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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!
So delicious! I didn’t have avocado or pomegranate so I just left those out. The preparation of the prosciutto and the nuts was so incredibly easy and delicious! I wasn’t sure how feta would go, but it was the perfect salty, creamy compliment!
Hey Alice,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Hi there, would it be ok to use goat cheese instead? I was going to pick up a fig goat cheese instead of feta
Hi Jennifer,
Sure, goat cheese would be delicious! Let me know if you give this recipe a try, I hope you love it! xx
Tieghan you are brilliant. I don’t know how you do it but every time the dressing is fantastic and the salad is amazing. You have a real talent for taste/ingredient combinations.
Awe thanks so much for your kind message Deborah🤍 Thank you for trying so many recipes! xT
One of the most delicious salads I have ever made! I did not include the pomegranate seeds or the avocado, and I think it was just perfect without them. The fresh sage and thyme flavors are so complementary to the whole thing. I made this for my brother’s 40th birthday party and multiple people were raving about it!! I can’t wait to make it again just for myself!
Hey Marie,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! Happy Birthday to your brother! xx
This was absolutely delicious. So much texture and salty nutty sweetness, I can’t wait to make it again. I used a spinach arugula mix as that’s what the store had, but the spinach didn’t hold up as well so next time I’ll either try another store or give kale a try 😍
Hey Jessica,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
Fantastic combo of spice & sweet. I swapped the arils (they weren’t the best quality and somewhat bland) for blueberries (they are want I had in the house) to add a splash of color. Delicious! I will definitely make again.
Hi Jody,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
Loved this salad. I couldn’t find pomegranate. Not in stores yet. But thought dried cranberries would do Everyone raved
Hi Cathy,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
Excellent recipe. I did add a bit of fresh orange juice to the dressing is it just needed “something“. All of the elements of the salad are fantastic.
Hi Petrice,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Just made this tonight for dinner , unfortunately I could not find Apple butter, but I will get some because that would add so much flavor, I did some grilled chicken and YUM ….
Hi Marcy,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
Made this last night for my family with a few tweaks for our kids – and my husband was still raving about it at bedtime!! Thanks for the great recipe!!
Hi Kristin,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
It looks amazing! No pomms in my country though, what would you suggest as a sub? thanks!
Hey Paola,
I would just skip them, no big deal! I hope you love the recipe, let me know how it turns out! xx
This recipe was fantastic!
I swapped the apple for pear (we aren’t apple people), and forgot to add the arils.
Definitely a do again!
Hey Norma,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
Absolutely delicious salad!! Perfect combo of spicy and sweet. And easy to prep ahead of time. New go-to for fall!
Hi Marleigh,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
This salad was amazing! Great blend of flavors and textures. I’m not a prosciutto fan, so I made a marinade for chicken with apple cider vinegar, Dijon, lemon, EVOO, garlic powder, and honey and grilled that instead. We will def have this again!
Hi Stacy,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
Hi Tieghan! If I’m allergic to pecans and walnuts, is there another nut you would suggest I sub in? Maybe pistachios or almonds?
Hey Kira,
Sure, either one of those would be great options, you could even do pumpkin seeds! I hope you love this salad! xTieghan
Delicious!! Perfect fall salad.
Hi Bridget,
Happy Monday!! Thanks a lot for making this salad and sharing your review, I am so glad it was enjoyed! Have a great week! xx
Absolutely delicious from the first to the last bite. My daughter made this for her dinner party and I followed up with it the next day because everyone just raved about it. I will certainly make it again soon with all the fall apples coming to market. It is just so good.
Hi Kathleen,
Happy Monday!! Thanks a lot for making this salad and sharing your review, I am so glad it was enjoyed! Have a great week! xx
Loved this. It’s the perfect fall salad. There is nothing I would change.
Hi Liz,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT