Description
A vibrant Autumn Harvest Honeycrisp Apple and Feta Salad featuring crisp apples, creamy avocado, peppery arugula, and tangy feta cheese, topped with warm toasted pecans, pumpkin seeds, and crispy prosciutto, all brought together with a flavorful apple vinaigrette.
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 and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Toast nuts and prosciutto: In a bowl, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon. Spread this mixture in a single layer on the prepared baking sheet. Lay the thin slices of prosciutto flat around the nuts. Bake in the oven for 10 to 15 minutes, monitoring closely until the nuts are toasted and the prosciutto turns crisp. Once done, sprinkle the toasted nuts with flaky sea salt.
- Assemble the salad base: While the nuts and prosciutto bake, place the arugula (or shredded kale) in a large salad bowl. Add the thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils, giving it a gentle toss to combine the fresh ingredients.
- Make the apple vinaigrette: In a jar 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 fresh sage, and kosher salt and black pepper to taste. Shake vigorously until the vinaigrette is well combined. Taste and adjust seasonings as needed.
- Dress and finish the salad: Pour the apple vinaigrette over the salad mixture and toss gently to coat everything evenly. Top the dressed salad with the warm toasted nuts, crispy prosciutto, and crumbled feta cheese. Serve immediately and enjoy the seasonal flavors!
Notes
- For a vegetarian version, omit the prosciutto or substitute with smoked tempeh or mushrooms.
- The apple butter in the vinaigrette is optional but adds a lovely depth of apple flavor.
- Watch the nuts and prosciutto carefully while baking to avoid burning.
- Use Honeycrisp apples for their perfect balance of sweet and tart and firm texture; substitute with Fuji or Pink Lady if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12 g
- Sodium: 460 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg
