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

If you’re as excited about fall flavors as I am, then you’re going to adore this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe. It’s that perfect blend of sweet, savory, and crunchy that somehow captures everything cozy about the season in a single bowl. Trust me, once you try this salad, it’ll become your go-to for autumn gatherings, quick lunches, or a bright side dish any day of the week.

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Why You’ll Love This Recipe

Seasonal Ingredients: It highlights the best of autumn with Honeycrisp apples, pomegranate arils, and warm spices.
Flavor Harmony: The salty prosciutto and tangy feta perfectly balance the sweetness of the maple and fruit.
Simple Yet Impressive: You’ll look like a pro with minimal effort—perfect for entertaining or weeknight dinners.
Texture Play: Crunchy nuts, tender greens, crisp apples, and creamy avocado make every bite exciting.

A large white bowl holds a colorful salad layered with fresh green arugula leaves spread across the bottom and middle. Thin slices of red and yellow apple are arranged in slightly fanned rows all around the bowl on top of the greens. Bright red pomegranate seeds are scattered generously over the salad, adding vibrant contrast. Small white crumbles of cheese sit in patches on one side of the bowl. Toasted pecans and nuts, dark brown in color, are mixed through the salad, adding texture. There are thin, crispy brown slices of prosciutto or a similar cured meat placed lightly on the salad. The bowl sits on a rustic wooden surface with halved pomegranate and small pecans nearby. Photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall fruit salad, autumn side dishes, honeycrisp apple salad, seasonal fall recipes

Ingredients You’ll Need

This salad is such a rewarding mix of textures and flavors, and the ingredients really complement each other beautifully. When shopping, go for fresh, crisp Honeycrisp apples—they’re the star of the show. Also, if you can find quality prosciutto and fresh herbs, the whole dish elevates.

Flat lay of thinly sliced honeycrisp apples with their red and yellow hues, bright green diced avocado cubes, deep red pomegranate arils scattered like jewels, crumbled white feta cheese, toasted pecans and pumpkin seeds dusted with cinnamon, delicate crispy prosciutto slices, fresh green arugula leaves, vibrant thyme sprigs, and a small drizzle of golden maple syrup, all beautifully arranged with natural light and soft shadows, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall fruit salad, autumn side dishes, honeycrisp apple salad, seasonal fall recipes

Raw pecans: Look for raw, unsalted pecans to toast yourself for the best crunch.
Pumpkin seeds: Adds that autumn vibe plus a subtle nutty flavor.
Maple syrup: Use pure maple syrup for natural sweetness that pairs perfectly with the spice.
Cayenne pepper: Just a pinch for a gentle spicy kick—don’t skip it!
Ground cinnamon: Cinnamon warms the salad with subtle depth.
Flaky sea salt: Enhances all the flavors without overwhelming them.
Thinly sliced prosciutto: Adds salty, savory good stuff that crisps up beautifully in the oven.
Arugula or shredded kale: I love arugula here because of its peppery bite; kale works if you want something heartier.
Honeycrisp apples: The sweetness and crisp texture make this salad sing autumn tunes.
Avocado: Creamy chunks balance the crunch and acidity.
Pomegranate arils: Jewel-like bursts of juicy tartness brighten every forkful.
Crumbled feta cheese: Salty and tangy, feta pulls all the flavors together like a charm.
Extra virgin olive oil: Use a good quality one—it really makes the vinaigrette shine.
Apple cider vinegar: Adds the right amount of tang and autumn authenticity.
Dijon mustard: Gives the dressing a gentle, sharp edge and helps emulsify it.
Apple butter (optional): A secret ingredient I’ve found that amps up the apple flavor and richness.
Honey or maple syrup: Sweetens the dressing naturally—choose whatever you have on hand.
Fresh thyme leaves & chopped sage: These fresh herbs bring earthy, fragrant notes that scream fall freshness.
Kosher salt and black pepper: Essential for seasoning and balance throughout.

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

This is one salad I love tweaking based on what’s in my fridge or the vibe I want. Feel free to make it yours—it’s super flexible without losing its signature fall charm.

Greens swap: I sometimes use spinach or mixed baby greens for a milder base, especially if you’re not an arugula fan.
Nut alternatives: Walnuts or pecans work just as well if you want a different crunch profile or your guests have preferences.
Cheese variations: If feta’s too tangy, try goat cheese for a creamier bite or blue cheese if you’re feeling bold.
Make it vegan: Skip the prosciutto and feta, and add more nuts and seeds for protein—plus use a maple syrup vinaigrette instead of honey.

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—makes clean-up so much easier! Toss together those raw pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon right on the sheet. Spread them out in a single layer, then lay the prosciutto slices flat around the nuts. Pop it in the oven for about 10-15 minutes. Keep your eyes peeled here—nuts toast quickly and prosciutto crisps up fast. When the nuts smell toasty and prosciutto is crispy but not burnt, pull the pan out and sprinkle the nuts with flaky sea salt. This combo of spicy-sweet nuts and salty-crispy prosciutto truly elevates the salad to another level.

