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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.
Any suggestions for making this salad ahead? Thinking mostly about the apples . . . Thanks!
Hi Sandra,
I would make this entire salad ahead of time, except the apples. Just slice and add those when you are ready to serve.
Please let me know if you have any other questions!
If I am making this for thanksgiving, should I double the recipe?
Hi Caroline,
It depends how many people you are having at your Thanksgiving:) This recipe serves 6, but I would say people will probably take less on Thanksgiving, so you could probably serve 10-12 with this. I hope this helps!
Is the recipe gluten free?
Hi Maribeth,
Yes, it is gluten free. Please let me know if you have any other questions!
I hope you love this recipe!
How far in advance can you roast the seeds, nuts and prosciutto? Thanks!
Hi there,
You could do that a few days in advance and keep in an airtight container.
Please let me know if you have any other questions!
How long does the dressing stay good for? It’s so good but I want to save the rest of my fresh spices by making up the dressing for Thanksgiving.
Thanks so much, Brandi!
The dressing is good for 1 week in the fridge. Please let me know if you have any other questions!
Hello, this recipe looks delicious! Can I swap the cheese for Brie? I saw an apple and Brie salad and that sounds excellent, but would it work in this context?
Hey Brittany,
Totally, that would be delicious! I hope you love this recipe!
A perfect fall salad, especially after a day of apple picking! My pickie eaters had 3rds!! Love all of the different textures and flavors in the salad. Very satisfying.
Thanks so much, Fontayne! I am so glad your family enjoyed this salad:) Happy Monday!
I made this last night and it was a show stopper! I substituted the feta with goat cheese and it was so good.
Hey Madison,
Yay! Thank you so much for trying this recipe. I am so glad to hear it was enjoyed. Have a great week!
Hi! I love your recipes! I know the apple butter is optional but do you have any recommendations for substitutes or just leave it out completely?
Hi Lindsey,
I would just skip it:) I hope you love this salad, let me know how it turns out!
Best Fall Salad Ever!
Thanks so much, Debbie!
Love this recipe and want to gift one of your cookbooks for a shower gift. Is this particular salad recipe in any of your cookbooks?
Thank you so much, Tami! So sorry, this recipe is only on the blog. I hope you are having a great weekend!
There is a very similar recipe in her new cookbook “Quick & Cozy”! It is the Sage chicken and apple salad with harvest vinaigrette on p. 78-79.
Loved this recipe. very pretty in the bowl and the guests enjoyed the it.
Hi Stacie,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! Have the best weekend:)
Almost identical to Fall Harvest Honeycrisp Apple and Kale Salad – and not very different from Harvest Brie and Cheddar Apple Kale Salad. All great variations on a delicious theme! 🙂
Thanks so much, Amy!
This salad was delicious and it made my Saturday night family dinner a huge success. I doubled the nut and seed mixture and used kale. It definitely is a keeper!
Yay! Love to hear this, Christine! Thanks so much for making this recipe and your feedback. Happy Sunday!
Lovely, beautiful and very tasty! I could not locate pomegranates (so bummed), subbed dried cranberries and it was so perfect. The roasted pecans, pumpkin seeds, spices baked next to prosciutto – CHEF’S KISS!!! Another winner!
Love to hear this, Mary! I appreciate you trying this salad and sharing what worked well for you! xx
The flavors are amazing together. I added some croutons that I made from a leftover everything bagel, but the salad was so good I pushed the croutons aside. When does that ever happen? Thanks for another winner!
Hey Eric,
Amazing! So glad to hear you enjoyed this recipe, I appreciate you giving it a try!
Have a great week!