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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 pomegranates, candied nuts, and crispy prosciutto. All tossed with an apple cider vinaigrette. It’s a fall staple around here…healthy, simple, and so delicious.

Autumn Harvest Honeycrisp Apple and Feta Salad |

Today is the official start to autumn so this salad feels very appropriate. I’ve already been talking about fall for weeks. And though fall is only officially beginning, our leaves have just about reached their peak. We even had our first dusting of snow early on Monday which brought chilly temperatures and an aire of coziness.

I’m not ready for snow yet, but I’m definitely welcoming the cozy vibes. They excite me every year!

I know for most of you the weather is still fairly mild, if not warm, but I hope you’re all getting into the fall mood!

Anyway, I’ve been waiting to share this salad with you guys for a while, as it’s been on repeat around here. The second the crisp sweet Honeycrisp apples arrive at our local grocery, it’s time for fall salads.

This salad is simple, but I promise you, it’s everything delicious, and not one bit boring.

Autumn Harvest Honeycrisp Apple and Feta Salad |


Here are the details

I wanted this salad to be three things, colorful, flavorful, and to have great texture…meaning some crunch to it.

This means candied nuts/seed and crispy prosciutto…two of my favorite ingredients!

Start by tossing the pecans and pumpkin seeds together with some maple syrup, cinnamon, and cayenne. I arrange them to one side of a baking sheet, then add prosciutto to the other.

Throw the pan into the oven and allow the nuts to toast and the prosciutto to get nice and crispy!

Autumn Harvest Honeycrisp Apple and Feta Salad |

While the nuts/seeds are toasting, toss the salad together. Since we had a ton of fresh arugula left in the greenhouse, I used spicy arugula, which was perfect for this semi-sweet salad. If you don’t love arugula, use kale, but make sure to massage the kale with some olive oil and salt before tossing it up in the salad.

To the greens, add lots of thin slices of Honeycrisp apples, pomegranate arils, and avocado.

Autumn Harvest Honeycrisp Apple and Feta Salad |

Finally, the vinaigrette

This is key to the salad. A mix of oil, apple vinegar, creamy dijon, sweet apple butter, thyme, and sage. It’s so warming, sweet, and even a little spicy.

It pairs wonderfully with the flavors in the salad and is so quick to mix up too!

When the seeds are all roasted, toss the salad with the vinaigrette. Then add the seeds and the prosciutto, plus lots of feta cheese – serve it up, and enjoy!

Autumn Harvest Honeycrisp Apple and Feta Salad |

Not only is this so pretty on a dinner table, but it’s totally delicious too. Sweet, tangy, and spicy with so many autumn flavors, plus an awesome CRUNCH too.

Great for every occasion from family dinners to Thanksgiving!

Autumn Harvest Honeycrisp Apple and Feta Salad |

Looking for other fall salad recipes? Here are a few ideas: 

Fall Harvest Roasted Butternut Squash and Pomegranate Salad

Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette

Pomegranate Salad with Maple Candied Walnuts

Lastly, if you make this Autumn Harvest Honeycrisp Apple and Feta Salad be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Check out the how-to video here:

Autumn Harvest Honeycrisp Apple and Feta Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 360 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Watch the How-To Reel


Apple Vinaigrette


  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 
    2. 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.
    3. Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
    4. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
    5. 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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Autumn Harvest Honeycrisp Apple and Feta Salad |

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  1. 5 stars
    Loved this and everyone raved and asked for the recipe! I could live on salads like this that are easy and delicious. Thank you!

  2. 5 stars
    This was my first time making it and it was soooo delicious. !!!!! I Will be making this a lot. I’m a vegan so I used roasted butternut squash instead and dairy free feta. I love all your recipes!!!

  3. 5 stars
    I couldn’t even guess how many times I’ve made this salad. We’ve had it at least once a month since the recipe was first posted a couple years ago, and probably closer to weekly during the fall and winter. As always, it’s amazing exactly as written. Some riffs/additions I’ve tried with success: add some chopped celery and red onion (because I usually add those to any salad – works well with this one too), blue cheese or goat cheese or parmesan when I’m out of feta (feta and blue are my faves), balsamic vinaigrette instead of the apple vinaigrette (because I usually already have homemade balsamic on hand and I’m lazy), kale instead of/in addition to arugula (curly or Tuscan – massaged a bit before adding everything else). This salad is hearty enough for a stand-alone meal, a wonderful accompaniment to any main, makes great leftovers (especially if you use kale), has been the standout dish at parties and Thanksgiving feasts (for salad lovers and haters alike) – it really does it all. I’ve passed out the recipe more times than I can count. Cannot speak highly enough about it! Thanks for a wonderful recipe that I keep coming back to. 🙂

    1. Hi Maggie! Thank you soooo much! I’m so happy to hear you’re loving this salad, and all those different additions you’ve made sound delicious! Thanks for sharing this comment! xT

  4. 5 stars
    This has become a fall staple/favorite of ours. Delish in every way. No substitutions, perfect as is. Thanks for all your hard work Tieghan!

  5. 5 stars
    I made this tonight and it was phenomenal! We love kale salads and this one will absolutely enter our weekly dinner rotation throughout the cooler months. Thanks, Tieghan!