Autumn Harvest Honeycrisp Apple and Feta Salad
This colorful Autumn Harvest Honeycrisp Apple and Feta Salad combines all the best produce that fall has to offer into the season’s best salad. Spicy baby arugula, Honeycrisp apples, juicy pomegranate seeds, candied nuts, and crispy prosciutto. All tossed with an apple cider vinaigrette. It’s a fall staple; healthy, simple, and so delicious.
- 6 servings
- 15 min prep
- 15 min cook
Ingredients
- ¼ cup raw pecans
- 2 tablespoon pumpkin seeds
- 3 tablespoon maple syrup
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- flaky sea salt
- 3 ounce thinly sliced prosciutto
- 6 cup arugula or shredded kale
- 2 honeycrisp apples, thinly sliced
- 1 avocado, diced
- 1 arils from pomegranate
- ½ cup crumbled feta cheese
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon apple butter (optional)
- 2 teaspoon honey or maple syrup
- 1 tablespoon fresh thyme leaves
- 2 teaspoon chopped fresh sage
- kosher salt and black pepper
Steps
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple, cayenne, and cinnamon. Arrange in a single layer. Lay the prosciutto flat around the nuts. Transfer to the oven and bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch both closely. Sprinkle the nuts with sea salt.
- Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
- To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
- Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!
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