Description
A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad combining peppery arugula, sweet and crisp Honeycrisp apples, creamy avocado, tart pomegranate arils, crunchy toasted pecans and pumpkin seeds, salty prosciutto, and tangy feta cheese, all brought together with a zesty apple vinaigrette enhanced by fresh herbs.
Ingredients
Scale
Toasted Nuts and Prosciutto
- 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
Salad
- 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 prosciutto.
- Toast Nuts and Prosciutto: On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon ensuring they are evenly coated. Arrange the nut mixture in a single layer, then lay the prosciutto flat around the nuts. Transfer to the oven and bake for 15 minutes until the nuts are toasted and prosciutto is crisp, watching carefully to prevent burning. Sprinkle the toasted nuts with flaky sea salt once out of the oven.
- Prepare Salad Base: While the nuts and prosciutto toast, combine the arugula, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils in a large salad bowl.
- Make the 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, and season with kosher salt and black pepper. Shake the jar vigorously until well emulsified. Taste and adjust seasoning as needed.
- Toss Salad: Pour the apple vinaigrette over the salad ingredients, tossing gently to combine all flavors and ensure everything is well coated.
- Serve: Top the dressed salad with the toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the harmonious autumn flavors!
Notes
- For a vegetarian option, omit the prosciutto or substitute with smoked tempeh or crispy roasted chickpeas.
- You can use kale instead of arugula for a heartier green; massage the kale first to soften.
- Adjust the cayenne pepper amount to control the spiciness of the toasted nuts.
- Apple butter is optional in the vinaigrette but adds depth and richness; substitute with extra honey or maple syrup if omitted.
- Make the vinaigrette ahead and store in the fridge for up to 3 days; bring to room temperature before dressing the salad.
- Use freshly squeezed apple cider vinegar for best flavor in the dressing.
- Watch the nuts and prosciutto closely while baking as they can burn quickly near the end of cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
