Autumn Harvest Honeycrisp Apple and Feta Salad – Fresh Fall Perfection

Autumn Harvest Honeycrisp Apple and Feta Salad

This Autumn Harvest Honeycrisp Apple and Feta Salad brings together everything we love about fall crisp apples, sweet maple pecans, salty feta, and juicy pomegranate seeds all tossed in a tangy apple cider vinaigrette. It’s colorful, flavorful, and full of texture in every bite. Whether you’re hosting Thanksgiving, prepping for a fall potluck, or craving something lighter, this salad is a perfect choice for Fall Salad Recipes Autumn lovers. Healthy, vibrant, and easy to make it’s the ultimate Fall Harvest Salad that’ll have everyone asking for seconds.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 6 | Calories: 360 kcal

Ingredients

For the Salad

• ¼ cup raw pecans
• 2 tbsp pumpkin seeds
• 3 tbsp maple syrup
• ½ tsp cayenne pepper
• ¼ tsp ground cinnamon
• Flaky sea salt, to taste
• 3 oz thinly sliced prosciutto
• 6 cups arugula or shredded kale
• 2 Honeycrisp apples, thinly sliced
• 1 avocado, diced
• Arils from 1 pomegranate
• ½ cup crumbled feta cheese

For the Apple Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp apple butter (optional, for sweetness)
• 2 tsp honey or maple syrup
• 1 tbsp fresh thyme leaves
• 2 tsp chopped fresh sage
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Toast the nuts & crisp the prosciutto:
Preheat oven to 350°F. Line a baking sheet with parchment paper. Toss the pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon, then spread in a single layer. Arrange prosciutto slices on the same pan. Bake for 10–15 minutes, until the nuts are toasted and the prosciutto is crispy. Sprinkle the nuts with flaky sea salt and set aside to cool.

Build the salad base:
In a large bowl, combine arugula (or kale), thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils.

Make the vinaigrette:
Add olive oil, apple cider vinegar, Dijon mustard, apple butter, honey (or maple syrup), thyme, sage, salt, and pepper to a small jar. Shake until fully blended and emulsified. Taste and adjust seasoning if needed.

Assemble & serve:
Pour the vinaigrette over the salad and toss gently to coat. Top with the toasted nuts, crispy prosciutto, and crumbled feta. Serve immediately for the freshest flavor and crunch!

Pro Tip: For a vegetarian version, simply skip the prosciutto the salad still tastes incredible thanks to the mix of sweet and savory ingredients.

Pro Tips

• Make-ahead magic: Prepare the vinaigrette and nuts a day early for quicker assembly.
• Swap it out: Use goat cheese instead of feta or spinach instead of arugula for a softer texture.
• Extra crunch: Add sliced pears, roasted pumpkin seeds, or candied walnuts for variety.
• Perfect for parties: Double the recipe to make one of the best Fall Salads For A Crowd at any gathering!

Nutrition Info (Per Serving)

Note: Nutrition values are approximate and may vary depending on the exact ingredients used.

For More Recipes Follow Me in Pinterest

Conclusion – Fresh, Sweet & Savory Fall Delight

This Autumn Harvest Honeycrisp Apple and Feta Salad is everything a fall salad should be crisp, colorful, and bursting with flavor. It’s one of those Autumn Salad Recipes that’s easy enough for a weeknight yet beautiful enough for a holiday table. With crunchy nuts, juicy apples, creamy feta, and a tangy vinaigrette, this Fall Harvest Salad celebrates the best flavors of the season in every bite!

FAQs