Autumn Apple Feta Salad with Honey Vinaigrette Recipe

ByLily
Jump to Recipe· 4.9 from 39 reviews

If you’re craving something fresh, vibrant, and perfectly suited for chilly days, you’ve got to try this Autumn Apple Feta Salad with Honey Vinaigrette Recipe. Seriously, it’s got that fabulous balance of sweet, salty, and tangy flavors with a satisfying crunch that’ll make every bite feel like a cozy hug from the season. I love sharing this with friends because it’s one of those salads that feels fancy but comes together so quickly—you’ll want to make it again and again!

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Why This Recipe Works

  • Perfect Flavor Harmony: Sweet honeycrisp apples paired with tangy feta and a honey-infused vinaigrette create incredible balance.
  • Crunch Factor: Toasted pecans and pumpkin seeds add satisfying textures that bring the salad to life.
  • Seasonal Appeal: It captures the best of fall’s flavors like apple, cinnamon, and fresh herbs.
  • Easy Yet Elegant: Despite the complex flavors, the steps are straightforward and perfect for weeknights or entertaining.
Autumn Apple Feta Salad with Honey Vinaigrette, healthy autumn salads, easy apple feta salad, seasonal fruit salads, quick fall salad recipes - Two white bowls filled with a fresh green salad sit on a white marbled surface. Each bowl holds a mix of dark green arugula leaves, lighter green spinach, thin slices of red and pale yellow apple, and deep brown candied pecans scattered on top. Small red pomegranate seeds add bright pops of color among the greens. The salad ingredients create a layered, textured look with leafy greens dominating the bottom and fruit and nuts spread evenly over them. A few scattered pecans and seeds surround the bowls, enhancing the fresh and natural appearance. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Autumn Apple Feta Salad with Honey Vinaigrette Recipe features ingredients that complement each other beautifully—crisp apples, creamy avocado, sweet and salty prosciutto, plus a vinaigrette that ties everything together. When shopping, look for fresh, crisp honeycrisp apples and good-quality feta to make the flavor pop.

Autumn Apple Feta Salad with Honey Vinaigrette, healthy autumn salads, easy apple feta salad, seasonal fruit salads, quick fall salad recipes - Flat lay of raw pecans scattered, a small pile of pumpkin seeds, a small white bowl of golden maple syrup, a small white bowl with a reddish-brown cayenne pepper powder, a small white bowl with warm brown ground cinnamon, coarse flaky sea salt crystals arranged neatly, thinly sliced pink prosciutto slices fanned out, a generous mound of fresh green arugula leaves, thin slices of bright red and yellow Honeycrisp apples, a diced ripe green avocado, glossy red pomegranate arils, a small heap of crumbly white feta cheese, a small white bowl filled with extra virgin olive oil, a small white bowl with amber apple cider vinegar, a small white bowl of smooth pale yellow Dijon mustard, fresh green thyme sprigs, fresh chopped sage leaves placed carefully, coarse kosher salt crystals, and freshly ground black peppercorns all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raw Pecans: Toasting them enhances their nuttiness and adds crunch.
  • Pumpkin Seeds: They bring a lovely earthiness and texture.
  • Maple Syrup: Perfect natural sweetener that balances the savory elements.
  • Cayenne Pepper: Adds just a hint of warmth and spice.
  • Ground Cinnamon: Deepens the autumn vibe and complements the apples.
  • Flaky Sea Salt: For finishing—adds a wonderful burst of flavor.
  • Prosciutto: Crispy, salty, and adds a smoky richness.
  • Arugula or Shredded Kale: Peppery greens bring freshness and contrast.
  • Honeycrisp Apples: Sweet, crisp, and juicy—the star fruit of the season.
  • Avocado: Creamy texture balances the crunch and sharp feta.
  • Pomegranate Arils: Juicy pops of color and tartness.
  • Feta Cheese: Tangy and salty, it adds a lovely creaminess.
  • Extra Virgin Olive Oil: Forms the rich base of the vinaigrette.
  • Apple Cider Vinegar: Gives brightness and acidity.
  • Dijon Mustard: Adds tang and helps emulsify the dressing.
  • Apple Butter (Optional): Concentrated apple flavor and sweetness.
  • Honey or Maple Syrup: Adds natural sweetness to balance the tang.
  • Fresh Thyme & Sage: Herbs infuse the dressing with cozy, savory notes.
  • Kosher Salt & Black Pepper: Essential seasoning to pull everything together.
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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.

