Description
This Autumn Harvest Honeycrisp Apple and Feta Salad combines crisp, sweet apples with creamy avocado, tangy feta, and crunchy toasted pecans and pumpkin seeds, all brought together with a flavorful apple vinaigrette. Finished with crispy prosciutto and pomegranate arils, it offers a delicious balance of textures and tastes perfect for a light lunch or festive side dish during the fall season.
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 (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Toast Nuts and Prosciutto: On the prepared baking sheet, toss together pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until evenly coated. Spread the nut mixture in a single layer and arrange the thinly sliced prosciutto flat around the nuts. Place in the oven and bake for 10-15 minutes or until the nuts are toasted and fragrant and the prosciutto becomes crispy. Keep a close eye to avoid burning. Once done, sprinkle the toasted nuts with flaky sea salt for added flavor.
- Prepare Salad Base: While the nuts and prosciutto are baking, in a large salad bowl, combine the arugula (or shredded kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to mix these fresh ingredients together.
- Make Apple Vinaigrette: In a jar or small container with a lid, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped sage, kosher salt, and black pepper. Secure the lid and shake vigorously until the dressing is well emulsified. Taste and adjust seasoning as necessary.
- Toss Salad and Serve: Pour the prepared vinaigrette over the salad mixture, tossing gently to evenly coat all ingredients. Top the salad with the warm toasted nuts, crispy prosciutto slices, and crumbled feta cheese. Serve immediately and enjoy the delightful medley of autumn flavors.
Notes
- You can substitute arugula with shredded kale or mixed greens based on preference.
- Adjust the cayenne pepper amount to control the spice level in the toasted nuts.
- Apple butter is optional but adds a richer depth of flavor to the vinaigrette.
- To save time, nuts and prosciutto can be toasted ahead and stored in an airtight container for up to two days.
- For a vegetarian version, omit the prosciutto and consider adding roasted chickpeas or smoked tofu for protein.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 14 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
