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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Absolutely delicious! Elegant with layers of flavor and texture. Everyone loved it and it’s my new favorite fall salad.
Hi Lydia,
Happy Sunday! Thank you so much for trying this recipe and sharing your comment, I am so glad it was enjoyed!
I made this salad last year and we all loved it! I will be rushed for time this year so I was wondering, do you think I could make the nuts and prosciutto the day before? Do you think the prosciutto would still be crunchy?
Hey Shawna,
Happy Friday!! Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
Yes, I think that would be perfectly okay for you to do, just keep in an airtight container on the counter.
Great salad! I used goat cheese because I had it on hand. The candied nuts and apples were great.
Hey Debbie,
Happy Friday!! Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
My partner said this is the best salad he has ever had and I agree with him. During apple season we have this salad regularly.
The only tweak I make is that we use Craisins in lieu of pomegranate (we don’t have it often at our local grocer).
Hey Amber,
Thanks a bunch for choosing to make this recipe, I’m so glad to hear it was a hit! I hope you had a great Halloween weekend!
I’m wondering if you could throw a roasted (cubed) sweet potato in the salad? I’ve seen recipes for autumn salads with a roasted sweet potato. Thoughts?
Hey Amy,
Totally, sweet potato would be delicious to add to this salad! Please let me know if you have any other questions!
Sounds delicious!! Just a couple of questions. Can you recommend substitute for the feta?
If making ahead, to keep the apple and avocado from turning brown, do you recommend sprinkling with some lemon juice or would that alter the taste of the salad?
Thanks so much, Lynn! Goat cheese or blue cheese would be great to use in place of feta. To make ahead, I would wait to add the apple and avocado until you are ready to serve. I hope this helps!
Hi there, could I bake the seeds and prosciutto as well as make the vinaigrette a few hours in advance? Would they be okay at room temperature?
Hi Grace,
You bet, that would be totally fine for you to do. I hope you love this salad, please let me know if you have any other questions!
Hi – just making this recipe and the amount of maple syrup seems to be too much for the quantity of nuts. I have a gooey mess! What do you recommend?
Thanks! Excited to try to dressing
Hi Leslie,
Thanks so much for making this recipe! You can add some more nuts to the mixture, but it should be okay after you bake it. I hope you love this salad!
Hi Tieghan! This looks so yummy. Do you think I could keep the foundation for this recipe & just add pasta to make it a fall pasta salad?! Would love any adjustments you’d recommend! 🥰
Hey Bridget,
Thanks so much! Sure, I bet that would work nicely for you. I think orzo or another short cut pasta would be a nice option here. Let me know how it turns out for you!
I made this salad and received rave reviews! I substituted the pomegranate for dried cranberries. I will definitely make this as part of my thanksgiving dinner!
Hi Susan,
Awesome!! Thanks so much for choosing to make this recipe, I’m so glad it was enjoyed. Have the best week!