Next Post
Sesame Ginger Dumplings in Chili Oil.
This post may contain affiliate links, please see our privacy policy for details.
This colorful Autumn Harvest Honeycrisp Apple and Feta Salad combines all the best produce that fall has to offer into the season’s best salad. Spicy baby arugula, Honeycrisp apples, juicy pomegranate seeds, candied nuts, and crispy prosciutto. All tossed with an apple cider vinaigrette. It’s a fall staple around here…healthy, simple, and so delicious.
Today is the official start to autumn so this fall harvest salad feels very appropriate. I’ve already been talking about fall for weeks. And though fall is only officially beginning, our leaves have just about reached their peak. We even had our first dusting of snow early on Monday which brought chilly temperatures and an aire of coziness.
I’m not ready for snow yet, but I’m definitely welcoming the cozy vibes. They excite me every year!
I know for most of you the weather is still fairly mild, if not warm, but I hope you’re all getting into the fall mood!
Anyway, I’ve been waiting to share this salad with you guys for a while, as it’s been on repeat around here. The second the crisp sweet Honeycrisp apples arrive at our local grocery, it’s time for fall salads.
This salad is simple, but I promise you, it’s everything delicious, and not one bit boring.
Here are the details
I wanted this salad to be three things, colorful, flavorful, and to have great texture…meaning some crunch to it.
This means candied nuts/seed and crispy prosciutto…two of my favorite ingredients!
Start by tossing the pecans and pumpkin seeds together with some maple syrup, cinnamon, and cayenne. I arrange them to one side of a baking sheet, then add prosciutto to the other.
Throw the pan into the oven and allow the nuts to roast and the prosciutto to get nice and crispy!
While the nuts/seeds are toasting, toss the salad together. Since we had a ton of fresh arugula left in the greenhouse, I used spicy arugula, which was perfect for this semi-sweet salad. If you don’t love arugula, use kale, but make sure to massage the kale with some olive oil and salt before tossing it up in the salad. You could also just use romaine lettuce.
To the greens, add lots of thin slices of Honeycrisp apples, pomegranate arils, and avocado.
Finally, the vinaigrette
This is key to the salad. A mix of oil, apple vinegar, creamy dijon, sweet apple butter, thyme, and sage. It’s so warming, sweet, and even a little spicy.
It pairs wonderfully with the flavors in the salad and is so quick to mix up too!
When the seeds are all roasted, toss the salad with the vinaigrette. Then add the seeds and the prosciutto, plus lots of feta cheese, goat cheese would be great too – serve it up, and enjoy!
Not only is this so pretty on a dinner table, but it’s totally delicious too. Sweet, tangy, and spicy with so many autumn flavors, plus an awesome CRUNCH too. I love that this salad is so versatile, you could add your favorite protein, like chicken to make it a main.
A great dish for every occasion from family dinners to Thanksgiving!
Looking for other fall salad recipes? Here are a few ideas:
Fall Harvest Roasted Butternut Squash and Pomegranate Salad
Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette
Pomegranate Salad with Maple Candied Walnuts
Lastly, if you make this Autumn Harvest Honeycrisp Apple and Feta Salad be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Check out the how-to video here:
Autumn Harvest Honeycrisp Apple and Feta Salad
Servings: 6
Calories Per Serving: 360 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
- 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
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple, cayenne, and cinnamon. Arrange in a single layer. Lay the prosciutto flat around the nuts. Transfer to the oven and bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch both closely. Sprinkle the nuts with sea salt.3. Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.4. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!
Amazing!
Thanks so much, Ashley!!
I made this Autumn Harvest Honeycrisp Apple and Feta Salad for a get-together, and it was an absolute hit! The combination of crisp apples, tangy feta, crunchy nuts, and the perfect touch of sweetness from the dressing created an incredible balance of flavors and textures. Every bite had savory, sweet, crunchy, and fresh—all blending together beautifully.
There was definitely some prep involved, but it was well worth it! The effort really showed in the final dish, and everyone noticed and appreciated the fresh, vibrant flavors. I will definitely be making this again.
