Description

This Autumn Harvest Honeycrisp Apple and Feta Salad combines the sweet and spicy flavors of toasted pecans and pumpkin seeds with crisp prosciutto and fresh honeycrisp apples. Tossed with creamy avocado, vibrant pomegranate arils, and a tangy apple vinaigrette, this salad offers a perfect balance of textures and seasonal flavors, making it an ideal dish for fall gatherings or a refreshing lunch.

Ingredients

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Toasted Nuts and Prosciutto

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, to taste
3 ounces thinly sliced prosciutto

Salad

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, to taste

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Instructions

Preheat and Prepare Nuts: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking.
Mix and Bake Nuts with Prosciutto: On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon until well coated. Spread the nuts out in a single layer. Arrange the thinly sliced prosciutto flat around the nuts. Bake for 10-15 minutes, keeping a close watch to ensure the nuts are toasted and the prosciutto becomes crisp. Once done, sprinkle the nuts with flaky sea salt for enhanced flavor.
Prepare the Salad Base: While the nuts and prosciutto bake, combine the arugula (or shredded kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils in a large salad bowl. This mix creates a vibrant base with a variety of textures and colors.
Make the Apple Vinaigrette: In a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped fresh sage, and a pinch of kosher salt and black pepper. Shake vigorously until well emulsified and taste to adjust seasoning as desired.
Toss Salad and Assemble: Pour the vinaigrette over the salad ingredients and toss well to evenly coat everything. Then, top the dressed salad with the toasted nuts, crisp prosciutto, and crumbled feta cheese. Serve immediately and enjoy the fresh and warm autumn flavors.

Notes

Watch the prosciutto and nuts closely while baking to prevent burning as cooking times can vary.
You can substitute arugula with kale if you prefer a more robust leafy green.
Apple butter in the vinaigrette is optional but adds a deeper apple flavor and thickness.
For a vegetarian version, omit prosciutto and consider adding roasted chickpeas or extra nuts for crunch.
Leftover vinaigrette can be stored in the refrigerator for up to one week.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 290
Sugar: 12g
Sodium: 380mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 7g
Cholesterol: 15mg