Make It Your Way

I love mixing things up with this Autumn Apple Feta Salad with Honey Vinaigrette Recipe. It’s super forgiving, so making it your own is part of the fun. Whether you like your salad sweeter, spicier, or a bit heartier, there’s so much room to play.

  • Variation: One fall, I swapped out prosciutto for crispy bacon because that’s what I had on hand—the smoky saltiness worked just as well and was a crowd-pleaser.
  • Dietary Twists: If you want to keep it vegetarian, skip the prosciutto and throw in some roasted chickpeas for protein.
  • Seasonal Swaps: Try swapping kale for spinach if you want a milder green, or use pears instead of apples for a soft, elegant twist.

Step-by-Step: How I Make Autumn Apple Feta Salad with Honey Vinaigrette Recipe

Step 1: Toast the Nuts and Crisp the Prosciutto

Start by preheating your oven to 350°F. Toss together the raw pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon right on a parchment-lined baking sheet. Lay the prosciutto slices flat around them—it crisps up beautifully while the nuts roast. Keep a close eye from 10 to 15 minutes so nothing burns but you still get that golden toasty flavor. A sprinkle of flaky sea salt right after baking brings out all the goodness.

Step 2: Prepare the Greens and Fruits

While those are in the oven, toss the arugula (or shredded kale, whichever you prefer) with thin apple slices, diced avocado, and those jewel-like pomegranate arils. The fresh greens and juicy fruits build a gorgeous, colorful base that smells like autumn itself.

Step 3: Whip Up the Honey Vinaigrette

This vinaigrette is the magic behind the salad’s harmony. Combine extra virgin olive oil, apple cider vinegar, dijon mustard, optional apple butter, honey or maple syrup, and fresh thyme and sage in a jar. Screw on the lid and shake it up. Taste and tweak—sometimes I add a little extra honey if the apples aren’t super sweet.

Step 4: Toss, Top, and Enjoy

Pour that luscious honey vinaigrette all over your salad bowl and toss gently to coat everything evenly. Then add the toasted nuts, crispy prosciutto, and crumbled feta on top. The textures and flavors will dance in your mouth—I promise!

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Tips from My Kitchen

  • Watch the Toasting Closely: Nuts and prosciutto can go from perfectly crisp to burnt quickly—set a timer and keep an eye through the oven window.
  • Prep the Dressing Ahead: I often make the honey vinaigrette a day before; flavors deepen and saving time is a bonus.
  • Use Fresh, Crisp Apples: If your apples are bruised or soft, the salad won’t have that bright bite—Honeycrisp is my top choice.
  • Add Dressing Just Before Serving: Keeps the greens crisp and the flavors fresh—no soggy salad here.

How to Serve Autumn Apple Feta Salad with Honey Vinaigrette Recipe

Autumn Apple Feta Salad with Honey Vinaigrette, healthy autumn salads, easy apple feta salad, seasonal fruit salads, quick fall salad recipes - A large white bowl holds a fresh salad with several layers: the base is bright green arugula leaves spread all over, topped with many thin slices of shiny red apple with white flesh, placed in curved rows. Scattered among the greens and apples are small dark red pomegranate seeds and white crumbled cheese pieces. Round toasted brown pecans and thin crispy brown slices of a savory ingredient add texture, mixed in throughout. Two wooden salad serving spoons rest in the bowl on opposite sides, some greens and nuts falling outside the bowl onto a white marbled surface. In the top left corner, half a pomegranate fruit with shiny red seeds sits on a white plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with a few extra pomegranate arils and a handful of whole toasted pecans for that eye-catching visual and a fresh pop of flavor. A sprinkle of flaky sea salt over the feta just before serving brings everything together perfectly.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon. For a vegetarian meal, serve alongside warm, crusty bread and a bowl of butternut squash soup to round out your fall feast.