Step 2: Prep the Salad Base

While your oven work is going on, fill a large bowl with your arugula or kale. Add those thin slices of honeycrisp apple for that fresh crunch and subtle sweetness, along with diced avocado for creaminess and the jewel-like pomegranate arils—these bright bursts just make you smile. Toss gently to combine so the ingredients don’t bruise or mash up.

Step 3: Whip Up the Vinaigrette

This dressing is where the magic really happens! Combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, optional apple butter, honey (or maple syrup), and fresh herbs like thyme and sage in a jar with a lid. Shake everything up vigorously until it’s beautifully emulsified—taste and adjust your seasoning with salt, pepper, or a little more sweetness if needed. This dressing warms up the salad with autumn spice and balances the crisp, fresh ingredients.

Step 4: Toss, Top, and Enjoy

Drizzle that gorgeous vinaigrette over your salad base and toss it gently but thoroughly so every leaf and slice gets a flavorful hug. Then, crown your salad with the toasted nuts, crisp prosciutto, and a generous sprinkle of crumbled feta. Once everything is plated, it’s ready to enjoy—trust me, this is one salad that disappears fast around my house!

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

Watch Your Oven Time: Nuts and prosciutto can go from perfect to burnt quickly—set a timer and check a few minutes early.
Use Fresh Herbs: Fresh thyme and sage bring a fragrant lift you just don’t get from dried—try to use fresh if you can.
Toss Salad Right Before Serving: To keep the greens crisp, add the vinaigrette just before eating.
Keep Avocado Fresh: Add avocado last and toss lightly to avoid browning before serving.

How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

A large white bowl filled with a colorful salad resting on a wooden surface. The base layer is fresh green arugula leaves spread evenly, topped with neatly sliced red and light yellow apples arranged in fanned clusters scattered throughout. Small bits of white cheese are sprinkled over the salad, adding contrast. There are dark red pomegranate seeds dotted across the salad, mixed with toasted nuts that add a crunchy texture and deep brown color. Pieces of crispy, thin slices of brown bacon or prosciutto are interspersed, giving extra warmth to the colors. Two wooden salad spoons with smooth handles rest inside the bowl on opposite sides. In the background, half a pomegranate with bright red seeds is on a white plate, along with small bunches of fresh green herbs and a few stray nuts. The whole scene is against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall fruit salad, autumn side dishes, honeycrisp apple salad, seasonal fall recipes

Garnishes

I love topping this salad with a sprinkle of extra flaky sea salt and a handful of fresh thyme leaves for an herbal pop. Sometimes I add a few extra pomegranate arils on top to keep that pretty jewel-like look. A little cracked black pepper finishes it beautifully.

Side Dishes

My family often pairs this salad with roasted chicken or pork tenderloin, which complement its bright and savory notes. It also works as a fantastic side to hearty soups or alongside a warm grain bowl for a complete meal.

Creative Ways to Present

For special occasions, I love arranging this salad in a large wooden bowl and decorating the top with full sprigs of thyme and sage. Adding edible flowers or thin slices of red apple fanned out around the edges makes it an eye-catching centerpiece that guests always ask about!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately in airtight containers in the fridge. I’ve found the greens stay fresher and the avocado browns less if you keep it un-dressed until ready to eat again.

Freezing

This salad isn’t ideal for freezing because of the fresh fruit and creamy avocado, which can get mushy. Instead, enjoy it fresh for the best texture and flavor.

Reheating

Since this salad is best fresh and cold, I recommend enjoying leftovers chilled. If you want to warm the nuts and prosciutto again, briefly toast them in the oven, but keep the salad itself cool.

FAQs

Can I use a different apple if I don’t have Honeycrisp?

Absolutely! While Honeycrisp apples provide a perfect balance of sweet and tart with a crisp texture, Granny Smith, Fuji, or Gala apples can also work. Just choose apples that are firm and crisp to avoid a mushy salad.
Is there a vegetarian version of this salad?

Yes! Simply omit the prosciutto for a vegetarian-friendly option. You can boost the protein by adding extra nuts or seeds, or some roasted chickpeas for crunch.
How do I keep the avocado from browning in the salad?

Great question! Add the diced avocado just before serving and toss lightly. You can also sprinkle a little lemon or lime juice on the avocado to slow browning if you’re prepping early.
Can I prepare the salad dressing ahead of time?

Definitely! The vinaigrette actually tastes better if it sits for a bit, allowing the flavors to meld. Just shake it up before drizzling over the salad.
What other nuts can I use if I’m allergic to pecans?

Try toasted walnuts, almonds, or even sunflower seeds if you need a nut-free option. Each will add a unique crunch and flavor, so pick based on your preference.

Final Thoughts

Honestly, I absolutely love how this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe turns out every single time. It’s got that perfect balance of sweet, salty, creamy, and crunchy that leaves everyone asking for seconds. If you want a salad that feels like a warm hug on a crisp fall day, this one’s for you. So go ahead, grab those crisp Honeycrisp apples and fresh herbs, and give it a try—I promise it’ll become a beloved staple in your seasonal recipe collection just like it has in mine.