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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.
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.
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!
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.
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!
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
A friend made this for friendsgiving and it was outstanding!
Hey Traphena,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
I made this for Friendsgiving. I didn’t have certain things so I changed the pomegranate for dates and the feta for goat cheese. Easily one of my favorite salads ever!
Hey Lauren,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Enjoyed every component of this salad. Definitely on my list to make again this fall and holiday season!
Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan
I’m going to make this salad with kale and I see that you said to massage the kale with evoo and salt. How far in advance can I do that as I’m taking this beautiful salad to Friendsgiving.
Hi there! I would say about 2-3 hours! xTieghan
I made this salad to take to a friend’s dinner and everyone was asking for the recipe! It’s a beautiful salad and I’ve made it three times now. It will be perfect for Thanksgiving!
Hey Stephanie! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Can I make the dressing a few days early? TIA!
Hey Whitney! That should be just fine! 🙂 xxTieghan
Every bite was wonderful.
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
I’m trying to eat healthier and stumbled across your website after seeing another recipe of yours cooked by Olivia Culpo. I just made this salad and loved it! So delicious and cozy for fall. Can’t wait to cook more of your recipes.
Hey Adrienne! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
This beautiful salad sounds wonderful and I would love to bring it to a friend’s as my contribution to Thanksgiving dinner. Is there any reason that I can’t make the salad and dressing ahead of time and then mix them together right before serving?
Hi there! Yes, the dressing definitely can be made ahead 🙂 Enjoy! xTieghan
Hi! When making this for Thanksgiving, would you recommend making the nut/seed blend, as well as the dressing ahead of time? This sounds delish!!
Yes, the nuts, seeds, and the dressing can be made ahead of time! xTieghan
This is a go-to recipe for us. We do the full-effort recipe at least twice a month (we add basic chopped baked chicken breast to it to give it enough protein to make it a meal), and a simplified riff as a quick side salad at least once a week. We sub halved grapes for the pomegranate. And I sub a tablespoon of apple sauce vs. apple butter to the dressing. Although we love the crispy prosciutto, we nix it more often than not. It’s just…so satisfying. Sweet, peppery, funky, a hint of spice… it’s one of the most solid recipes I’ve ever had.
Hi Erika! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Just made this salad for dinner tonight and this is my new favorite! I used half kale and half arugula. The salad is so colorful and full of flavor. The spiced nuts and crispy prosciutto are the perfect topping for this harvest salad.
Hey Victoria! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
I made this exactly as written even down to the kale which is hard to find in Italy. It was amazing. I am not a huge fan of apple cider vinegar, I prefer balsamic, but I followed the recipe and was pleasantly surprised. It was simple to make and very yummy. Thank you!
Hey Pamela! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Outstanding! I made this for a side at a pizza party and everyone loved it. My friend said “this tastes like a $20 salad from a restaurant” and it did!! So colorful, lots of different flavors and textures too! A Winner!
Hey Kelly! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween 🙂 xTieghan
Looks and sounds beautiful! Will make this for Thanksgiving, as it will add a great wow factor to the table! Great substitution ideas in the Comments section – I think I’ll swap the pomegranate seeds with the dried cranberries – thanks for this fabulous salad!
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan