Description
A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted spiced pecans and pumpkin seeds, crispy prosciutto, fresh arugula, crisp apples, creamy avocado, and jewel-like pomegranate arils, all tossed in a flavorful homemade apple cider vinaigrette.
Ingredients
Scale
Toasted Nuts and 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
Instructions
- Preheat and Prepare Nuts & Seeds: 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.
- Arrange and Bake: Spread the spiced nuts and seeds in a single layer on the prepared baking sheet. Lay the thinly sliced prosciutto flat around the nuts. Place the baking sheet in the oven and bake for 10 to 15 minutes, keeping a close watch to ensure the nuts are toasted and the prosciutto crisps without burning.
- Season Nuts: Once toasted, remove from the oven and sprinkle the nuts with flaky sea salt to enhance flavor. Set aside to cool slightly.
- Combine Salad Ingredients: In a large salad bowl, combine the arugula (or shredded kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils.
- Make the Vinaigrette: In a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, optional apple butter, honey or maple syrup, fresh thyme leaves, chopped fresh sage, kosher salt, and black pepper. Secure the lid and shake vigorously until well emulsified. Taste and adjust seasoning as needed.
- Toss Salad: Pour the prepared vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
- Finish and Serve: Top the tossed salad with the toasted nuts and pumpkin seeds, crispy prosciutto pieces, and crumbled feta cheese. Serve immediately and enjoy the fresh, layered flavors.
Notes
- Watch the nuts and prosciutto closely while baking to avoid burning, as oven temperatures can vary.
- Apple butter in the vinaigrette is optional but adds a lovely depth and sweetness.
- Arugula offers a peppery flavor, while kale provides a heartier, earthier base—choose your preference.
- For a vegetarian option, omit the prosciutto.
- This salad is best enjoyed fresh to preserve the crispness of the apples and greens.
- 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 recipe, healthy salad, toasted nuts, arugula salad
