Description
A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans and pumpkin seeds, crispy prosciutto, fresh arugula, creamy avocado, juicy pomegranate arils, and tangy feta, all tossed in a homemade apple vinaigrette. A perfect mix of sweet, savory, and spicy elements for a seasonal fresh salad.
Ingredients
Scale
Salad
- 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
- 6 cups arugula or shredded kale
- 2 honeycrisp apples, thinly sliced
- 1 avocado, diced
- arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
Apple 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 Oven: Preheat your oven to 350° F and line a baking sheet with parchment paper to prepare for toasting the nuts and baking the prosciutto.
- Toast Nuts and Crisp Prosciutto: On the baking sheet, toss the pecans and pumpkin seeds with maple syrup, cayenne pepper, and cinnamon, spreading them out in a single layer. Lay the prosciutto flat around the nuts. Bake for 15 minutes until the nuts are toasted and prosciutto is crispy, keeping a close watch to avoid burning. Once done, sprinkle the nuts with flaky sea salt.
- Prepare Salad Base: In a large salad bowl, combine the arugula (or kale), thinly sliced honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to mix.
- Make Vinaigrette: In a jar with a lid, combine 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. Shake well to emulsify, then taste and adjust seasoning as needed.
- Toss Salad and Serve: Pour the vinaigrette over the salad and toss thoroughly to combine. Top the salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the vibrant, autumn-inspired flavors.
Notes
- Use arugula for a peppery bite or shredded kale for a heartier base.
- Watch the nuts and prosciutto carefully while baking to prevent burning.
- Apple butter in the vinaigrette adds depth and sweetness but can be omitted for a lighter dressing.
- Substitute pumpkin seeds with sunflower seeds if preferred or for nut-free variation.
- For a vegetarian option, omit prosciutto or replace with roasted chickpeas for crunch.
- Use honey instead of maple syrup in vinaigrette for a floral note if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
