Description

A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans and pumpkin seeds, crispy prosciutto, fresh arugula, sweet pomegranate arils, creamy avocado, and tangy feta cheese, all tossed in a warming apple cider vinaigrette with hints of maple, thyme, and sage. This salad combines crisp textures and a balance of sweet, savory, and spicy flavors perfect for fall.

Ingredients

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Toasted Nuts & 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 Base

6 cups arugula or shredded kale
2 Honeycrisp apples, thinly sliced
1 avocado, diced
Arils from 1 pomegranate
1/2 cup crumbled feta cheese

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

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Instructions

Preheat and prepare nuts and prosciutto: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss together the raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Spread them in a single layer on the baking sheet. Lay the thinly sliced prosciutto flat around the nuts.
Bake nuts and prosciutto: Place the baking sheet in the preheated oven and bake for 10-15 minutes, watching closely, until the nuts are toasted and the prosciutto becomes crisp. Once done, remove from oven and immediately sprinkle the nuts with flaky sea salt. Let cool slightly.
Assemble 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 the ingredients.
Prepare the vinaigrette: In a jar with a tight-fitting lid, add 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. Secure the lid and shake vigorously until all ingredients are well combined and emulsified. Taste and adjust seasoning as needed.
Toss salad and serve: Pour the prepared vinaigrette over the salad base and toss gently to coat evenly. Top the salad with the toasted nuts, crispy prosciutto pieces, and crumbled feta cheese. Serve immediately and enjoy the perfect balance of flavors and textures.

Notes

This salad is tossed with a warming apple cider vinaigrette that provides a healthy, simple, and delicious flavor profile.
Use fresh Honeycrisp apples for their crunch and natural sweetness.
Optionally, substitute arugula with kale for a heartier green.
Watch the nuts and prosciutto closely while baking to prevent burning.
The apple butter in the vinaigrette is optional but adds a subtle depth and sweetness.

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 12 g
Sodium: 380 mg
Fat: 27 g
Saturated Fat: 6 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 15 mg