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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!
This post was originally published on September 22, 2021
Made this tonight. It was one of the best salads I have ever made. Thanks so much for your wonderful recipes. I just ordered your cookbook. I can’t wait to receive it and start trying more of your recipes.
Hey Melanie,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Amazing! I made without apple butter and sage and still turned out great. My boyfriend said to add it to our list of recipes for another time. He loved it!
Hey Samantha,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
This looks so lovely. I love feta and apple together.
Thanks so much Lauren!
Loved this salad. The spicy greens paired with the sweet ingredients was a nice balance. And the prosciutto! What a great ingredient to add to these flavors. Salty, fatty, crisp… so good. Grapes are in season in Texas so I used a cup of those cut in half instead of pomegranate. And I added some diced baked boneless skinless chicken thighs seasoned with paprika, garlic powder, salt, and pepper for a little extra protein. Both were good additions.
Hi Erika,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I love this salad and have made it a few times! Any tips on making it ahead of time? I’d like to bring it to a party.
Hi Angela! I would just suggest making the nuts and the prosciutto ahead of time and storing the other ingredients in small separate containers and then when you’re ready to serve just throw everything in! 🙂 xTieghan
Made this for dinner tonight! The flavors and textures were fantastic! Will be making this often.
Hey Jen,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
When Tieghan says “pay attention” to the buts and prosciutto… listen to her!
(Luckily I had enough to make a second batch!) 🙂
Thanks for trying the recipe David!
DELICIOUS! (Even after burning the first batch of nuts & seeds.) Big winner last night!
Hey David,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Ooohhh!! That was really good, Tieghan! Going to serve this at Thanksgiving or Christmas. Thanks for another great recipe! I made the dressing with homemade apple butter and so glad I did, it added that little extra fall touch of happiness.
Hi Amy,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Made this salad for football Sunday and it was a HIT. Like, a huge hit. The most enthusiastic I’ve had people be about one of my salads lol. I made a lot of the candied pecans and pumpkin seeds too for a “just-in-case” and the extras were a great pre-dinner snack! I added a bit more cayenne to them as I like a kick and the extra kick was perfect. Such a well-balanced and perfect fall salad. Will for sure make this again and again for future meals!
Hi Rika,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was superb! Might be the best salad I’ve ever had, certainly the best I’ve ever made. The combo of flavors and textures was amazing. Brought to work the next day for lunch and was just as good. This will be on repeat in my house!
Hey Deborah,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Made this salad yesterday and everyone enjoyed it. It looked so pretty and was definitely tasty. It will be a keeper recipe.
Hey Marilyn,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Made this salad tonight – loved how the different flavors and textures all came together so nicely! While the nuts were in the oven, my roommates all gathered in the kitchen because it smelled so good! Thank you for the recipe from a German follower.
Hi Julia,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
As someone who always avoids fruits in savory dishes, I decided to try this recipe. It’s fantastic! I doubled the amount of nuts, and put a little more spice on them. Replaced the pancetta with grilled Halloumi because I don’t eat meat. Excellent!
Hi Michelle,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
A beautiful and delicious salad! Prepared nuts, prosciutto, pomegranate and dressing ahead for a dinner party… The salad assembled very quickly when it was time to serve. Overheard someone saying it was the type of salad found on a restaurant menu. Highly recommend!
Hi Heather,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
DEE-LICIOUS! Used crumbled goat cheese instead of feta. Perfect for lunch 🙂
Hey Karen,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Please consider adding nutritional information to your recipes. I love your food photographer! They do a super job. I just need to watch my carbs, so it would really help me with your wonderful, yummy recipes!
Hi Laura,
Sorry, at this time we only are able to provide the estimated calorie count:) xTieghan