Description
A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad featuring a delightful mix of sweet and savory ingredients like honeycrisp apples, creamy avocado, tangy feta, and crunchy pecans, all tossed in a homemade apple vinaigrette with fresh herbs and a touch of spice.
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 Spiced Nuts: In a skillet over medium heat, toast the raw pecans and pumpkin seeds until lightly browned and fragrant. Drizzle with maple syrup, then sprinkle with cayenne pepper, ground cinnamon, and flaky sea salt. Stir to coat evenly and remove from heat. Set aside to cool.
- Cook the Prosciutto: In the same skillet, lightly crisp the thinly sliced prosciutto until it becomes slightly crispy but not burnt. Remove from skillet and place on paper towels to drain excess fat.
- Assemble the Salad Base: In a large salad bowl, combine the arugula or shredded kale with thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to mix.
- 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, and chopped fresh sage. Season with kosher salt and black pepper to taste. Whisk until well emulsified.
- Toss the Salad: Pour the apple vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Finish the Salad: Sprinkle the crumbled feta cheese over the top. Add the spiced pecans and pumpkin seeds. Finally, arrange the crispy prosciutto slices on top as a garnish.
- Serve: Serve immediately to enjoy the fresh, crisp textures and vibrant flavors of this autumn-inspired salad.
Notes
- For a vegetarian version, omit the prosciutto or substitute with roasted chickpeas or smoked tofu.
- The apple butter in the vinaigrette is optional but adds a deeper apple flavor and sweetness.
- Use fresh herbs for the vinaigrette for best flavor; dried herbs can be substituted but reduce quantity.
- To make the nuts extra crunchy, you can toast them in the oven at 350°F (175°C) for 8-10 minutes instead of using the skillet.
- Adjust the cayenne pepper to your preferred spice level.
Keywords: Autumn salad, Honeycrisp apple salad, Fall salad recipe, Feta cheese salad, Healthy salad, Easy vinaigrette, Seasonal salad