If you’re looking for a salad that feels like a warm hug on a crisp fall day, then you’re going to adore this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe. It’s a celebration of autumn’s best offerings, mixing sweet and tart Honeycrisp apples with salty, creamy feta, crunchy toasted pecans and pumpkin seeds, and that incredible fresh freshness of arugula or kale. Add prosciutto crisped to perfection, a zingy homemade vinaigrette, and bursts of juicy pomegranate, and you have a dish that’s as stunning on the plate as it is deeply satisfying to the palate. This recipe effortlessly blends textures and flavors, making it an absolute must-try for anyone craving a fresh, vibrant, and hearty salad that honors the season.
Ingredients You’ll Need
The beauty of the Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from the crunchy nuts adding texture, to the sweet apples providing freshness, and the tangy dressing bringing it all together — it’s a perfect harmony on your fork.
- 1/4 cup raw pecans: These add a lovely buttery crunch once toasted.
- 2 tablespoons pumpkin seeds: A seasonal touch with a subtle nutty flavor.
- 3 tablespoons maple syrup: Natural sweetness that caramelizes the nuts perfectly.
- 1/2 teaspoon cayenne pepper: Just enough warmth to balance the sweetness.
- 1/4 teaspoon ground cinnamon: Adds that cozy, autumnal spice fragrance.
- Flaky sea salt: Essential for enhancing all the flavors.
- 3 ounces thinly sliced prosciutto: Crisps up beautifully for a salty, meaty element.
- 6 cups arugula or shredded kale: Peppery greens that form the fresh base.
- 2 Honeycrisp apples, thinly sliced: Sweet, crisp, and juicy – the star fruit of the salad.
- 1 avocado, diced: Creamy contrast to the crunch and tang.
- Arils from 1 pomegranate: Jewel-like bursts of tartness and color.
- 1/2 cup crumbled feta cheese: Adds salty creaminess that pairs wonderfully with apple.
- 1/3 cup extra virgin olive oil: Rich and fruity base for the dressing.
- 1/4 cup apple cider vinegar: Brings bright acidity to balance the salad.
- 1 tablespoon dijon mustard: For a subtle sharpness in the vinaigrette.
- 1 tablespoon apple butter (optional): Deepens sweetness and seasonal notes.
- 2 teaspoons honey or maple syrup: Adds smooth natural sweetness to the dressing.
- 1 tablespoon fresh thyme leaves: Herbaceous, aromatic lift.
- 2 teaspoons chopped fresh sage: Earthy, woodsy tone that complements the apples.
- Kosher salt and black pepper: To taste, finishing the salad perfectly.
How to Make Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Step 1: Toast the Nuts and Prosciutto
Preheat your oven to 350° F and line a baking sheet with parchment paper to catch any drips and make cleanup easy. Toss the raw pecans and pumpkin seeds with maple syrup, cayenne pepper, and cinnamon until every bit is coated in that perfect blend of sweet and spicy. Spread them out in a single layer on the baking sheet. Nestle the slices of prosciutto flat around the nuts, giving everything room to toast evenly. Pop this tray into the oven for 10 to 15 minutes, watching carefully as the nuts toast and the prosciutto crisps without burning. Once toasted, liberally sprinkle the nuts with flaky sea salt for that satisfying crunch and burst of flavor.
Step 2: Assemble the Salad Base
While your oven is doing its magic, grab a large salad bowl and combine the peppery arugula or shredded kale with the thinly sliced Honeycrisp apples, creamy diced avocado, and jewel-like pomegranate arils. This combo already looks gorgeous and promises a layering of flavor and texture that will delight your taste buds.
Step 3: Whip Up the Vinaigrette
Mix together the extra virgin olive oil, apple cider vinegar, dijon mustard, apple butter (if using), and honey or maple syrup in a jar fitted with a lid. Add fresh thyme leaves and chopped sage, then season with kosher salt and black pepper. Shake vigorously until the vinaigrette is well combined and silky smooth. Taste and tweak your seasonings to find that perfect balance of sweet, tart, and herby.
Step 4: Dress and Toss
Pour the vinaigrette generously over the salad base and toss everything together so each leaf and slice is coated but not weighed down. Then, scatter the crisped prosciutto, salty toasted nuts, and crumbled feta cheese on top. The textures contrast so well here—creamy, crunchy, salty, juicy—it’s a feast for your senses as much as for your hunger.
How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Garnishes
To elevate your salad presentation, consider adding a sprinkle of freshly cracked black pepper and a few extra fresh herb leaves like thyme or sage. A drizzle of extra virgin olive oil just before serving can also add a subtle gloss and richness. These small touches make the salad look inviting and taste even more incredible.
