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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!
Delicious salad, even though I didn’t have all of the ingredients! The salad dressing is also great (I cut back on the thyme and sage to about 1/2 teaspoon each). The apple butter is so good in this dressing–just brings it altogether and I think helps bind the dressing. Didn’t have prosciutto or pomegranate seeds and it was still yummy with the apples, Feta and candied pecans (which I cheated and bought Trader Joe’s Spicy Sweet Candied Pecans). I added a little cucumber and avocado just because I had them on hand. Next time I will try it with the prosciutto and pomegranate–more salty and sweet and so pretty!
I am really loving your recipes!
Hey Shari,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT
If I could give this 10 stars, I would! OMG, this salad is so good and delicious! I would even say this is the best salad I’ve ever eaten! The combination of flavors and textures, from sweet to salty and soft creamy cheese to crunchy prosciutto and pumpkin seeds is a food lover’s dream! It would be great to make during the holidays, too.
Hi Ellen,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Hi, I am trying to Cut back on sugar intake. What’s your recommendation to dial
it back a little for this recipe without throwing off the flavor balance? Thanks! Love your recipes!
Hi Lucinda,
There is very little sugar in this recipe, I wouldn’t reduce anything:) Please let me know if you give the recipe a try, I hope you love it! xx
My favorite salad I’ve ever had at home or in a restaurant. Thanks for the recipe- I will be making this a lot 😉
Hi Sara,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
Hmm it appears like your site ate my first comment (it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I too am an aspiring blog blogger but I’m still new to the whole thing. Do you have any suggestions for rookie blog writers? I’d really appreciate it.
Hi there,
I would checkout the foodbloggerspro.com for helpful blogging tips! Best of luck! xTieghan
What grain would you suggest to make this more of a meal (quinoa, farro, orzo, etc)?
Hi Marie,
Are you wanting to add a grain to the salad? I would do farro, I think that would work well for you! Please let me know if you have any other questions:) xx
According to my husband, ‘This is the best salad ever.’ I have to agree – it’s perfectly flavorful, filling and versatile too. I’ve swapped the apple butter for fig butter, the pomegranates for blackberries or cranberries, and the greens for whatever we have on hand, and it’s still amazing.
Hi Danielle,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
Very nice salad! Had vegetarian at the table so I skipped prosciutto, probably halved the apple and added more nuts. On the nuts, I cut the cayenne by half and felt it gave the right amount of spice. They add a nice dimension!
Hey there,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
What can I use if I don’t like arugula?
Thanks!
Hi Pam,
Any other greens that you enjoy will work! I hope you love this recipe, please let me know if you give it a try! xT
This was so delicious I made it three times in one week. The flavors together – arugula, prosciutto, candied spicy nuts and tangy dressing melded so well together. Excellent refreshing salad!
Hey there,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This is an outstanding salad! Full of flavours and different textures. It’s gorgeous and delicious!
Hi Laura,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Substituted blue cheese for the feta and what a hit!
Hi Jennifer,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
We made this for Thanksgiving and loved it so much, we did it again for Christmas Eve!
Hey Karen,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
This is the best salad I’ve ever had!
Hi Wendy,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
We had a family dinner party and started off with this salad. It was a hit! The crispy prosciutto and toasted nuts sprinkled on top were so delicious and the vinaigrette was just the right dressing for this salad mix. I like seeing people going back for seconds!
Hi Tess,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan