Autumn Harvest Honeycrisp Apple and Feta Salad bursts with crisp apples, creamy feta, and crunchy candied nuts. It’s sweet, tangy, and just the right mix of textures. Perfect for Thanksgiving or any cozy fall dinner, this salad feels festive yet simple to prepare.
Table of Contents
Ingredients You’ll Need
The heart of this salad lies in its balance of flavors and textures. Every ingredient brings a unique role to the table, and together they create a dish that feels fresh yet satisfying.
Fresh produce – Honeycrisp apples, arugula or kale, avocado, pomegranate
Honeycrisp apples deliver the signature sweet crunch that pairs so well with savory toppings. Their juicy bite keeps the salad refreshing, while the arugula or kale adds earthy greens. If you go with kale, massage it with olive oil to soften its texture. Avocado adds creaminess, and the bright pomegranate arils bring bursts of tang and color that look stunning in the bowl.
Proteins and extras – prosciutto, feta, nuts, and seeds
In the Autumn Harvest Honeycrisp Apple and Feta Salad, the prosciutto bakes into crispy ribbons that give a salty crunch, almost like bacon. Feta cheese crumbles add creamy sharpness, which balances the sweetness of fruit. Toasted pecans and pumpkin seeds coated in maple syrup and spices make the salad extra festive, with nutty caramelized notes that feel just right for fall gatherings.
Dressing essentials – apple cider vinaigrette with herbs
The apple cider vinaigrette ties everything together. Olive oil, apple cider vinegar, Dijon mustard, and a touch of honey or maple syrup create a tangy-sweet base. Fresh thyme and sage add herbal warmth, making the flavors distinctly autumnal. A spoonful of apple butter is optional but deepens the sweetness beautifully, especially when paired with the Autumn Harvest Honeycrisp Apple and Feta Salad.
Step-by-Step Instructions
The Autumn Harvest Honeycrisp Apple and Feta Salad comes together in about 30 minutes, making it easy for weeknights and elegant enough for holiday tables.
Preparing the candied nuts and crispy prosciutto
First, preheat your oven to 350°F and line a baking sheet with parchment. Toss pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon. Spread them on one side of the sheet, then lay the prosciutto slices flat on the other side. Bake for 10–15 minutes until the nuts are golden and the prosciutto is crisp. Immediately sprinkle flaky sea salt over the warm nuts so it clings nicely. Keep a close eye so nothing burns, since both can overcook quickly. These toppings are key to the crunch in the Autumn Harvest Honeycrisp Apple and Feta Salad.
Building the salad base with greens and fruit
While the nuts cool, grab a large bowl. Add the arugula or kale, thinly sliced Honeycrisp apples, diced avocado, and pomegranate arils. This combination forms a colorful, vibrant base full of crunch, creaminess, and freshness, setting the stage for the Autumn Harvest Honeycrisp Apple and Feta Salad.. If you’re prepping ahead, wait to slice the apples until just before serving so they stay crisp and bright. Fresh apples are essential in the Autumn Harvest Honeycrisp Apple and Feta Salad, giving it crunch and sweetness.
Whisking together the apple cider vinaigrette
In a small jar, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, fresh thyme, sage, and a pinch of salt and black pepper. If you like a richer flavor, add apple butter. Shake until the dressing emulsifies into a smooth blend. Taste and adjust the sweetness or acidity to match your preference.
Assembling and serving for the best flavor
Pour the vinaigrette over the greens and toss gently until everything is lightly coated. Just before serving, top with the candied nuts, crispy prosciutto, and crumbled feta. This ensures the crunchy toppings stay crisp. Serve the Autumn Harvest Honeycrisp Apple and Feta Salad right away as a festive side dish, or add roasted chicken or turkey slices to make it a hearty main.
Recipe Notes and Variations
The Autumn Harvest Honeycrisp Apple and Feta Salad is flexible, so you can adjust it based on what’s in your kitchen or who’s coming to dinner.
Substitutions – kale for arugula, goat cheese for feta, cranberries for pomegranate
If you prefer a sturdier green, kale is an excellent substitute for arugula, especially when massaged with olive oil. Goat cheese works just as well as feta, bringing a tangy creaminess. And if you don’t have fresh pomegranate, dried cranberries add a chewy, sweet-tart element that still feels festive.
Tips for prepping ahead and storing leftovers
You can prep the vinaigrette and nuts a day in advance. Keep them stored separately, then toss the salad just before serving. If storing leftovers of the Autumn Harvest Honeycrisp Apple and Feta Salad, keep the dressing apart to prevent sogginess.. Apples should be sliced fresh each time to avoid browning.
Adjusting sweetness, spice, and crunch to taste
For more sweetness, add extra honey or apple butter to the vinaigrette. To turn up the spice, increase the cayenne in the candied nuts. You can also toss in extra pumpkin seeds or sunflower seeds for added crunch. This recipe is forgiving, so don’t be afraid to adjust until it tastes just right for you.
Related Recipes to try
- sweet and cozy caramel apple cheesecake bars
- homemade apple fritters with apple cider
- moist and buttery apple crumb cake
- easy crescent roll apple turnovers
- ultimate apple crisp recipe
- festive caramel apple punch for Thanksgiving
Conclusion
Why this salad is the ultimate autumn harvest recipe
The Autumn Harvest Honeycrisp Apple and Feta Salad recipe captures everything people love about fall: crisp apples, warm spices, sweet-tart flavors, and hearty crunch. It’s light yet satisfying, making it the perfect contrast to heavier holiday dishes.
Final encouragement to try it for Thanksgiving or any fall gathering
Bring this Autumn Harvest Honeycrisp Apple and Feta Salad to your Thanksgiving table, and it will quickly become a family favorite. It’s colorful, crowd-pleasing, and simple enough to prepare without stress. For more inspiration, you can even find seasonal plating ideas on my Pinterest boards.
Print
Autumn Harvest Honeycrisp Apple and Feta Salad
- Total Time: 30 minutes
- Yield: 6 1x
Description
Crisp Honeycrisp apples, creamy feta, spicy maple nuts, and crispy prosciutto tossed with an herby apple cider vinaigrette. Sweet, tangy, and crunchy for a festive fall side.
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
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
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
Instructions
1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Toss pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon. Spread on one side of the sheet.
3. Arrange prosciutto flat on the other side. Bake 10 to 15 minutes until nuts are toasted and prosciutto is crisp.
4. Sprinkle warm nuts with flaky sea salt. Cool slightly.
5. In a large bowl combine arugula or kale, sliced apples, avocado, and pomegranate arils.
6. Add olive oil, apple cider vinegar, dijon, apple butter if using, honey or maple, thyme, sage, salt, and pepper to a jar. Seal and shake until emulsified.
7. Pour vinaigrette over the salad and toss gently to coat.
8. Top with roasted nuts, crispy prosciutto, and crumbled feta just before serving.
Notes
Kale can replace arugula but massage with olive oil and salt first.
Goat cheese may be used instead of feta.
Apple butter adds extra sweetness but is optional.
Watch nuts and prosciutto closely while baking to prevent burning.
Store vinaigrette separately if prepping ahead.
Pomegranate can be swapped with dried cranberries in a pinch.
Serve as a side or add roasted chicken or turkey to make it a main.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Thanksgiving
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
