Name: Autumn Harvest Honeycrisp Apple and Feta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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, to taste; 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; 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

If you’re like me and crave flavors that truly capture the essence of fall, then this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is going to be your new go-to. It’s that perfect marriage of sweet, savory, and a little bit spicy that wakes up your taste buds and makes you feel all cozy inside. I just love how the crisp Honeycrisp apples bring brightness, and the salty feta adds a punch of creaminess — it’s like autumn on a plate, but fresh and light enough to enjoy any time.

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Why You’ll Love This Recipe

Seasonal Flavors: Honeycrisp apples and fall spices create an authentic autumn taste.
Balanced Texture: Crunchy nuts, crisp apples, creamy avocado, and salty feta all in one bowl.
Easy to Make: With minimal prep and simple steps, you’ll have this impressive salad ready in about 30 minutes.
Versatile and Customizable: You can swap greens, nuts, or cheese to suit your preferences easily.

A white bowl filled with a fresh salad layered with bright green arugula leaves as the base, topped with thinly sliced red apple pieces arranged in neat rows across the top. Scattered among the arugula and apples are dark red pomegranate seeds, crunchy toasted seeds and nuts with a golden brown color, small chunks of creamy white cheese, and some crispy bacon bits with a deep reddish-brown hue. A wooden spoon rests on the side of the bowl, and the scene is set on a white marbled surface with a wooden bowl in the background. Photo taken with an iphone --ar 2:3 --v 7 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salad recipes, honeycrisp apple salad, easy autumn salad, seasonal apple salad

Ingredients You’ll Need

The ingredients in this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe come together to hit every flavor and texture note you want in a fall salad. I always recommend fresh, crisp Honeycrisp apples because their sweetness and tartness stand out beautifully. Also, don’t skip the toasted nuts — they’re a game-changer!

Flat lay of raw pecans, pumpkin seeds, small white bowl of maple syrup, small white bowl of cayenne pepper, small white bowl of ground cinnamon, flaky sea salt sprinkled in a small white dish, thinly sliced prosciutto laid neatly, fresh arugula leaves, thinly sliced honeycrisp apples arranged in a fan, diced ripe avocado, bright red pomegranate arils, crumbled feta cheese piled in a small white bowl, small white bowls of extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter, honey, fresh thyme leaves, chopped fresh sage, kosher salt and black pepper in small white bowls, all ingredients fresh and natural, balanced symmetrical layout placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Autumn Harvest Honeycrisp Apple and Feta Salad, fall apple salad recipes, honeycrisp apple salad, easy autumn salad, seasonal apple salad

Raw Pecans: Toast them to deepen their nuttiness and give a lovely crunch.
Pumpkin Seeds: Add an extra layer of texture and a subtle earthiness.
Maple Syrup: Brings natural sweetness and pairs perfectly with the spices.
Cayenne Pepper: Just a little to add warmth without overpowering the salad.
Ground Cinnamon: A dash for that cozy fall aroma everyone loves.
Flaky Sea Salt: Sprinkle lightly to enhance all the flavors.
Prosciutto: Crisps up in the oven to add a salty, savory contrast.
Arugula or Shredded Kale: Choose peppery arugula for brightness or kale for a heartier bite.
Honeycrisp Apples: Thinly sliced to keep every bite fresh and crunchy.
Avocado: Adds creaminess without weighing the salad down.
Pomegranate Arils: Jewel-like bursts of tangy sweetness and color.
Feta Cheese: Crumbled over the top for that salty, creamy pop.
Extra Virgin Olive Oil: Base of the vinaigrette for richness.
Apple Cider Vinegar: Gives the dressing a bright, tangy kick.
Dijon Mustard: Helps emulsify the dressing and adds a subtle sharpness.
Apple Butter (Optional): For a deeper apple flavor in the vinaigrette.
Honey or Maple Syrup: Balances the acidity with sweetness in the dressing.
Fresh Thyme and Sage: Herbs that bring earthy, aromatic notes.
Kosher Salt and Black Pepper: Essential to season the dressing just right.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe is how easy it is to tweak to your liking. I’ve played around with a few twists that made it feel brand new each time — and I encourage you to do the same!

Nut-Free Version: I swapped out pecans and pumpkin seeds for toasted sunflower seeds when hosting friends with allergies — still loved the crunch!
Vegan Variation: Replacing feta with crumbled tofu or vegan cheese works surprisingly well, and I usually drizzle extra maple syrup over the top.
Greens Swap: Sometimes I use baby spinach or mixed greens for a milder base, which my kids prefer.
Protein Boost: Grilled chicken or chickpeas are great add-ins if you want to make this more of a meal.

