If you’re looking for that perfect salad to celebrate the flavors of the season, you’re going to fall head over heels for this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe. I absolutely love how the crisp, juicy Honeycrisp apples mingle with salty feta, toasted nuts, and a hint of warm spices—all dressed in a tangy, slightly sweet apple cider vinaigrette that ties everything together beautifully. Whether you’re entertaining friends or just craving a fresh, vibrant meal, this salad is a game changer you’ll want in your weekly rotation.
Why You’ll Love This Recipe
- Seasonal Perfection: Honeycrisp apples bring that crisp sweetness that screams autumn in every bite.
- Balance of Flavors: Sweet, salty, spicy, and tangy all come together effortlessly.
- Textural Contrast: Crispy prosciutto, crunchy pecans, creamy avocado, and juicy pomegranate arils make every forkful exciting.
- Easy to Make: With just 30 minutes total, this salad is quick enough for weeknights but fancy enough for guests.
Ingredients You’ll Need
Each ingredient in this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe plays an important role. I recommend picking ripe Honeycrisp apples for that perfect crunch and natural sweetness, and don’t skip the prosciutto—it adds an irresistible savory crunch when toasted alongside the nuts.
- Raw pecans: Toast them to bring out a deeper, nuttier flavor and add crunch.
- Pumpkin seeds: These add a mild earthiness and extra texture—love sprinkling these in autumn salads.
- Maple syrup: Supports the warm seasonal twist and sweetens the nuts perfectly.
- Cayenne pepper: Just a pinch gives a subtle kick without overpowering the salad.
- Ground cinnamon: Brings cozy warmth, pairing perfectly with the apples and maple.
- Flaky sea salt: A finishing touch that makes all the flavors pop.
- Thinly sliced prosciutto: Crisps up beautifully in the oven—hello, savory magic.
- Arugula or shredded kale: I usually switch it up based on mood; arugula adds a peppery bite, kale is heartier.
- Honeycrisp apples: The star of the show—juicy, crisp, and sweet-tart.
- Avocado: Adds silky creaminess that contrasts the crunch.
- Pomegranate arils: These little bursts of tangy sweetness brighten the salad.
- Crumbled feta cheese: Salty and creamy—can’t imagine this salad without it.
- Extra virgin olive oil: For the luscious vinaigrette base.
- Apple cider vinegar: Brings bright acidity to balance the sweet and savory.
- Dijon mustard: Helps emulsify the dressing and adds subtle depth.
- Apple butter (optional): I add this some days for a boost of natural apple flavor and slight sweetness.
- Honey or maple syrup: Sweetens the vinaigrette naturally.
- Fresh thyme leaves: Woody and aromatic, perfect fall herb.
- Chopped fresh sage: Earthy notes that elevate the salad’s autumn vibe.
- Kosher salt and black pepper: Classic seasoning to taste.
Variations
I love making this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe my own depending on the occasion. Feel free to swap greens or experiment with different nuts and dressings—the deliciousness is super flexible!
- Greens swap: When I want a milder salad, I use baby spinach instead of arugula; it lets the other ingredients shine without too much peppery bite.
- Nut alternatives: Sometimes I use walnuts or sliced almonds if pecans aren’t on hand—they all toast up beautifully with the spices.
- Go vegetarian: Omit prosciutto and add roasted chickpeas for protein; still just as satisfying!
- Dress it up: Adding a splash of balsamic glaze as a finishing drizzle creates a lovely tangy contrast I’ve grown to adore.
How to Make Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Step 1: Toast the nuts and crisp the prosciutto
Preheat your oven to 350° F and line a baking sheet with parchment paper. Toss the raw pecans and pumpkin seeds with maple syrup, cayenne pepper, and ground cinnamon. Spread them out evenly on the sheet, then nestle your thinly sliced prosciutto around the nuts in a single layer. Pop the tray into the oven for about 10-15 minutes, but keep a close eye—the nuts should be toasted and the prosciutto perfectly crispy without burning. Once done, sprinkle everything with flaky sea salt and set aside to cool.
Step 2: Prepare the fresh ingredients
While the oven is doing its magic, grab a large salad bowl and combine the arugula (or your chosen green), thinly sliced Honeycrisp apples, diced avocado, and those beautiful pomegranate arils. The colors alone make me happy—it’s like holding autumn on a plate.
Step 3: Whip up the apple cider vinaigrette
In a small jar with a lid, add extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if you’re using it), honey or maple syrup, fresh thyme, chopped sage, and a generous pinch of kosher salt and black pepper. Shake it vigorously until everything’s combined and the dressing is silky. Taste and tweak — sometimes I add a bit more vinegar for tang or a splash more maple syrup if I want it sweeter.
Step 4: Toss and assemble
Pour your vinaigrette over the salad bowl and toss gently to coat all the ingredients evenly. Then, sprinkle the toasted nuts, crispy prosciutto, and crumbled feta cheese on top. The combination of textures and flavors at this point is seriously something to behold. Ready to dig in!
