Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
If you are looking for a salad that perfectly captures the warmth and bounty of the season, the Autumn Harvest Honeycrisp Apple and Feta Salad is exactly what you need. This vibrant, delicious salad combines crisp Honeycrisp apples, creamy avocado, tangy feta, and toasted nuts with a hint of sweet and spicy notes, bringing a symphony of textures and flavors that feel like autumn on a plate. It’s fresh, colorful, and packed with cozy ingredients that will brighten any meal or stand beautifully on its own.
Ingredients You’ll Need
These straightforward yet thoughtfully chosen ingredients each add a special touch to the Autumn Harvest Honeycrisp Apple and Feta Salad. From crunchy nuts to luscious leafy greens, every element enhances taste, texture, or color to create a truly memorable dish.
- 1/4 cup raw pecans: Provides a buttery crunch that contrasts beautifully with soft avocado.
- 2 tablespoons pumpkin seeds: Adds extra nutty texture and a seasonal flair.
- 3 tablespoons maple syrup: Balances spice with a touch of natural sweetness for the nut coating.
- 1/2 teaspoon cayenne pepper: Brings a gentle, warming heat to brighten the salad.
- 1/4 teaspoon ground cinnamon: Infuses toasted nuts with a cozy, autumnal aroma.
- Flaky sea salt: Finishes the nuts perfectly and enhances overall flavors.
- 3 ounces thinly sliced prosciutto: Adds savory crispness and a subtle saltiness.
- 6 cups arugula or shredded kale: The peppery or earthy greens form a vibrant base packed with nutrients.
- 2 Honeycrisp apples, thinly sliced: The star ingredient delivering crisp sweetness and refreshing juiciness.
- 1 avocado, diced: Provides creamy richness that balances the crunchy, tart apple slices.
- Arils from 1 pomegranate: Tiny bursts of tart brightness with a jewel-like appearance.
- 1/2 cup crumbled feta cheese: Offers tangy creaminess and depth of flavor.
- 1/3 cup extra virgin olive oil: The foundation for a luscious, smooth vinaigrette.
- 1/4 cup apple cider vinegar: Adds a crisp tang that complements both the sweet and savory notes.
- 1 tablespoon Dijon mustard: Brings zesty complexity to the dressing.
- 1 tablespoon apple butter (optional): Enhances sweetness and autumn character, if you want a more intense flavor.
- 2 teaspoons honey or maple syrup: Sweetens the dressing naturally and rounds out acidity.
- 1 tablespoon fresh thyme leaves: Contributes earthy, fragrant undertones.
- 2 teaspoons chopped fresh sage: Lends a warm, herbal note that is perfect for fall.
- Kosher salt and black pepper: To season to taste and balance flavors perfectly.
How to Make Autumn Harvest Honeycrisp Apple and Feta Salad
Step 1: Toast the Nuts and Prosciutto
Preheat your oven to 350°F and line a baking sheet with parchment paper. Toss pecans and pumpkin seeds with maple syrup, cayenne pepper, and cinnamon, spreading them evenly on the baking sheet. Arrange thin slices of prosciutto flat around the nuts to ensure crispness. Pop them into the oven for about 10 to 15 minutes, keeping a close eye as the nuts toast and prosciutto crisps—this is where that irresistible crunch and flavor develop. Once done, sprinkle flaky sea salt over the warm nuts for that perfect finishing touch.
Step 2: Prepare the Fresh Salad Base
While the oven is working its magic, bring together the fresh ingredients in a large salad bowl. Combine the peppery arugula or hearty shredded kale with thinly sliced Honeycrisp apples, diced avocado, and jewel-like pomegranate arils. This colorful mix creates a lovely balance of textures and tastes, showcasing the best of what the Autumn Harvest Honeycrisp Apple and Feta Salad is all about.
Step 3: Whip Up the Vinaigrette
In a jar with a tight-fitting lid, pour in olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped sage, kosher salt, and black pepper. Shake vigorously until it emulsifies into a smooth, flavorful dressing that ties all the salad components together with a bright, herbal punch. Taste it to adjust seasoning as you see fit—it’s your masterpiece.
Step 4: Assemble and Toss Your Salad
Pour the freshly made vinaigrette over the salad base, tossing gently so every leaf and slice is coated with vibrant flavor. Then sprinkle the toasted nuts, crisp prosciutto, and crumbled feta cheese on top, layering textures and tastes that’ll make every bite a delicious surprise. Now your Autumn Harvest Honeycrisp Apple and Feta Salad is ready to serve and enjoy!
How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad
Garnishes
To elevate your salad presentation and flavor, add a sprinkle of extra fresh thyme leaves or a few pomegranate arils on top right before serving. A light drizzle of pure maple syrup over the nuts can also add an enticing shine and subtle sweetness that perfectly complements the other ingredients.
