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
Scale
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
