Name: Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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; kosher salt and black pepper, to taste; 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; 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

If you’re looking to celebrate the flavors of fall in a salad that’s both fresh and full of character, you’re going to love this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe. It’s a delightful mix of crisp Honeycrisp apples, creamy avocado, tangy feta, and toasty nuts with a hint of spice—all tied together with a slightly sweet and herbaceous apple cider vinaigrette. Trust me, once you try this, it’ll become your go-to autumn salad that everyone asks for again and again.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: Sweet, salty, spicy, and tangy come together in harmony.
Simple Yet Impressive: Easy to make but feels fancy enough for guests.
Seasonal Goodness: Highlights those crisp Honeycrisp apples and warm spices that scream autumn.
Crunch & Cream Combo: Toasted pecans and pumpkin seeds add crunch alongside creamy avocado and feta.

A large white bowl holds a colorful salad layered with fresh green arugula leaves spread across the bottom and middle. Thin slices of red and yellow apple are arranged in slightly fanned rows all around the bowl on top of the greens. Bright red pomegranate seeds are scattered generously over the salad, adding vibrant contrast. Small white crumbles of cheese sit in patches on one side of the bowl. Toasted pecans and nuts, dark brown in color, are mixed through the salad, adding texture. There are thin, crispy brown slices of prosciutto or a similar cured meat placed lightly on the salad. The bowl sits on a rustic wooden surface with halved pomegranate and small pecans nearby. Photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salad with feta and nuts, Easy autumn fruit salads, seasonal apple and cheese salad, healthy fall salad recipes

Ingredients You’ll Need

The magic in this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe comes from combining fresh, crispy ingredients with warm, toasty touches and a bright, zesty dressing. I like to shop for ripe Honeycrisp apples—they have that perfect crunch and sweetness that really shines here.

Flat lay of thinly sliced honeycrisp apples with their red and yellow hues, bright green diced avocado cubes, deep red pomegranate arils scattered like jewels, crumbled white feta cheese, toasted pecans and pumpkin seeds dusted with cinnamon, delicate crispy prosciutto slices, fresh green arugula leaves, vibrant thyme sprigs, and a small drizzle of golden maple syrup, all beautifully arranged with natural light and soft shadows, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salad with feta and nuts, Easy autumn fruit salads, seasonal apple and cheese salad, healthy fall salad recipes

Raw pecans: Toasted with spices to add warmth and crunch.
Pumpkin seeds: Adds another layer of texture and that seasonal vibe.
Maple syrup: A hint of sweetness to balance the spice and vinegar.
Cayenne pepper: Just enough heat to keep things interesting.
Ground cinnamon: Brings cozy autumn spice notes.
Flaky sea salt: Sprinkled on toasted nuts for a flavorful finish.
Prosciutto: Crisps up in the oven, adding a salty, savory crunch that pairs beautifully.
Arugula or shredded kale: Peppery or hearty greens to anchor the salad.
Honeycrisp apples: The star of the show—crisp, sweet, and tart.
Avocado: Creamy texture to balance crunch.
Pomegranate arils: Jewel-like bursts of tart juiciness.
Crumbled feta cheese: Salty and creamy, compliments apples perfectly.
Extra virgin olive oil: The base of the vinaigrette.
Apple cider vinegar: Adds bright acidity.
Dijon mustard: A touch of sharpness to emulsify the dressing.
Apple butter (optional): I love it for depth and extra apple flavor, but it’s optional.
Honey or maple syrup: More natural sweetness for the dressing.
Fresh thyme leaves: Herbal, fresh aroma and taste.
Chopped fresh sage: Earthy herb to enhance the fall flavors.
Kosher salt and black pepper: Essential to bring everything together perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging you to make this salad your own. Over the years, I’ve played around with different nuts, greens, and even cheese options depending on what’s on hand or what my family prefers. Here are a few ways you might want to switch things up:

Go nut-free: Swap pecans and pumpkin seeds for toasted sunflower seeds if you’re allergic or want a lighter crunch—I’ve done this for a friend, and it worked beautifully.
Cheese swaps: If feta isn’t your thing, goat cheese or blue cheese are bold alternatives that add creaminess and tang.
Greens substitute: I’ve replaced arugula with baby spinach or mixed greens for a milder flavor, especially when serving kids.
Spice level adjustment: If cayenne is too much, try smoked paprika for warmth without heat—my kids appreciate that swap!

How to Make Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Step 1: Toast the nuts and crisp the prosciutto

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Toss together the raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until the nuts and seeds are evenly coated. Spread them out in a single layer on one side of the baking sheet. Lay thin slices of prosciutto flat on the other side. Bake for 10-15 minutes, keeping a close eye on them to avoid burning. You want the nuts toasted and the prosciutto crispy. Once out, sprinkle the nuts with flaky sea salt right away—this step really pops with flavor.

