drizzle with maple syrup, sprinkle cayenne pepper, ground cinnamon, and flaky sea salt. Stir to coat evenly and cook for another 1-2 minutes until sticky and caramelized. Remove from heat and set aside.
- Cook the Prosciutto: In the same skillet over medium heat, place the thinly sliced prosciutto in a single layer. Cook for 1-2 minutes per side until crisp but not burned. Remove and drain on paper towels. Break into bite-size pieces once cooled.
- Make the Apple Vinaigrette: In a small bowl or jar, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped fresh sage, kosher salt, and black pepper until fully emulsified.
- Assemble the Salad: In a large mixing bowl, combine the arugula or shredded kale, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils. Drizzle with the prepared apple vinaigrette and toss gently to coat all ingredients evenly.
- Serve: Plate the salad and top with crumbled feta cheese, maple-glazed pecans and pumpkin seeds, and crispy prosciutto pieces. Serve immediately to enjoy the contrast of textures and flavors at their best.
Notes
- Use Honeycrisp apples for the best balance of sweet and tart flavors and crisp texture.
- You can substitute kale for arugula for a heartier, more nutrient-dense salad.
- To make it vegetarian, simply omit the prosciutto or replace it with roasted chickpeas.
- Toast nuts and seeds carefully to avoid burning and achieve perfect caramelization.
- The apple butter in the vinaigrette adds depth but can be left out if unavailable.
- Best served fresh to maintain the crispness of apples and crunch of nuts and seeds.
Keywords: Honeycrisp apple salad, autumn salad, feta cheese salad, prosciutto salad, apple vinaigrette, pecans, pumpkin seeds, pomegranate arils, seasonal salad