Hey Kathryn,
Yay! Love to hear this salad turned out well for you, thanks so much for making it! Have the best week:)
I’ve made this salad to every holiday party and it is also a hit! Only time consuming part is chopping up the fresh thyme and sage — any chance you can substitute it with dried rubbed sage and dried thyme?
Hi Fiona,
Happy Holidays!! Thanks a lot for making this recipe and your comment, so glad it turned out well! Sure, that would be just fine for you to do! xx
Can I substitute the maple syrup on the pecans for honey? Or something else?
Hey Sarah,
Totally, honey or brown sugar will work nicely for you. I hope you love this recipe, please let me know if you have any other questions! xx
Just made this for the second time last night, it’s becoming my favorite salad! The candied pecans are so yummy and easy. I’m dairy free right now so I skipped the cheese and didn’t miss it at all, there was so much flavor in this gem of a salad! Thank you!
Hey Heidi,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
This is my new favorite salad. It takes a little prep/planning ahead but is easy to make if you have a little bit of time. It is delicious. I ran out of feta the second time I made it and substituted vintage aged cheddar that I crumbled up. Excellent!!! I could eat the entire thing by myself 🙂
Hey Beth,
Happy Holidays!! I’m so glad you enjoyed this recipe and appreciate you making it! Thanks for your comment:) xx
I have made this salad two years in a row and it’s such a hit! When my husband is requesting it, I know it’s officially in the seasonal rotation. We put a little less cayenne that instructed and it’s perfect for us.
Love to hear this, Amanda! Thanks so much for making this salad, I’m so glad it is always enjoyed! Have a great Tuesday! xx
Hi! Can I use something other than ACV?
Hi Kate,
Sure, you could use another vinegar that you enjoy. Please let me know if you have any other questions! xx
Making this right now for a Thanksgiving side! Question: how far in advance can the dressing be prepped/how long does it stay good?
Hi Jill,
The dressing is good for 2 weeks in the fridge. Please let me know if you have any other questions! Happy Thanksgiving! xx
This is similar to the one in your book. I made that one tonight. WOW. I never thought I’d see the day that my picky son and husband would be fighting over a kale salad but here we are. This will be my go to for a snazzy salad for guests and special occasions. Absolutely incredible. Thank you!
Hey Peggy,
Fantastic! I am so glad you enjoyed this recipe, thanks a lot for making it! Happy Thanksgiving! xxT
Hi Tieghan
I am interested in making this salad for Thanksgiving. I was wondering if I can roast the nuts ahead of time?
Thanks and Happy Thanksgiving
Eileen
Hi Eileen,
Totally, that will work well for you, just keep them in an airtight container. Please let me know if you have any other questions! Happy Holidays! x
Loved by all my thanksgiving guests! And bonus for being such an easy prep.
Hi Nicolette,
Happy Weekend! Thanks so much for giving this recipe a try, I’m so glad it turned out nicely for you! xxT
Would spinach work well in this dish? Family doesn’t care for kale or arugula. If not we can do the romaine you recommended! Thanks!
Hey Liz,
Totally, spinach will work nicely for you! I hope you love this salad. Happy Friday! xx
I have brought this several places, but I just brought it for the second year in a row to our Thanksgiving work potluck – and let me tell you, it gets just RAVE reviews! Everyone wants the recipe or at least the dressing recipe. I’m usually known for bringing desserts, but I feel this salad just stole the show! Thank you for a wonderful, flavorful, and festive recipe!
And anyone thinking to skip the nut roasting situation – just don’t! It’s really so easy and just SO good! Honestly you barely have to measure anything. Just nuts/seeds on the pan on top of parchment (no clean up), maple drizzle, a dash of cayenne, and roast!
The best! Thank you so much!!
Aww, thank you so much, Heather! I am so glad to hear this salad is always enjoyed! I appreciate you making it so often and sharing with others! Happy Holidays! xx
Made this tonight and my husband said “it was the best salad he ever had.” Thank you! Such an amazing combination of flavors, and the dressing was fantastic.
Hey Jill,
Happy Monday! I’m so glad you enjoyed this salad and appreciate you making it! Have a wonderful week! xxT