Description
A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans and pumpkin seeds, crispy prosciutto, fresh arugula, juicy apples, creamy avocado, pomegranate arils, and tangy feta cheese, all tossed in a homemade apple vinaigrette with a hint of fresh herbs.
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
- 6 cups arugula or shredded kale
- 2 honeycrisp apples, thinly sliced
- 1 avocado, diced
- Arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
Apple 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 the oven to 350° F. Line a baking sheet with parchment paper to prepare for toasting the nuts and prosciutto.
- Toast Nuts and Prosciutto: On the baking sheet, toss together pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon. Spread in a single layer. Arrange prosciutto slices flat around the nuts. Bake for 15 minutes or until nuts are toasted and prosciutto is crisp, watching closely. Sprinkle nuts with flaky sea salt after baking.
- Prepare Salad Base: While nuts and prosciutto toast, combine arugula (or kale), thinly sliced apples, diced avocado, and pomegranate arils in a large salad bowl.
- Make Vinaigrette: In a jar with a lid, combine olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, fresh sage, kosher salt, and black pepper. Shake well to combine. Taste and adjust seasoning as needed.
- Toss Salad and Serve: Pour vinaigrette over the salad ingredients, tossing gently to combine. Top with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy!
Notes
- Use kale if arugula is unavailable for a heartier texture.
- Apple butter in the vinaigrette adds depth but can be omitted if unavailable.
- Adjust cayenne pepper amount to control heat level in toasted nuts.
- For a vegetarian version, omit prosciutto or substitute with crispy tempeh or smoked mushrooms.
- Fresh herbs like thyme and sage enhance the vinaigrette’s autumn flavors but can be replaced with dried herbs if needed.
- Serve salad immediately to maintain crispness of greens and toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 470 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 25 mg
