Description

A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans and pumpkin seeds with maple syrup and warming spices, crispy prosciutto, fresh arugula or kale, crunchy apples, creamy avocado, tart pomegranate arils, and tangy feta cheese, all tossed in a flavorful apple vinaigrette infused with fresh herbs. This salad is perfect for a refreshing and festive fall meal or side dish.

Ingredients

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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

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

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Instructions

Preheat and prepare baking sheet: Preheat your oven to 350° F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Toast nuts and crisp prosciutto: On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Spread in a single layer on the baking sheet. Lay the thin slices of prosciutto flat around the nuts. Bake for 15 minutes, watching closely to ensure the nuts toast perfectly and the prosciutto becomes crisp without burning. Once done, sprinkle the nuts with flaky sea salt.
Combine salad base: While the nuts and prosciutto are baking, place the arugula or shredded kale in a large salad bowl. Add the thinly sliced honeycrisp apples, diced avocado, and pomegranate arils.
Make the apple vinaigrette: In a jar with a 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 well to emulsify and adjust seasoning to taste.
Toss salad and serve: Pour the vinaigrette over the salad ingredients and toss gently to fully coat everything. Top the salad with the toasted nut and seed mixture, crispy prosciutto slices, and crumbled feta cheese. Serve immediately and enjoy your vibrant autumn salad!

Notes

You can substitute kale with baby spinach or mixed greens for a different texture.
To make this salad vegetarian, omit prosciutto or replace it with roasted chickpeas for added crunch.
The apple butter in the vinaigrette adds depth but can be left out for a simpler dressing.
Watch the nuts and prosciutto closely while baking to prevent burning as oven temperatures may vary.
For extra flavor, toast the herbs briefly in the vinaigrette before shaking if desired.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 12 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 20 mg