Description
This Autumn Harvest Honeycrisp Apple and Feta Salad brings together the sweet crunch of apples, creamy avocado, and tangy feta with the warm flavors of toasted pecans and prosciutto. Tossed in a zesty apple vinaigrette infused with fresh herbs, this salad is a perfect seasonal dish balancing texture and taste for a delightful fall meal.
Ingredients
Scale
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, 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
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 and prepare baking sheet: Preheat your oven to 350° F and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Toast nuts and bake prosciutto: On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon. Arrange them in a single layer. Lay thin slices of prosciutto flat around the nuts. Place the baking sheet in the oven and bake for 15 minutes or until the nuts are toasted and the prosciutto is crisp, monitoring carefully to avoid burning. Once done, sprinkle the nuts with flaky sea salt.
- Assemble salad base: While the nuts and prosciutto bake, combine arugula (or shredded kale), thinly sliced honeycrisp apples, diced avocado, and pomegranate arils in a large salad bowl.
- Make the apple 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, chopped sage, kosher salt, and black pepper. Shake well to emulsify. Taste and adjust seasonings if needed.
- Toss salad with dressing and toppings: Pour the vinaigrette over the salad ingredients and toss gently to combine. Top the salad with the toasted nuts, crisp prosciutto, and crumbled feta cheese. Serve immediately and enjoy the blend of autumn flavors!
Notes
- Use arugula for a peppery bite or kale for a more robust texture; both complement the sweet and savory flavors.
- Maple syrup can be substituted with honey if preferred, especially in the nut coating and vinaigrette.
- For a vegetarian version, omit prosciutto and consider adding roasted chickpeas or grilled tofu for added protein.
- Keep an eye on the nuts and prosciutto in the oven as they can brown quickly and burn if left unattended.
- If apple butter is unavailable, extra apple cider vinegar and honey can balance the vinaigrette nicely.
- Prepare the vinaigrette in advance and refrigerate; shake well before using.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 20 mg