How to Make Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Step 1: Toast the Nuts and Crisp the Prosciutto

Start by preheating your oven to 350°F. Toss the raw pecans and pumpkin seeds with maple syrup, cayenne pepper, ground cinnamon, and a sprinkle of flaky sea salt on a baking sheet lined with parchment. Lay the prosciutto slices flat around the nuts. Pop the whole sheet into the oven for about 10–15 minutes — watch closely! The nuts should get toasty and the prosciutto turns irresistibly crispy without burning. This step adds the deepest flavor dimension and texture to the salad.

Step 2: Assemble Your Fresh Ingredients

While the nuts and prosciutto cook, toss your base greens — I usually use arugula for that peppery snap — with thin slices of Honeycrisp apples, diced avocado, and vibrant pomegranate arils in a large salad bowl. This creates a beautiful canvas that balances freshness and luxurious creaminess.

Step 3: Whip Up the Apple Vinaigrette

In a jar with a lid, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter if you’re using it, honey or maple syrup, fresh thyme leaves, chopped sage, kosher salt, and black pepper. Shake it like you’re dancing in your kitchen — until everything emulsifies. Taste it to adjust sweetness or tanginess. This vinaigrette is vibrant, herbaceous, and really ties the whole salad together.

Step 4: Dress, Toss, and Top

Pour your freshly made vinaigrette over the salad ingredients and toss gently but thoroughly. Then, scatter the crunchy toasted nuts, crispy prosciutto, and salty feta cheese on top. It’s a bit like painting with flavor — every bite will have that perfect blend of sweet, salty, creamy, and crispy!

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Pro Tips for Making Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Watch the Nuts and Prosciutto: Oven times vary, so keep a close eye near the end to avoid burning and get that perfect crunch.
Use a Jar for Vinaigrette: Shaking your dressing in a sealed jar ensures it emulsifies smoothly without whisking or extra dishes.
Prep Ahead: Toast the nuts and crisp the prosciutto a day before to save prep time, just add them right before serving to keep their texture.
Slice Apples Thinly: Thin slices help apples mingle with the greens so every forkful is balanced and easy to eat.

How to Serve Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Autumn Harvest Honeycrisp Apple and Feta Salad Recipe - Serving

Garnishes

I like to garnish this salad with extra fresh thyme leaves or a light drizzle of additional maple syrup if I want to amp up the sweetness just a bit. Sometimes, I’ll add a few toasted walnuts for variety or a sprinkle of cracked black pepper to bring out the herbal notes more.

Side Dishes

This salad pairs beautifully with warm butternut squash soup or a hearty roasted chicken main. I’ve also enjoyed it alongside some crusty artisan bread to soak up any leftover vinaigrette — it’s pure comfort. When I’m keeping it lighter, a bowl of quinoa or wild rice complements the textures nicely.

Creative Ways to Present

For special occasions, I like to serve this Autumn Harvest Honeycrisp Apple and Feta Salad Recipe in clear glass bowls or on wooden serving boards with prosciutto artfully arranged on the side. Adding edible flowers or extra pomegranate arils makes it look festive and fresh — perfect for holiday gatherings or a cozy dinner party.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad separately from the nuts and prosciutto to keep everything crisp. I usually pack the greens with apples and avocado in an airtight container and the toasted nuts and prosciutto in another. This keeps the salad fresh for up to 2 days.

Freezing

This salad doesn’t freeze well because of the fresh apples and avocado, which get watery and mushy. I’d recommend enjoying it fresh or just freezing the vinaigrette separately if you want to prep ahead — then thaw and toss at serving time.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you’re pairing it with warm sides, simply plate your salad freshly tossed while the other dishes heat up. That contrast really highlights the vibrant flavors.

FAQs

Can I make this salad ahead of time?

Absolutely! Just keep the toasted nuts, prosciutto, and dressing separate and add them right before serving to maintain the best textures and flavors.
What other apples can I use besides Honeycrisp?

While Honeycrisp is ideal for its crispness and balanced sweetness, alternatives like Fuji, Pink Lady, or Gala apples will also work well in this salad.
Can I substitute the feta cheese?

Yes! Goat cheese or ricotta salata are great substitutes that offer a similar creamy, tangy element. For dairy-free options, try a vegan cheese or simply omit.
Is this salad suitable for meal prep lunches?

It’s fantastic for meal prep if you store ingredients separately and assemble just before eating. The apples and avocado can brown if mixed too early, so keep them cool and combined last-minute.

Final Thoughts

This Autumn Harvest Honeycrisp Apple and Feta Salad Recipe has become a staple in my fall cooking rotation because it just feels like the taste of the season in every bite. It’s fresh, vibrant, and comforting all at once—a total crowd-pleaser whether you’re serving it for a casual weeknight or a festive gathering. I hope you enjoy making it as much as I do, and that it brings a little bit of cozy autumn magic to your table.