Description

A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans and pumpkin seeds, crispy prosciutto, fresh arugula or kale, sweet and tart honeycrisp apples, creamy avocado, crunchy pomegranate arils, and tangy feta cheese, all tossed in a warming apple cider vinaigrette with a hint of warmth from cayenne and cinnamon.

Ingredients

Scale

Nuts & Seeds

1/4 cup raw pecans
2 tablespoons pumpkin seeds

Seasonings

3 tablespoons maple syrup
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
flaky sea salt
kosher salt and black pepper, to taste

Meat

3 ounces thinly sliced prosciutto

Greens & Fruits

6 cups arugula or shredded kale
2 honeycrisp apples, thinly sliced
1 avocado, diced
arils from 1 pomegranate

Cheese

1/2 cup crumbled feta cheese

Dressing

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

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for toasting the nuts and crisping the prosciutto.
Toast nuts and crisp prosciutto: Toss the pecans and pumpkin seeds with maple syrup, cayenne pepper, and ground cinnamon. Spread the mixture evenly on the prepared baking sheet. Arrange the thinly sliced prosciutto flat around the nuts. Bake for 10-15 minutes, keeping a close eye until the nuts are toasted and prosciutto is crisp. Remove from oven and sprinkle the toasted nuts with flaky sea salt.
Prepare the salad base: In a large salad bowl, combine the arugula or shredded kale, thinly sliced honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to mix the fresh ingredients.
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 leaves, chopped fresh sage, kosher salt, and black pepper. Secure the lid tightly and shake well to emulsify the dressing. Taste and adjust seasoning as needed.
Assemble the salad: Pour the vinaigrette over the salad mixture and toss thoroughly to coat all ingredients evenly. Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the delightful blend of flavors and textures.

Notes

This salad is tossed with a warming apple cider vinaigrette, adding a cozy and tangy flavor perfect for autumn.
Use arugula for a peppery bite or shredded kale for a heartier texture.
The optional apple butter in the dressing adds depth, but you can omit it if unavailable.
Keep a close watch while baking to avoid burning the nuts and prosciutto.
For a vegetarian version, omit the prosciutto and consider adding roasted chickpeas for crunch.

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 18 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 20 mg