Description

A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad combining the crisp sweetness of Honeycrisp apples with savory prosciutto, crunchy toasted pecans and pumpkin seeds, creamy avocado, and tangy feta cheese. Tossed in a bright apple vinaigrette infused with fresh herbs, this salad offers a delightful balance of textures and tastes perfect for a seasonal lunch or dinner.

Ingredients

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Toasted Nut and Prosciutto Mix

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

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Instructions

Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Toast nuts and bake prosciutto: Toss pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon together on the lined baking sheet in a single layer. Lay the thinly sliced prosciutto flat around the nuts. Bake in the oven for 10–15 minutes until nuts are toasted and prosciutto crisps up—keep a close watch to avoid burning. Once done, sprinkle toasted nuts with flaky sea salt.
Assemble the salad base: In a large salad bowl, combine the arugula or shredded kale, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils to create a fresh and colorful foundation.
Prepare the apple vinaigrette: In a jar with a lid, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, optional apple butter, honey or maple syrup, fresh thyme leaves, chopped fresh sage, and season with kosher salt and black pepper. Secure the lid and shake vigorously to emulsify. Taste and adjust seasoning as needed.
Toss salad and serve: Pour the prepared vinaigrette over the salad mixture and toss gently to combine all ingredients well. Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy this autumn-inspired medley!

Notes

Use arugula for a peppery bite or shredded kale for a heartier texture.
Apple butter in the vinaigrette is optional but adds a deeper apple flavor.
Watch the nuts and prosciutto carefully while baking to prevent burning.
For a vegetarian version, omit prosciutto or substitute with crispy roasted chickpeas.
Best served fresh to maintain the crispness of apples and greens.

Nutrition

Serving Size: 1 serving (approx. 1/6 of total recipe)
Calories: 320
Sugar: 14g
Sodium: 480mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 7g
Cholesterol: 15mg