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

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

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

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: On the prepared baking sheet, toss together pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon in a single layer. Arrange the thinly sliced prosciutto flat around the nuts.

Step 3: Bake for 10–15 minutes, watching closely until the nuts are toasted and the prosciutto is crisp. Once done, sprinkle the toasted nuts with flaky sea salt.

Step 4: In a large salad bowl, combine arugula or kale, sliced Honeycrisp apples, diced avocado, and pomegranate arils.

Step 5: To make the vinaigrette, combine 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 in a jar with a lid. Shake well to blend and adjust seasoning to taste.

Step 6: Pour the vinaigrette over the salad and toss gently to combine. Top with the toasted nuts, crisp prosciutto, and crumbled feta cheese before serving.

Tips & Variations

Substitute kale for arugula if you prefer a heartier green with more texture.

Add sliced red onion or thinly shaved fennel for an extra layer of flavor.

For a nut-free version, omit the pecans and pumpkin seeds and add toasted sunflower seeds instead.

If you prefer less heat, reduce or omit the cayenne pepper in the nut mixture.

For extra brightness, squeeze a bit of fresh lemon juice over the salad before serving.

Storage

Store the salad components separately for best results. Keep the vinaigrette in a sealed jar in the refrigerator for up to one week. Store toasted nuts and prosciutto in an airtight container at room temperature for up to three days. Assemble the salad just before serving to maintain freshness and texture. Leftover salad can be refrigerated for up to one day but may lose crispness.

FAQs

Can I use a different type of apple?

Yes, you can substitute Honeycrisp with Gala, Fuji, or Granny Smith apples depending on your desired sweetness and tartness. Honeycrisp offers a perfect balance of sweet and crisp texture.

Is it possible to make this salad vegetarian?

Absolutely. Simply omit the prosciutto and add toasted nuts or seeds to maintain a satisfying crunch and flavor. You could also add roasted chickpeas or crispy tofu for protein.