Name: Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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; 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

Jump to Recipe· 4.9 from 196 reviews

If you’re craving the perfect blend of crisp, sweet, salty, and savory all in one bite, then you’re in for a treat with my Autumn Harvest Honeycrisp Apple and Feta Salad Recipe. This salad is like a cozy hug from fall itself—bursting with seasonal flavors that dance beautifully together. Trust me, I absolutely love how this turns out every time, and once you try it, I know you’ll be hooked too.

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Why You’ll Love This Recipe

Balanced Flavors: Sweet Honeycrisp apples, salty feta, and smoky prosciutto make every forkful exciting.
Perfect Fall Ingredients: This salad showcases the best of autumn with a mix of nuts, fresh herbs, and seasonal fruit.
Easy Yet Impressive: Whether you’re cooking for yourself, family, or guests, this salad is simple to prep but feels special.
Versatile & Fresh: It pairs great as a light meal or alongside your favorite hearty fall dishes.

A white bowl filled with a fresh salad layered with bright green arugula leaves as the base, topped with thinly sliced red apple pieces arranged in neat rows across the top. Scattered among the arugula and apples are dark red pomegranate seeds, crunchy toasted seeds and nuts with a golden brown color, small chunks of creamy white cheese, and some crispy bacon bits with a deep reddish-brown hue. A wooden spoon rests on the side of the bowl, and the scene is set on a white marbled surface with a wooden bowl in the background. Photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salads, honeycrisp apple recipes, healthy apple salad, seasonal fall salads

Ingredients You’ll Need

The magic of this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe lies in the combination of crisp textures and bold flavors. Each ingredient brings something different—whether it’s the creamy avocado or the bright pomegranate arils—so don’t skip any of them for the best experience.

Flat lay of raw pecans, pumpkin seeds, small white bowl of maple syrup, small white bowl of cayenne pepper, small white bowl of ground cinnamon, flaky sea salt sprinkled in a small white dish, thinly sliced prosciutto laid neatly, fresh arugula leaves, thinly sliced honeycrisp apples arranged in a fan, diced ripe avocado, bright red pomegranate arils, crumbled feta cheese piled in a small white bowl, small white bowls of extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter, honey, fresh thyme leaves, chopped fresh sage, kosher salt and black pepper in small white bowls, all ingredients fresh and natural, balanced symmetrical layout placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salads, honeycrisp apple recipes, healthy apple salad, seasonal fall salads

Raw pecans: Toasting them enhances their natural nuttiness and adds crunch.
Pumpkin seeds: They bring a lovely nutty flavor and a bit of extra texture.
Maple syrup: A touch of sweetness to glaze the nuts and balance the cayenne’s kick.
Cayenne pepper: Just enough heat to awaken your taste buds; don’t worry, it’s subtle.
Ground cinnamon: A warm fall spice to complement the apples perfectly.
Flaky sea salt: Adds crunch and enhances every other ingredient’s flavor.
Prosciutto: Crispy and salty, it’s the perfect savory counterpoint.
Arugula or shredded kale: Peppery arugula keeps the salad fresh and lively, kale adds heartiness.
Honeycrisp apples: Naturally sweet and crisp—the star of the salad.
Avocado: Creamy texture that balances the crunch and bright flavors.
Pomegranate arils: Juicy and tart bursts that add color and freshness.
Feta cheese: Crumbled on top for salty creaminess that ties everything together.
Extra virgin olive oil: Forms the base of the tangy vinaigrette dressing.
Apple cider vinegar: Provides a mild acidity that wakes up the salad.
Dijon mustard: Adds a subtle sharp bite to the dressing.
Apple butter (optional): A secret weapon for deeper apple notes and richness.
Honey or maple syrup: Sweetens the dressing without overpowering.
Fresh thyme leaves: Earthy flavor that perfectly complements the apples and cheese.
Chopped fresh sage: Adds warm herbal notes that feel just right for fall.
Kosher salt and black pepper: Season to taste and bring all flavors into balance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe can be! You can tweak the ingredients to suit your mood or dietary needs without sacrificing that fall flavor magic.

Nut-free version: I swapped pecans and pumpkin seeds for roasted chickpeas once, and the crunch was still on point!
Vegan option: Just leave out the feta and prosciutto, or use plant-based alternatives—I’ve done this for friends and it still wows the crowd.
Greens mix: Sometimes I like to combine baby spinach with arugula for a milder base; feel free to experiment.
Fruit swap: While Honeycrisp apples are ideal, Granny Smith works too for extra tartness—try both and see what you prefer.