Side Dishes
This salad pairs beautifully with simple, rustic sides such as crusty artisan bread or a warm squash soup. It also makes a fantastic companion to roasted chicken or baked salmon, where the fresh, acidic salad cuts through richness and adds balance to your meal.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out apples to echo the main ingredient or present it as a composed salad on individual plates for an elegant touch. You might also layer ingredients in a clear glass bowl for a colorful visual before tossing. Presentation can bring extra joy to this already delightful Autumn Harvest Honeycrisp Apple and Feta Salad Recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this vibrant salad, store it in an airtight container in the refrigerator for up to 2 days. It’s best to keep the vinaigrette separate and add it just before serving to maintain the freshness and crunch of the apples and greens.
Freezing
Because of the fresh greens, apples, and avocado, this salad does not freeze well. Freezing would compromise the texture and flavor, so I recommend enjoying it fresh for the best Autumn Harvest Honeycrisp Apple and Feta Salad Recipe experience.
Reheating
There’s no need to reheat this salad since it’s meant to be enjoyed fresh and crisp. If you paired it with hot sides, serve those warm alongside. The salad itself is at its best when chilled or at room temperature.
FAQs
Can I substitute another type of apple for Honeycrisp?
While Honeycrisp apples are ideal because of their perfect balance of sweetness and tartness plus a crisp texture, you can use other firm apples like Fuji or Pink Lady. Just make sure the apples are fresh and crunchy to keep that satisfying bite.
Is it okay to use kale instead of arugula?
Absolutely! Shredded kale adds a heartier texture and a slightly earthy flavor that works wonderfully with the sweet apples and creamy feta. Just massage the kale lightly with a pinch of salt beforehand to soften it and enhance its flavor.
Can I make the vinaigrette ahead of time?
Definitely! The vinaigrette can be mixed and stored in the fridge for up to 3 days. Just give it a good shake or stir before drizzling it on your salad to recombine the ingredients.
What if I don’t eat pork? Can I skip the prosciutto?
Yes, you can omit the prosciutto if you prefer. To keep some of that salty crunch, try adding toasted chickpeas or roasted seasoned nuts instead. You won’t lose the flavor complexity.
Is this salad suitable for meal prep lunches?
It’s a great option for meal prep as long as you keep the dressing separate and add avocado just before eating to prevent browning. The textures and flavors hold up nicely for a day or two.
Final Thoughts
This Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is one of those dishes that makes you feel grateful for seasonal ingredients and the joy cooking can bring. It’s fresh, comforting, and bursting with autumn flavors that are simply irresistible. Whether you’re serving it as a light lunch or a side at a holiday table, it’s bound to become a new fall favorite. Give it a try — you’ll love how it brings the best of the harvest to your plate in every delicious bite!
Print
Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad combining crisp Honeycrisp apples, creamy avocado, crunchy toasted pecans and pumpkin seeds, sweet-tart pomegranate arils, and salty prosciutto. Tossed with a tangy apple cider vinaigrette and topped with crumbled feta cheese, this salad is perfect for celebrating fall’s freshest flavors with a delightful balance of sweet, savory, and spicy notes.
Ingredients
For the Toasted 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
For the 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
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)
- 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Spread this mixture in a single layer on the prepared baking sheet. Then, lay the thinly sliced prosciutto flat around the nuts on the sheet.
- Bake Until Toasted and Crispy: Place the baking sheet in the oven and bake for 10-15 minutes. Keep a close eye to ensure the nuts toast nicely without burning and the prosciutto crisps up perfectly. Once done, remove from the oven and sprinkle the toasted nuts with flaky sea salt for extra flavor.
- Prepare the Salad Base: While the nuts and prosciutto bake, combine the arugula (or shredded kale), thinly sliced Honeycrisp apples, diced avocado, and fresh pomegranate arils in a large salad bowl, gently tossing to mix the ingredients evenly.
- Make the Vinaigrette: In a jar with a lid, add the extra virgin olive oil, apple cider vinegar, dijon mustard, optional apple butter, honey or maple syrup, fresh thyme leaves, chopped sage, kosher salt, and black pepper. Secure the lid tightly and shake well until the vinaigrette is thoroughly emulsified. Taste and adjust seasoning if necessary.
- Assemble and Serve: Pour the prepared vinaigrette over the salad mixture and toss gently to coat all ingredients. Top the salad with the warm toasted nuts, crispy prosciutto slices, and crumbled feta cheese. Serve immediately and enjoy your fresh, flavorful autumn salad!
Notes
- Watch the nuts and prosciutto closely during baking to prevent burning, as oven temperatures may vary.
- Apple butter in the vinaigrette is optional but adds a lovely depth of flavor; you can omit it for a more straightforward dressing.
- To make this salad vegetarian, omit the prosciutto and consider adding toasted chickpeas for extra crunch and protein.
- For a gluten-free diet, ensure that the Dijon mustard used is certified gluten-free.
- If you prefer a milder dressing, reduce or omit the cayenne pepper from the nuts.
