Description
A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted spiced pecans and pumpkin seeds, crisp prosciutto, fresh arugula, sweet honeycrisp apples, creamy avocado, tart pomegranate arils, and tangy crumbled feta cheese, all tossed in a bright apple vinaigrette. Perfect for a seasonal dish that balances sweet, savory, and spicy notes in every bite.
Ingredients
Scale
Nuts and Prosciutto
- 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
- Preheat and prepare nuts and prosciutto: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast nuts and crisp prosciutto: On the prepared baking sheet, toss the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon together. Spread the mixture in a single layer. Arrange the prosciutto slices flat around the nuts. Bake for 10-15 minutes, watching closely until the nuts are toasted and the prosciutto is crispy. Remove from oven and sprinkle the nuts with flaky sea salt.
- Prepare the salad base: In a large salad bowl, combine the arugula (or shredded kale), thinly sliced honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to mix.
- Make the apple vinaigrette: In a jar with a lid, combine the 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. Shake well to emulsify the dressing. Taste and adjust seasoning as needed.
- Toss salad and serve: Pour the vinaigrette over the salad ingredients and toss gently to combine. Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy!
Notes
- Watch the nuts and prosciutto closely while baking to prevent burning.
- Apple butter in the vinaigrette is optional but adds a nice depth of sweetness.
- You can substitute kale for arugula for a heartier salad base.
- For a vegetarian option, omit prosciutto.
- Toast nuts and seeds ahead of time to save preparation time when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 20 mg
