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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 pomegranate seeds, candied nuts, and crispy prosciutto. All tossed with an apple cider vinaigrette. It’s a fall staple around here…healthy, simple, and so delicious.
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Today is the official start to autumn so this fall harvest 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.
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 roast and the prosciutto to get nice and crispy!
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. You could also just use romaine lettuce.
To the greens, add lots of thin slices of Honeycrisp apples, pomegranate arils, and avocado.
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, goat cheese would be great too – serve it up, and enjoy!
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. I love that this salad is so versatile, you could add your favorite protein, like chicken to make it a main.
A great dish for every occasion from family dinners to Thanksgiving!
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
Ingredients
- 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
- 3 ounces thinly sliced prosciutto
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Christmas dinner quality salad!
Hey there,
Love to hear this! Thanks so much for choosing to make this recipe and taking the time to comment. Have a great Thursday!
Hi Tieghan! Great Salad and wonderful dressing! I opted for red leaf lettuce this time instead of kale or arugula. The candied nuts are great, but the amount written in the recipe seems off… You might want to review it. I used 2 C of mixed pecans, pumpkin seeds and cashews plus the other listed ingredients. They came out great…thinking of them as Christmas gifts for friends! Looking forward to your new book next year! Thanks!
Hi Laura,
Awesome! Thank you so much for making this salad and sharing all of your feedback, I’m so glad to hear it was enjoyed!
Fantastic Fall Salad! Love the texture and flavor of the ingredients. Used a mixture of the greens, and added chicken. Going try adding salmon or quinoa for a protein alternative.
Hey Tammy,
Happy Friday!! I am so glad to hear this recipe turned out well for you, thanks a lot for making it!
A lot of work with so worth it
Hey Corrine,
Happy Friday! Thanks so much for making this recipe, I am so glad it was a hit!
I absolutely LOVE this salad,! I did skip the roasted nuts, will put them in next time. The dressing was absolutely delicious! I could just drink it from the container!!!! Love all the combinations and textures!!
Hey Lori,
I love to hear this recipe turned out well for you, thanks a bunch for making it!
Enjoy your weekend!
My job is to make lunch for between 25 and 30 people everyday. Today I made this salad. Everyone loved it. Some of them even said it was the best salad they’ve ever eaten!
Hey Angela,
Amazing! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed!
Hey Tiegen-
I am making this salad for the second time and wanted to know if you thought a cheese substition – like fresh parm- would taste ok? Thanks, Beth
Hey Beth,
Totally, that would work nicely for you! Thanks for making this salad:)
Make this whenever I host a luncheon. Along with a soup. Never fails to bring smiles
Hey Nana,
Fantastic! Thanks a bunch for making this recipe so often, love to hear it is always a winner! Have a great Wednesday!
One of the best salads I’ve ever had
Hey Julie,
Awesome! I appreciate you making this recipe, so glad to hear it was a hit! Thanks for your comment!
Hi! This is one of our favorite holiday recipes. I just adjusted it for 24, the nut mixture isn’t cooking as normal. It is soft and unable to break off the parchment. Any tips?
Hi Madison,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
So sorry to hear this! Do the nuts need to bake longer? How long did you bake for?
Happy Holidays!🎄🎁
Absolutely love this salad! Having it this week with a variety of meals.
Hey Allison,
Perfect! I’m so glad to hear this recipe turned out well for you, thanks for making it!
Have a great week!
This looks yummy!!! Is it gluten free?
Thanks so much, Kiki! Yes, it is gluten free. Please let me know if you have any other questions!
My husband and I make this salad all the time ❤️We love it and we make it for Thanksgiving and share with our families. We love so many of your recipes Teagan , thank you so much, Dora
Hi Dora,
Love to hear this recipe is always enjoyed! Thanks a bunch for making it so often and your comment!
Happy Sunday!
Do you think it would be alright to bake the prosciutto, walnuts and pumpkin seeds a day ahead and store them in an airtight container?
Hi Cory,
Totally, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try!
We LOVE this recipe! We enjoy all the aspects of choosing the nuts and the apples, and massaging the kale. It is a hit every time we bring to a potluck.
Hey Lara,
Love to hear this! Thanks a bunch for making this recipe so often and your comment!
Happy Sunday!