Pro Tips for Making Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
- Watch the toast: Keep a close eye on nuts and prosciutto in the oven to prevent burning; both go from perfect to overdone quickly.
- Use ripe apples: Honeycrisp apples shine when crisp and fresh, so pick firm ones with no bruises.
- Balance the dressing: The apple cider vinaigrette can be adjusted easily—taste before drizzling! More acidity or sweetness can totally transform the salad.
- Prepare avocado last: Dice avocado right before serving to keep it bright and avoid browning.
How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Garnishes
I like to sprinkle a few extra pomegranate arils or a handful of fresh thyme leaves on top just before serving. Sometimes, a light drizzle of high-quality aged balsamic vinegar adds a beautiful finishing touch and a bit of elegance.
Side Dishes
This salad pairs wonderfully with a warm butternut squash soup or a slice of crusty artisan bread. My family especially enjoys it alongside roasted chicken or pork tenderloin for a wholesome autumn dinner.
Creative Ways to Present
For special occasions, I like to arrange the salad in a large shallow bowl with artfully placed prosciutto slices and whole pecans. You could also serve individual portions in hollowed-out apples or large salad plates, highlighting the vibrant colors and inviting guests to dig in.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge but keep the dressing separate if possible. This prevents the greens and apples from getting soggy. When ready to eat, toss everything again with fresh avocado diced right before serving.
Freezing
This salad doesn’t freeze well because of the fresh greens, avocado, and apples, so I recommend making only what you can enjoy fresh or store refrigerated for 1-2 days.
Reheating
This salad is best served fresh and cold. If you have leftovers with prosciutto and nuts, you can gently reheat those toppings separately for a minute in a pan to crisp them up again before adding back to the salad.
FAQs
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Can I use a different type of apple in this salad?
Absolutely! While Honeycrisp apples are ideal for their crisp texture and balanced sweetness, you can substitute with Gala, Fuji, or Granny Smith apples depending on your sweetness preference. Just remember that tart apples like Granny Smith create a different flavor profile but still work beautifully.
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What can I substitute for prosciutto if I’m vegetarian?
If you want to keep things vegetarian, try roasted chickpeas or toasted chickpea “bacon” alternatives for crunch and protein. You can also add extra nuts or seeds to complement the feta and bring extra texture.
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How long can I prepare this salad ahead of time?
I recommend assembling the salad components in advance but mixing them just before serving. Toast nuts and prosciutto up to a day ahead, but add avocado and dressing last minute to keep everything fresh and vibrant.
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Is there a way to make the vinaigrette ahead?
Yes! The apple cider vinaigrette can be prepared and stored in a sealed jar in the refrigerator for up to a week. Just give it a good shake before using, as the ingredients might separate.
Final Thoughts
This Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is one of those dishes that feels like a warm hug in a bowl. I discovered this combo years ago and have made it for family gatherings and simple weeknight dinners alike. It’s fresh, colorful, and utterly satisfying. I can’t recommend it enough if you want to savor autumn on your fork with minimal effort but maximum flavor. Give it a try—you’ll be hooked just like me!
Print
Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Description
A vibrant and flavorful Autumn Harvest Salad featuring Honeycrisp apples, crisp prosciutto, toasted pecans and pumpkin seeds, creamy avocado, pomegranate arils, and tangy feta cheese, all tossed in a warming apple cider vinaigrette with fresh herbs. This salad combines sweet, savory, and spicy elements for a perfect seasonal dish.
Ingredients
For the 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
For the 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
For the 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
Instructions
- Preheat and Prepare Nuts and Prosciutto: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toss and Roast Nuts and Prosciutto: On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon until evenly coated. Spread the mixture in a single layer. Lay the prosciutto slices flat around the nuts. Transfer the baking sheet to the oven and roast for 10-15 minutes, watching closely until the nuts are toasted and prosciutto is crisp. Remove from oven and sprinkle the nuts with flaky sea salt.
- Combine Salad Ingredients: While the nuts and prosciutto are roasting, in a large salad bowl combine the arugula or kale, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to mix.
- Make the Vinaigrette: In a jar with a lid, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme, chopped sage, kosher salt, and black pepper. Shake vigorously until the dressing is well emulsified. Taste and adjust seasoning if needed.
- Dress and Assemble Salad: Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly. Top the salad with the toasted pecans, pumpkin seeds, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy!
Notes
- This salad is tossed with a warming apple cider vinaigrette that beautifully complements the autumn flavors.
- Using Honeycrisp apples adds a perfect balance of sweetness and tartness to the salad.
- Watching the nuts and prosciutto closely while roasting prevents burning and ensures a perfect crisp texture.
- Swap arugula for shredded kale or your favorite greens for a slightly different texture and flavor.
- The apple butter in the vinaigrette is optional but adds depth and richness.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