How to Make Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Step 1: Toast the Nuts and Crisp the Prosciutto

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Toss the pecans and pumpkin seeds with maple syrup, cayenne pepper, and cinnamon to coat them evenly. Spread them out in a single layer on the baking sheet, then lay the thinly sliced prosciutto flat around the nuts. Pop them in the oven for about 10-15 minutes. Keep a close eye here—nuts should turn golden and aromatic, and prosciutto gets irresistibly crispy and just a bit browned. Once out, sprinkle the almonds with flaky sea salt right away to lock in flavor.

Step 2: Toss the Salad Base

While the nuts and prosciutto are in the oven, get a large bowl ready with your greens (I prefer arugula for the peppery punch). Add the thinly sliced Honeycrisp apples, diced avocado, and the jewel-like pomegranate arils. I love this step because it makes the salad so vibrant and inviting—plus, the textures already create such a great contrast.

Step 3: Whisk Up the Apple Vinaigrette

In a jar with a lid, combine olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), apple butter (if you have it), fresh thyme leaves, chopped sage, kosher salt, and black pepper. Shake vigorously to emulsify the dressing. This vinaigrette sets this salad apart—it’s tangy but balanced, with herbs that echo autumn’s flavors. Taste as you go and adjust sweetness or acidity to your liking. You’ll get hooked on this dressing too!

Step 4: Assemble and Serve

Pour the vinaigrette over the salad and toss gently to coat everything evenly—this step makes sure every bite is bursting with flavor. Then scatter the toasted nuts, crispy prosciutto, and crumbled feta cheese on top. The salad is best served immediately so the greens stay crisp and the flavors stay fresh. I promise, your family will go crazy for this one!

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Pro Tips for Making Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Watch the Bake Time: Nuts can burn quickly, and prosciutto crisps fast—set a timer and check mid-way to avoid any mishaps.
Use Fresh Herbs: Using fresh thyme and sage instead of dried really elevates the vinaigrette to next level.
Prep Just Before Serving: For a crisp salad, slice apples and add avocado right before tossing to keep them fresh and vibrant.
Balance Sweetness and Acidity: Always taste your dressing and adjust the honey and vinegar so it complements your apples perfectly.

How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe - Serving

Garnishes

I often sprinkle a few extra pomegranate arils or whole toasted pecans on top right before serving because it adds that extra pop of color and crunch that makes the salad look as good as it tastes. Sometimes I drizzle a little more maple syrup over the prosciutto for a glossy finish—don’t skip it!

Side Dishes

This salad pairs beautifully with roasted chicken or pork tenderloin, and I absolutely adore serving it alongside a warm butternut squash soup for a perfect fall dinner. It also works well as a fresh side dish with homemade artisan bread.

Creative Ways to Present

For special occasions, I’ve served this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe layered in clear glass trifle bowls so the layers are visible—people love the presentation! Alternatively, try plating the salad on individual plates with a neat stack of apple slices fanned on top for that wow factor.

Make Ahead and Storage

Storing Leftovers

I’ve found that if you store leftover salad without the dressing and nuts, the greens and apples stay fresher longer—store the dressing in a separate jar and nuts in an airtight container. When you’re ready to enjoy again, toss everything together just before serving.

Freezing

This salad doesn’t freeze well because of the fresh fruit and delicate greens, so I wouldn’t recommend freezing it. Instead, make it fresh—it’s so quick to whip up!

Reheating

Since this is a fresh salad, reheating isn’t necessary or recommended. However, if you have leftover toasted nuts and prosciutto, you can warm them slightly in a pan to regain crispness before adding back to a freshly tossed salad.

FAQs

Can I make this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe ahead of time?

Absolutely! Just keep the salad components separate. Store the greens, apples, and avocado in the fridge without dressing, keep your vinaigrette sealed tight, and toast the nuts and prosciutto freshly or reheated right before serving. This way, your salad stays crisp and fresh.
What can I substitute if I don’t have prosciutto?

If you don’t have prosciutto, crispy bacon works well too and adds beautiful smoky flavor. For a vegetarian twist, roasted chickpeas or crispy fried shallots give great texture without meat.
How do I make the salad less spicy?

You can reduce or omit the cayenne pepper in the nut mixture if you prefer a milder flavor. The salad tastes fantastic without much heat—it’s all about finding your perfect balance.
Can I use other types of apples?

Yes! Honeycrisp apples are ideal because they’re crisp and sweet, but Granny Smith or Fuji apples also work well—just keep in mind that they’ll add different levels of tartness or sweetness to your salad.

Final Thoughts

This Autumn Harvest Honeycrisp Apple and Feta Salad Recipe has earned a special spot in my seasonal cooking rotation because it feels both elegant and homey at once. Every time I serve it, the crunch, the sweet-tart burst of apples and pomegranate, and the tangy dressing get rave reviews. If you’re looking to bring a little harvest magic into your kitchen, give this salad a try—you’ll not only impress your guests but also enjoy a fresh, satisfyingly flavorful meal that celebrates fall’s bounty.