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
Scale
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
