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
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
- 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 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.
- 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.
- 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.
- 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.
- 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
