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 and line a baking sheet with parchment paper.

Step 2: On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon. Spread in a single layer.

Step 3: Lay the prosciutto slices flat around the nuts on the baking sheet.

Step 4: Bake for 10-15 minutes, watching carefully until the nuts are toasted and the prosciutto is crisp. Remove from oven and sprinkle the nuts with flaky sea salt.

Step 5: Meanwhile, in a large salad bowl, combine the arugula (or kale), sliced apples, diced avocado, and pomegranate arils.

Step 6: To make the vinaigrette, combine olive oil, apple cider vinegar, dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme, chopped sage, and a pinch of kosher salt and black pepper in a jar with a lid. Shake well and taste, adjusting seasoning as needed.

Step 7: Pour the vinaigrette over the salad and toss gently to combine.

Step 8: Top the salad with toasted nuts, crisp prosciutto, and crumbled feta cheese. Serve immediately and enjoy!

Tips & Variations

Use kale instead of arugula for a heartier texture and extra nutrients.

Swap honey for maple syrup in the dressing to keep it vegan.

Toast the nuts until golden but avoid burning; keep a close eye the last few minutes.

Add toasted walnuts or cranberries for extra crunch and sweetness.

For a vegetarian version, omit the prosciutto and add roasted chickpeas or crispy tofu.

Storage

Store any leftover salad components separately in airtight containers. The dressed salad is best eaten fresh as the greens and apples can wilt and brown. Keep toasted nuts and prosciutto crisp in a sealed container for up to 3 days. Reheat prosciutto briefly in a warm pan if needed before serving again.

FAQs

Can I use a different type of apple?

Yes, you can substitute Honeycrisp with other crisp and sweet apples like Fuji, Pink Lady, or Gala for a similar texture and flavor.

How can I make this salad vegan?

Omit the prosciutto and feta cheese. Use maple syrup instead of honey in the dressing and consider adding roasted chickpeas or nuts for extra protein and texture.