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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.

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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
    This is hands down THE best salad recipe, ever. My family members that aren’t salad fans DEVOUR this salad. We can’t get enough of it! *chef’s kiss*

    1. Hey Kayla,
      Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)

    1. Hi Alexandra,
      Thanks for giving this recipe a try! Yes, you can keep the dressing in the fridge for up to 2 weeks. Please let me know if you have any other questions! xx

  2. 5 stars
    I made this salad for Thanksgiving and it was a great balance to a heavy meal. The apple vinaigrette was so tasty–I’ll for sure keep that one in our salad rotation as a dressing!

  3. 5 stars
    Made this as a light side for our Thanksgiving meal, and it was the perfect addition. I prepped everything the morning of and then just threw it all together when it was time to eat, and it was wonderful. Thanks for helping us have a delicious Thanksgiving, Tieghan!

    1. Hi there,
      Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT