Description

A vibrant and flavorful autumn salad featuring the crunch of honeycrisp apples, the creaminess of avocado, and the savory notes of crispy prosciutto and crumbled feta, all brought together with a spicy maple-glazed pecan and pumpkin seed topping and a tangy apple cider vinaigrette.

Ingredients

Scale

Nut and Seed 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

Meat

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for toasting the nuts and crisping the prosciutto.
Prepare Nut and Prosciutto Mixture: On the lined baking sheet, toss together raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Spread the mixture in a single layer. Arrange the thinly sliced prosciutto flat around the nuts on the baking sheet.
Bake Nuts and Prosciutto: Bake in the preheated oven for 10 to 15 minutes, keeping a close watch to prevent burning. The nuts should be toasted, and the prosciutto crisped. Once done, remove from oven and sprinkle the nuts with flaky sea salt to enhance the flavor.
Combine Salad Ingredients: While the nuts and prosciutto are baking, in a large salad bowl, combine the arugula or shredded kale, thinly sliced honeycrisp apples, diced avocado, and pomegranate arils. Gently toss to combine the fresh ingredients.
Make 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 sage, kosher salt, and black pepper. Seal the jar and shake vigorously until the dressing is well emulsified. Taste and adjust seasoning as needed.
Toss Salad with Vinaigrette: Pour the prepared vinaigrette over the salad mixture and toss gently to coat all ingredients evenly with the dressing.
Assemble and Serve: Top the dressed salad with the toasted nut and seed mixture, crisp prosciutto, and crumbled feta cheese. Serve immediately to enjoy the contrast of fresh and toasted flavors.

Notes

Watch the nuts and prosciutto closely while baking to avoid burning since the maple syrup can caramelize quickly.
Substitute kale for arugula if you prefer a heartier, more robust leaf for the salad base.
Apple butter is optional in the vinaigrette but adds depth and sweetness; you can omit it if unavailable.
If you prefer a vegetarian version, omit the prosciutto or substitute with crispy roasted chickpeas.
For added crunch, feel free to lightly toast the pomegranate arils beforehand.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: Autumn salad, Honeycrisp apple salad, Feta salad, Prosciutto salad, Fall recipes, Healthy salad, Maple glazed nuts