Creative Ways to Present

I’ve enjoyed presenting this salad in a hollowed-out pumpkin for Thanksgiving—it’s such a conversation starter and adds an elegant, festive touch. If you’re hosting brunch, serve it layered in clear glass bowls to showcase all those gorgeous colors and textures.

Make Ahead and Storage

Storing Leftovers

I store leftover salad components separately: Keep the dressed greens separate from toasted nuts and prosciutto in airtight containers in the fridge. The nuts stay crunchy, and the greens don’t get soggy if you wait to add dressing until serving.

Freezing

This salad is best fresh, so I don’t recommend freezing it; the texture of the apples and avocado won’t hold up. But you can freeze components like the roasted nuts or prosciutto separately if you want to prep ahead.

Reheating

Since this is a cold salad, reheating isn’t necessary. If you’ve paired it with warm dishes, just reheat those on the side. When ready to eat, toss everything fresh and crisp for the best flavor.

FAQs

  1. Can I use different greens in the Autumn Apple Feta Salad with Honey Vinaigrette Recipe?

    Absolutely! Arugula and kale are both lovely choices, offering a peppery and hearty base respectively, but baby spinach or mixed salad greens can work just as well if you prefer a milder taste.

  2. How do I keep the avocado from browning in this salad?

    Using ripe but firm avocado helps, and tossing the avocado in a little lemon juice before adding it to the salad can slow browning. Serve the salad soon after assembling for best freshness.

  3. Can I substitute feta cheese with another type of cheese?

    Yes, if feta isn’t your favorite, goat cheese makes a great alternative with a similar tangy creaminess. Blue cheese can work too if you like a punchier flavor.

  4. Is the honey vinaigrette suitable for other salads?

    Definitely! This vinaigrette pairs beautifully with many fall-inspired salads and even drizzled over roasted vegetables or grain bowls for a touch of sweetness and herbaceous zing.

Final Thoughts

This Autumn Apple Feta Salad with Honey Vinaigrette Recipe has become a fall favorite in my home—not just because it tastes amazing but because it feels like it captures the spirit of the season in every bite. I hope you find joy cooking it as much as I do sharing it. Trust me, once you make this, it’ll be your go-to salad for cozy lunches, family gatherings, or anytime you need a little taste of autumn magic.

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Autumn Apple Feta Salad with Honey Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 39 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad featuring toasted pecans, pumpkin seeds, crispy prosciutto, fresh arugula, juicy apples, creamy avocado, tangy pomegranate arils, and crumbled feta, all tossed in a flavorful apple vinaigrette for a perfect fall-inspired meal.

Ingredients

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
  • 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

  1. Preheat the oven: Set your oven to 350° F and line a baking sheet with parchment paper to prepare for toasting the nuts and crisping the prosciutto.
  2. Toast nuts and crisp prosciutto: Toss the pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon together and spread in a single layer on the baking sheet. Arrange the prosciutto slices around the nuts. Bake for 15 minutes, watching closely to avoid burning, until nuts are toasted and prosciutto is crisp. Sprinkle with flaky sea salt once out of the oven.
  3. Assemble the salad base: In a large salad bowl, mix together the arugula or shredded kale, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils.
  4. Make the apple vinaigrette: Combine olive oil, apple cider vinegar, dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme, chopped sage, kosher salt, and black pepper in a jar with a lid. Shake vigorously to blend all ingredients. Taste and adjust seasoning as necessary.
  5. Toss and serve: Drizzle the vinaigrette over the salad ingredients and toss gently to combine. Top with toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the fresh flavors.

Notes

  • Substitute kale for arugula if you prefer a heartier green.
  • Use walnuts instead of pecans for a different nutty flavor.
  • Apple butter in the vinaigrette is optional but adds a nice depth of flavor.
  • For a vegetarian option, omit the prosciutto or replace with crispy roasted chickpeas.
  • Ensure the prosciutto is baked until just crispy to avoid bitterness.
  • Use fresh herbs for a more vibrant vinaigrette; dried herbs can be a substitute but will alter the flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 10 g
  • Sodium: 350 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 18 mg

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