Side Dishes
This salad pairs wonderfully with roasted root vegetables or a warm bowl of butternut squash soup for a complete fall-themed meal. If you prefer a heartier accompaniment, grilled chicken or spiced turkey breast harmonize beautifully without overwhelming the delicate flavors of the salad.
Creative Ways to Present
For a stunning presentation, serve the Autumn Harvest Honeycrisp Apple and Feta Salad in individual mason jars layered with greens, apples, and nuts, topped with feta and drizzled with dressing just before eating. Alternatively, you can spread the salad on a large wooden board or platter for a festive shared experience during holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. For best texture, keep the nuts and prosciutto separate and add them just before serving to retain their crispness.
Freezing
Freezing the Autumn Harvest Honeycrisp Apple and Feta Salad is not recommended, as the fresh ingredients like apples, avocado, and greens will lose their texture and flavor upon thawing.
Reheating
This salad is best served fresh and chilled. If you want to enjoy it at room temperature, simply remove it from the fridge about 15 minutes before serving. Avoid reheating, which would wilt the greens and change the vibrant flavors.
FAQs
Can I substitute kale for arugula in this recipe?
Absolutely! Both kale and arugula bring unique flavors and textures to the Autumn Harvest Honeycrisp Apple and Feta Salad. Kale will add a slightly earthier bite and sturdier texture, while arugula offers a peppery, tender bite. Feel free to use whichever you prefer or mix them for a delightful combination.
What if I don’t have apple butter for the dressing?
No worries at all! The apple butter is optional and primarily adds extra sweetness and depth. You can omit it or replace it with a small amount of extra honey or maple syrup to keep the vinaigrette balanced and flavorful.
Is there a vegan version of this Autumn Harvest Honeycrisp Apple and Feta Salad?
You can easily make this salad vegan by swapping out the prosciutto and feta cheese. Consider toasted chickpeas or smoked tempeh for protein, and use a plant-based cheese or nut cheese alternative. The rest of the ingredients and dressing are already plant-based friendly.
How do I keep apples from browning in the salad?
To prevent your thinly sliced Honeycrisp apples from browning, toss them immediately with a splash of lemon juice or the vinaigrette dressing. This helps slow oxidation and keeps them looking fresh and crisp in the Autumn Harvest Honeycrisp Apple and Feta Salad.
Can I make this salad ahead of time for a party?
Yes! Prepare the dressing and store it separately. Chop all fresh ingredients and refrigerate them without dressing. Toast the nuts and prosciutto just before serving, then toss everything together for freshness and maximum crunch when your guests arrive.
Final Thoughts
This Autumn Harvest Honeycrisp Apple and Feta Salad is a celebration of fall’s best flavors and textures, perfect for sharing with family and friends. Each bite offers a delightful balance of sweet, savory, creamy, and crunchy that will leave you craving more. I encourage you to give this recipe a try—it’s a fresh, festive, and nourishing way to enjoy the beautiful bounty of the season!
Print
Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad combining sweet, savory, and spicy elements with crunchy nuts, crisp prosciutto, fresh arugula, creamy avocado, and tangy feta, all brought together with a homemade maple-thyme vinaigrette.
Ingredients
Toasted Nuts & 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
Maple-Thyme 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: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, toss together raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Spread the mixture in a single layer on the prepared baking sheet.
- Add Prosciutto and Bake: Lay thinly sliced prosciutto flat around the nut mixture on the baking sheet. Bake for 10 to 15 minutes, watching closely, until the nuts are toasted and the prosciutto becomes crisp. Remove from the oven and sprinkle the toasted nuts with flaky sea salt.
- Assemble Salad Base: Meanwhile, in a large salad bowl, combine arugula (or shredded kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils. Gently toss to mix.
- Make the Vinaigrette: In a jar with a tight-fitting lid, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped fresh sage, kosher salt, and black pepper. Shake vigorously until well emulsified. Taste and adjust seasoning as needed.
- Dress Salad and Serve: Pour the vinaigrette over the salad and toss gently to coat all the ingredients. Top the salad with the toasted nuts, crisp prosciutto, and crumbled feta cheese. Serve immediately and enjoy the balanced flavors of fall.
Notes
- You can substitute kale for arugula for a heartier texture.
- Apple butter is optional in the vinaigrette but adds a nice depth of flavor and sweetness.
- Watch the prosciutto closely while baking to prevent burning.
- For a vegetarian version, omit prosciutto.
- Use fresh herbs for best flavor in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 360 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 20 mg
Keywords: Autumn salad, Honeycrisp apple salad, feta salad, fall harvest salad, prosciutto salad, maple vinaigrette
