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–+ servings
Autumn Harvest Honeycrisp Apple and Feta Salad.

Autumn Harvest Honeycrisp Apple and Feta Salad Bliss

Discover the vibrant Autumn Harvest Honeycrisp Apple and Feta Salad, a perfect blend of sweet and savory for fall gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Candied Nuts
  • 1 cup Raw Pecans Substitute with walnuts or almonds for variation
  • 1/2 cup Pumpkin Seeds Can be replaced with sunflower seeds if preferred
  • 1/4 cup Maple Syrup Honey can also be used for a different sweetness profile
  • 1/4 teaspoon Cayenne Pepper Omit if sensitive, or use a pinch of black pepper instead
  • 1/2 teaspoon Ground Cinnamon Optional but recommended for warm notes
  • 1/4 teaspoon Flaky Sea Salt Kosher salt works as an alternative
For the Salad Base
  • 4 slices Prosciutto Crispy bacon can be substituted for a smokier taste if desired
  • 4 cups Arugula or Kale Substitute with spinach for a milder flavor
  • 2 medium Honeycrisp Apples Any firm apple variety like Fuji or Gala can be substituted
  • 1 medium Avocado Omit if avoiding fats or substitute with diced cucumber
  • 1/2 cup Pomegranate Arils Swap with dried cranberries or apple chunks if unavailable
  • 1/2 cup Feta Cheese Goat cheese can also be used for a stronger flavor
For the Vinaigrette
  • 1/4 cup Extra Virgin Olive Oil Avocado oil can be a neutral alternative
  • 2 tablespoons Apple Cider Vinegar White wine vinegar serves as a substitute
  • 1 tablespoon Dijon Mustard Yellow mustard is a milder alternative
  • 2 tablespoons Apple Butter Omit if not available, or replace with maple syrup
  • 1 tablespoon Honey or Maple Syrup For additional sweetness if desired
  • 1 teaspoon Fresh Thyme Leaves Substitute with dried thyme at half the amount
  • 1 tablespoon Chopped Fresh Sage Replace with oregano or Italian seasoning as an alternative

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • salad bowl
  • small jar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine raw pecans and pumpkin seeds with maple syrup, cayenne pepper, and ground cinnamon.
  3. Spread the nut mixture on one side of the lined baking sheet and lay slices of prosciutto on the other side.
  4. Bake for 10-15 minutes until the nuts are toasted and fragrant, and the prosciutto is crispy.
  5. In a large salad bowl, combine arugula or kale, sliced Honeycrisp apples, diced avocado, and pomegranate arils.
  6. In a small jar, mix together olive oil, apple cider vinegar, Dijon mustard, apple butter, and sweetener, shaking to combine.
  7. Drizzle dressing over the salad base, toss gently, and top with toasted nuts, crispy prosciutto, and crumbled feta cheese.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftover salad in an airtight container for up to 1-2 days. Keep vinaigrette separate until ready to serve.

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