This post may contain affiliate links, please see our privacy policy for details.
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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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.
Is this still good if you do all the roasting and prepping ahead of time? I’d like to bring it to work for lunch!
Hey Emily,
Totally, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xT
Made it, and it is fantastic! I just left out the prosciutto because I’m vegetarian.
Hey Emily,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I’m thinking about making this salad for Thanksgiving, but of course oven space will be tight. Can I do step 2 a day in advance?
Hey Kelli,
Totally, that would be just fine for you to do! I hope you love this recipe, let me know if you have any other questions! xT
Pausing Halloween festivities to post a review right now, because this salad is amazing!! All of your salad dressing recipes are so creative, and this is seriously the best salad I’ve ever had. The pecan/proscuitto combo is amazing on its own- I’m brainstorming ways I could have an appetizer with just those, haha! Thanks for the recipe 🙂
Hi Heather,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! Thanks so much for your kind message:) xx
This salad has so many layers of flavors, is sooooo delicious and very pretty! Definitely will be on repeat in this house. We loved it.
Hey Dee,
Wonderful!! Thanks a bunch for giving this recipe a try and sharing your feedback, so glad it was a hit! xT
Just one more comment about this salad! Took it to a potluck today and everyone wanted the recipe. I absolutely love the flavors in this salad. I am like a salad groupie for this one!😂
Awe, thanks so much Dee, love to hear this!! 🤍
This has got to be one of the best salads I have ever eaten. It was gorgeous and delicious and I can’t believe how easy it was to make. It just all came together perfectly and even smelled amazing while the nut mixture and prosciutto were baking. My husband who is salad phobic couldn’t top eating and commenting about how good it was. He even suggested that we save the recipe and should make for company. This recipe is absolutely going in my favorite recipe folder.
Hi Melissa,
Amazing!! So glad to hear that this recipe was a hit, thanks so much for making it and sharing your feedback! xT
I first made this last year and it has become my go to salad in the fall. I took it to my bookclub this October and they devoured it. I took it to another party as well, same thing happened. Love this salad, autumn perfection. The only change I make is a little less cayenne for my husbands tastebuds, but it’s great either way! I hope there will be more autumn salads to come Tieghan!
Hey Jane,
I am delighted to hear that this recipe always turns out well for you, thanks a lot for making it so often! xx
Perfect fall salad! We made exactly per recipe and this salad is a stunner! Great flavor and texture. Definitely a favorite and one we will make time and time again.
Hi Renee,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
Which of your books is this recipe in? I have 2 of your books and love everything you make, but I can’t find this salad in them. This is my go to salad for all Fall and holiday get togethers. Always a favorite. Thanks for sharing!
Thanks so much Lori!! This salad is only on the blog:) The recipes that are in the cookbooks are exclusive to the books! xT
I’m making the salad weekly. Mixing it up as needed. Dried cranberries or other dried fruits. It’s so good. Bonus for me and my friends-the combination of nuts and prosciutto have been a much enjoyed topper for butternut squash soup. Thanks so much for the recipe.
Hi Barbara,
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂
This was incredibly delicious and super simple to make! I used everything except for avocado, arils, and sage (just didn’t have these items). I’m super excited to have it again for lunch tomorrow! Will make again!
Hi Sammi,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! 👻
This salad is sooo tasty! My meat and potatoes dad even had a second helping! The dressing is so flavorful. The nuts and pumpkin seeds add so much to it. Perfect fall salad! My new go-to.
Hi Allison,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
I substituted Trader Joe’s candied pecans for these nuts, dried cranberries for the pomegranate arils, and crumbled goat cheese for the feta. Also added in some spinach since the grocery store didn’t have enough arugula for me to make enough for 14 guests. Decided the salad would be rich enough without the avocado, and totally forgot to include the prosciutto. The salad was a hit! I think it would be even better if I’d included the saltiness of the prosciutto or some crisp bacon, but I’m already planning the next time I can throw together this salad to look like a kitchen genius.
Hey Sara,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
This was delicious, made it for lunch to go with a lasagna. The dressing was divine.
Hey Nikki,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
This salad is amazing and that is high praise from someone who eats a ton of salad! Served it with feta on the side – so good 🙂
Hey Kat,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
I loved everything about this salad, the dressing, crispy prosciutto, sweet hot nuts – we devoured it. Thank you!
Hi Tracy,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