Best Autumn Harvest Honeycrisp Apple & Feta Salad
A vibrant autumn harvest salad with Honeycrisp apples, feta, candied spiced nuts, greens, and a herby maple-apple cider vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baked, No-Cook
- Cuisine: American
Ingredients
6 cups baby arugula or shredded kale (or a mix)
2 medium Honeycrisp apples, thinly sliced
1 ripe avocado, diced
Arils from 1 pomegranate
1/2 cup crumbled feta cheese
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 (optional but delicious)
1/3 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon apple butter (optional but highly recommended)
2 teaspoons honey or extra maple syrup
1 tablespoon fresh thyme leaves
2 teaspoons chopped fresh sage
Kosher salt and black pepper, to taste
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. On the baking sheet, toss pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon until coated, then spread in a single layer.
3. Arrange the prosciutto slices around the nuts so they can crisp and caramelize at the same time.
4. Bake 10–15 minutes, watching closely, until nuts are toasted and lightly caramelized and prosciutto is crisp. Sprinkle with flaky sea salt and let cool completely.
5. Meanwhile, add arugula or shredded kale to a large salad bowl. If using kale, gently massage it for a minute to soften the leaves.
6. Add sliced Honeycrisp apples, diced avocado, and pomegranate arils to the greens.
7. In a jar, combine olive oil, apple cider vinegar, Dijon mustard, apple butter, honey or extra maple syrup, thyme, sage, kosher salt, and black pepper.
8. Secure the lid and shake vigorously until the vinaigrette looks creamy and emulsified.
9. Pour most of the vinaigrette over the salad and toss gently to coat, being careful not to smash the avocado or apples.
10. Top with the cooled candied nuts, crispy prosciutto if using, and crumbled feta. Drizzle with a bit more dressing if needed and serve right away.
Notes
For extra tender kale, massage it with a drizzle of olive oil and a pinch of salt before assembling the salad. Omit the prosciutto and use maple syrup instead of honey to keep the salad vegetarian. Serve immediately after adding the nuts and prosciutto so they stay crisp.