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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.
Oh man, another winner from this website! Loved this recipe! Couldn’t find apple butter in my area after three stores so settled for Bonne Maman’s Pumpkin Spice spread and it came out great! Thank you for another delicious family dinner 🙂
Thank you so much for giving the recipe a try! Have a great day! xT
Ohhhh my goodness! What a delicious recipe!
My husband and I are not very… veggie-friendly in our diet. We’re both extremely picky. But I still wanted us to eat healthier. I found this recipe and decided that it had so much that we both do like that I HAD to try it.
It was a WILD success! We both absolutely loved the diverse layers of flavor, the complimenting textures and especially the ease!
Thank you so much!
Hey Cat,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks a lot for making it! Have a great weekend:)
Brought this to a potluck last night and it was a HIT. I used mixed greens instead of arugula since I wasn’t sure everyone’s preferences. Also I used dried herbs in the dressing since it’s what I had on hand. It was awesome!!
Hey Nicole,
Amazing!! 🍉🍓 Thank you so much for making this recipe, I love to hear that it was delish! Have a great weekend:)
Love this recipe! The prosciutto is an amazing touch. This salad dressing is also my go-to salad dressing now, it’s so light, tasty, and quick to make!
Hey Haley,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
We’ve been smashing this salad 3 times a week and we eat the pecans like candy. Thanks for all your magic!
How long would you say the salad dressing could last? I’d like to be doubling and saving some as we eat it so often:
Thanks!
Hey Chas,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! I would say the dressing is good for 2 weeks in the fridge. Have a great Wednesday! xx
Probably my favorite salad of all time.
Hey Suzette,
Wonderful!! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! Have a great weekend:)
Amazing salad! We love it…the toppings and the dressing are so good! We are having it again tonight!
Hey Tammy,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
Loved everything about this salad! The pecans and dressing are perfection!
Hey there,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Delicious salad that popped with flavor! Thank you for sharing this recipe.
Hey Michelle,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
This is the perfect salad. I made it for a party and everyone loved it!
Hi there,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
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*
Hey Kayla,
Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)
Mmmmm! That’s all I can say. This was so delicious 😋
Hey Laura,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
I made extra, Do I need to refrigerate the dressing?
Thanks!
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
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!
Hey Amy,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
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!
Hi there,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
oh, I spelt your name wrong, sorry Tieghan!! 😅