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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.
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!
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.
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!
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!
Check out the how-to video here:
Autumn Harvest Honeycrisp Apple and Feta Salad
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.
Watch the How-To Reel
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!
This salad just changed my life!!!
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
This salad is amazing. Love the sweetness of the apple and the slightly salty taste of the prosciutto. My family loves it.
Hi Laura,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
This is the BEST salad. Even for someone who isn’t a big salad person. The dressing is delicious and the nuts and prosciutto with the syrup and cayenne is so good.
Hey Katelyn,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
One of the best salads especially for the fall and winter. I have made this over and over for friends and family and get rave reviews every time. It has become a favorite at our home and it is easy to make. Thanks for this one.
Hi Virginia,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
The perfect salad to bring to a gathering. I’ve made this twice and eaten it three times (a friend made it the first time), and every time its been my favorite thing on my plate. I would advise using the dressing sparingly, because there’s so much flavor in this salad without it you don’t need much. Delicious!
Hi Rachel,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
This is now my go to salad and I have been told by non-flatterers that it’s the best salad they’ve *ever* had. My roommate and I make the nuts in bulk to quickly whip up this recipe whenever we are in the mood for a salad.
Hi Amy,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Hi Tieghan can the dressing be made a day ahead?
Hi Belinda,
You bet! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hello,
Would there be a fruit i could use instead of apple?
Thanks.
Hi there,
Pears would work well too! I hope you love the recipe, please let me know if you give it a try! xTieghan
I don’t have sage or thyme. Would the dressing be good without it? Do you think a balsamic dressing would work as well?
Hi Jessica,
You could really use any herbs that you like in the dressing, but also a pre-made balsamic would be great as well! I hope you love the recipe, please let me know if you give the recipe a try! xTieghan
Yum!!!
Thanks Alicia!
My mom eats a salad at least once a day and she said this was the best salad she ever had!!
Hey Tara,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
WOW! We had this for Thanksgiving and it was a hit! Every element came together perfectly and the dressing was amazing. We have normally cooked the same traditional Thanksgiving meal at my parents, because my brothers love tradition but slowly we are getting away from that, and introducing new dishes, and guess what….EVERYONE asked for this recipe! Adds a lot of color to our plates also!
Hey Whitney,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Made this salad for Thanksgiving, and let me tell you that I could eat this salad, and only this salad, for the rest of my life. The biggest compliment is that my dad, who does not prefer salads, had my mom ask for the dressing recipe because he loved it so much.
Hey Eva,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
It was a Half Baked Harvest kind of Thanksgiving this year!! Thank you for making my Dads last one ? so memorable!!!
This salad was not only gorgeous but that dressing!! Those nuts!! Lucky for me there was extra dressing and we had it on repeat for the next 3 days!!
I did not have pumpkin seeds and it was still yummo. We purchased a bag of shredded kale from Trader Joe’s, so massaging was easy and quick. I decided to use half kale half arugula and it was a perfect blend for those who are not lovers of kale.
The best comment, “what?, I am eating kale?? I never eat kale, this is so good?”
Hi Megan,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Hello! You think I could use roasted butternut squash seeds instead of pumpkin seeds?
Hi Nancy,
Sure, that will work well for you! Happy Thanksgiving! xTieghan
This salad was so delicious! I’m keeping this recipe forever. I ended up doubling the pecans and omitting the pumpkin seeds and pomegranate because I did not have any on hand. The baked prosciutto is a game changer. Thank you so much.
Hi Nancy,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan