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–+ servings

Honeycrisp Apple and Feta Fall Harvest Salad

This Honeycrisp Apple and Feta Fall Harvest Salad is packed with irresistible fall flavors like crisp honeycrisp apples, creamy feta, spiced nuts, and a tangy vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 6 cups arugula or shredded kale
  • 2 honeycrisp apples, thinly sliced
  • 1 avocado, diced
  • 1 pomegranate, arils removed
  • 1/2 cup crumbled feta cheese
Spiced Nut & Prosciutto Topper
  • 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
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

Equipment

  • Baking sheet
  • Parchment paper
  • Salad bowl
  • Jar with lid

Method
 

Step 1: Prep the Spiced Nuts and Prosciutto
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Toss the pecans, pumpkin seeds, cayenne pepper, cinnamon, and maple syrup together on the sheet. Spread out into a single layer. Arrange the prosciutto slices flat around the nuts. Bake for 10–15 minutes, watching closely, until the nuts are toasted and the prosciutto is crisp. Sprinkle the nuts with flaky sea salt immediately after removing from the oven.
Step 2: Assemble the Salad Base
  1. In a large salad bowl, combine the arugula or shredded kale, honeycrisp apple slices, diced avocado, and pomegranate arils. These fresh ingredients create the salad foundation.
Step 3: Make the Vinaigrette
  1. Add olive oil, apple cider vinegar, dijon mustard, apple butter, honey or maple syrup, thyme, sage, salt, and pepper to a jar with a lid. Shake vigorously until emulsified. Taste and adjust seasoning as needed.
Step 4: Toss and Garnish
  1. Pour the vinaigrette over the salad base and toss gently to coat. Top with toasted spiced nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy!

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 8gFat: 23gSaturated Fat: 5gCholesterol: 25mgSodium: 450mgPotassium: 350mgFiber: 4gSugar: 10gVitamin A: 300IUVitamin C: 12mgCalcium: 100mgIron: 1mg

Notes

This salad pairs wonderfully with roasted chicken, pork, or a hearty grain soup. Store leftovers for up to 2 days in the fridge and keep the dressing, nuts, and prosciutto separate for best texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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