Step 2: Assemble the fresh ingredients

While the nuts and prosciutto are in the oven, toss your arugula (or kale) in a large salad bowl with the thinly sliced Honeycrisp apples, diced avocado, and those beautiful pomegranate arils. This combination of textures and colors is so vibrant—it’s honestly a feast for the eyes even before you eat it.

Step 3: Whip up the dressing

In a small 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 leaves, chopped fresh sage, kosher salt, and black pepper. Secure the lid and shake vigorously until everything emulsifies into a smooth vinaigrette. Don’t be shy about tasting it here—adjust the honey or salt to get it just right for your palate.

Step 4: Dress and serve

Pour your homemade vinaigrette over the salad and toss gently to coat everything evenly. Then, sprinkle the toasted nuts, crisp prosciutto, and crumbled feta on top. Serve immediately so the greens stay fresh and the prosciutto retains its crispiness. I promise, the first bite is pure autumn magic!

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Pro Tips for Making Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Watch the oven closely: Nuts can go from toasted to burnt in seconds; set a timer and peek frequently.
Slice apples thinly: Thin slices integrate better with greens and avoid overpowering any bite.
Mix dressing separately: Shake your vinaigrette just before tossing to keep it well emulsified and vibrant.
Add nuts and prosciutto last: To maintain their crispness, add them right before serving rather than tossing early.

How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

A large white bowl filled with a colorful salad resting on a wooden surface. The base layer is fresh green arugula leaves spread evenly, topped with neatly sliced red and light yellow apples arranged in fanned clusters scattered throughout. Small bits of white cheese are sprinkled over the salad, adding contrast. There are dark red pomegranate seeds dotted across the salad, mixed with toasted nuts that add a crunchy texture and deep brown color. Pieces of crispy, thin slices of brown bacon or prosciutto are interspersed, giving extra warmth to the colors. Two wooden salad spoons with smooth handles rest inside the bowl on opposite sides. In the background, half a pomegranate with bright red seeds is on a white plate, along with small bunches of fresh green herbs and a few stray nuts. The whole scene is against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salad with feta and nuts, Easy autumn fruit salads, seasonal apple and cheese salad, healthy fall salad recipes

Garnishes

I usually finish the salad with a few extra pomegranate arils and a sprinkle of fresh thyme leaves. Sometimes I drizzle a tiny bit of extra maple syrup on top for a subtle shine and sweetness boost. These garnishes not only look pretty but add an extra layer of flavor and freshness.

Side Dishes

This salad pairs beautifully with a warm soup like butternut squash or roasted tomato basil. I also love serving it alongside roasted chicken or a simple grain bowl to make a more filling meal. If you’re hosting a dinner, a crusty artisan bread works wonders to scoop up any leftover dressing.

Creative Ways to Present

For holiday gatherings, I like to serve this salad in a large wooden bowl to emphasize the rustic, harvest feel. Another fun idea is to layer the ingredients in a clear glass trifle bowl for a beautiful layered effect, showing off all the colorful components. Individual servings in small mason jars also make a cute presentation that’s easy for guests to handle.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the salad components separately if possible. Keep the dressing in its own container and the greens and other fresh ingredients in the fridge. Toss everything just before serving to avoid soggy greens, especially because of the avocado and apples.

Freezing

Because of the fresh fruits, avocado, and greens, I don’t recommend freezing this salad. The texture and flavors don’t hold up well to freezing and thawing—it’s just best enjoyed fresh.

Reheating

This salad is meant to be eaten fresh and chilled, so there’s no reheating involved. If you have extra toasted nuts or prosciutto, you can warm those slightly in the oven before adding them to your salad for a fresh crunch.

FAQs

Can I use other apple varieties instead of Honeycrisp?

Absolutely! While Honeycrisp apples are ideal for their juicy crunch and sweetness, you can substitute with Fuji, Gala, or Pink Lady apples. Just choose a variety that’s firm to keep that satisfying bite in your salad.
Is it possible to make this salad vegan-friendly?

Yes! Simply skip the prosciutto and feta cheese or use a plant-based feta alternative. You might also want to swap honey in the dressing for maple syrup to keep it vegan.
How long does the salad stay fresh after making it?

For the best texture and flavor, enjoy the salad within 2-3 hours after assembling. If you need to store it, keep components separate and combine just before eating.
Can I prepare parts of this salad in advance?

Definitely. You can toast the nuts and prosciutto a day ahead and keep them in an airtight container. Make the dressing in advance as well. Just add the fresh fruits, greens, and dressing right before serving.

Final Thoughts

I absolutely love how this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe brings together the best flavors and textures of fall in such an effortless dish. It’s one of those recipes I keep coming back to because it feels special without being complicated. Whether you’re making it for a cozy family dinner or a festive get-together, it’s sure to impress and delight. Give it a try—I promise it’ll become a cherished fall favorite for you and anyone lucky enough to share it.