Autumn Harvest Honeycrisp Apple and Feta Salad
A refreshing salad that beautifully blends the sweetness of Honeycrisp apples with tangy feta, crunchy nuts, and vibrant greens, all tossed in a zesty vinaigrette.
Ingredients
For the salad
- ¼ cup raw pecans
- 2 tablespoons pumpkin seeds
- 3 tablespoons maple syrup
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- to taste flaky sea salt
- 3 ounces thinly sliced prosciutto
- 6 cups arugula or shredded kale
- 2 Honeycrisp apples, thinly sliced
- 1 avocado, diced
- 1 arils from 1 pomegranate
- ½ cup crumbled feta cheese
For the vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ 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
- to taste Kosher salt and black pepper
Instructions
Preparation
- Start by gathering all your ingredients. Set out a large bowl for your salad and a smaller bowl for your vinaigrette.
- Preheat your oven to 350°F (175°C).
Preparing the spiced nuts and prosciutto
- On a baking sheet lined with parchment paper, combine pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon. Toss well to coat.
- Spread the mixture into a single layer and arrange the prosciutto flat around the nuts.
Baking
- Bake for about 10-15 minutes, or until the nuts are toasted and the prosciutto is crispy. Sprinkle with flaky sea salt.
Assembling the salad
- In a large salad bowl, add the arugula or shredded kale as the base.
- Add the sliced Honeycrisp apples and diced avocado.
- Incorporate the pomegranate arils.
- In a jar, combine olive oil, apple cider vinegar, Dijon mustard, apple butter, honey, thyme, sage, and season with salt and pepper. Shake well.
- Pour the vinaigrette over the salad and gently toss.
- Top with the crispy nuts and prosciutto and crumbled feta.
Serving
- Serve your salad fresh and enjoy!
Notes
Ideal for holiday gatherings, family dinners, picnics, and potlucks. Store in an airtight container in the refrigerator for up to 3 days.