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
Scale
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.
