When the air turns crisp and the leaves start showing off their fiery colors, nothing makes me happier than pulling out recipes that celebrate fall’s best produce. This Autumn Harvest Honeycrisp Apple and Feta Salad has become my go-to when I need something quick, fresh, and just a little bit fancy. Between the crunchy apples, creamy avocado, tangy feta, and that sweet-spicy crunch of maple pecans—it’s a salad that makes even picky eaters pause mid-bite and say, “Wait…this is salad?!”
As a busy mom of three, I need meals that look like they came straight from a cozy café menu but don’t keep me chained to the kitchen. This one takes just 30 minutes, and honestly, it tastes even better the next day (though there’s rarely any left at my house).
Table of Contents
Why You’ll Love This Autumn Harvest Honeycrisp Apple and Feta Salad
- Quick and easy – 30 minutes from start to table.
- Packed with flavor – sweet, salty, crunchy, tangy—every bite is a surprise.
- Perfect for fall – Honeycrisp apples, pomegranate, and maple? Say no more.
- Crowd-pleaser – great for holidays, potlucks, or weeknight dinners.
What Does This Salad Taste Like?
Imagine taking a crisp bite of fall sunshine—that’s what Honeycrisp apples bring to the table. Pair that with salty prosciutto, nutty pumpkin seeds, and creamy feta, and you’ve got layers of flavor that keep you coming back for forkful after forkful. The vinaigrette? Bright with apple cider vinegar, sweetened just enough with honey, and fragrant with sage and thyme. It tastes like sweater weather in a bowl.
Ingredients You’ll Need for Autumn Harvest Honeycrisp Apple and Feta Salad
When it comes to making this Autumn Harvest Honeycrisp Apple and Feta Salad, the magic is in the balance of textures and flavors. Each ingredient brings its own personality to the bowl—from crisp apples to creamy avocado and crunchy nuts. Here’s a closer look at what you’ll need:
- Raw Pecans (1/4 cup) – These little nuggets add warmth and crunch. When toasted with maple syrup and spices, they transform into sweet, spicy clusters that make every bite exciting. If you love nutty flavors in fall salads, you might also enjoy them in my Apple Cranberry Pecan Salad—another autumn-inspired favorite.
- Pumpkin Seeds (2 tablespoons) – Also called pepitas, these seeds give a satisfying crunch and a nutty undertone. They also tie beautifully into the harvest theme of this salad.
- Maple Syrup (3 tablespoons) – The maple adds a caramel-like sweetness that balances the salty feta and savory prosciutto. Bonus: it also helps those pecans and pumpkin seeds crisp up beautifully in the oven.
- Cayenne Pepper (1/2 teaspoon) – Don’t worry, it won’t make the salad fiery—just gives a subtle warmth that wakes up your taste buds.
- Ground Cinnamon (1/4 teaspoon) – A pinch of this cozy spice makes the nut mixture taste like fall in the best way possible.
- Flaky Sea Salt – After roasting, a sprinkle of flaky salt takes the nuts from good to irresistible.
- Prosciutto (3 ounces) – Thin, salty, and perfectly crisp once baked, prosciutto adds a savory crunch that balances all the sweet notes in the salad. You can skip it for a vegetarian version, but honestly, it’s worth including if you want that extra layer of flavor.
- Arugula or Shredded Kale (6 cups) – This salad works beautifully with either base. Arugula brings peppery freshness, while kale adds heartiness and chew.
- Honeycrisp Apples (2, thinly sliced) – The star of the show! Honeycrisps are juicy, crisp, and perfectly sweet-tart, making them ideal for salads. Their crunch holds up beautifully against greens and dressing.
- Avocado (1, diced) – Creamy avocado adds richness and a buttery texture that balances the crisp apples and crunchy nuts.
- Pomegranate Arils (from 1 pomegranate) – Little ruby jewels that pop with juicy tartness. They also make the salad look absolutely stunning on the table.
- Feta Cheese (1/2 cup, crumbled) – Salty, tangy, and creamy, feta ties all the flavors together. The contrast of feta with the sweet apples is unforgettable.
For the Apple Vinaigrette:
- Extra Virgin Olive Oil (1/3 cup) – The foundation of a good vinaigrette, adding richness and smoothness.
- Apple Cider Vinegar (1/4 cup) – Bright and tangy, this pairs perfectly with apples and keeps the flavors lively.
- Dijon Mustard (1 tablespoon) – Gives the dressing body and a subtle zing.
- Apple Butter (1 tablespoon, optional) – If you have it, apple butter adds extra apple flavor and a lovely touch of sweetness.
- Honey or Maple Syrup (2 teaspoons) – Balances out the tang with just the right amount of sweetness.
- Fresh Thyme Leaves (1 tablespoon) – Earthy and aromatic, thyme adds depth to the vinaigrette.
- Fresh Sage (2 teaspoons, chopped) – Sage is one of those herbs that instantly makes a dish taste like fall.
- Kosher Salt and Black Pepper – Season to taste and let the flavors shine.
👉 Every ingredient in this Autumn Harvest Honeycrisp Apple and Feta Salad has its role to play, creating that irresistible sweet-savory-crunchy-creamy balance. And the best part? They’re all easy to find in your local grocery store during autumn—making this the kind of recipe you’ll come back to again and again.
How to Make Autumn Harvest Honeycrisp Apple and Feta Salad
Step-by-Step Instructions for Making Autumn Harvest Honeycrisp Apple and Feta Salad
Making this Autumn Harvest Honeycrisp Apple and Feta Salad is simple, but with a few extra details and tips, you’ll create something that looks restaurant-worthy while keeping it stress-free. Let’s walk through it together:
Step 1: Preheat and Prep Your Baking Sheet
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the maple syrup-coated nuts from sticking and makes cleanup so much easier (because nobody has time to scrub sticky trays when dinner’s waiting).
👉 Tip: If you don’t have parchment, lightly oil the pan, but parchment really does the best job here.
Step 2: Toast the Nuts and Crisp the Prosciutto
In a small bowl, toss together your pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon until evenly coated. Spread them out on the baking sheet in a single layer—crowding them makes them steam instead of toast.
Next, lay your prosciutto slices flat around the nut mixture. Slide the pan into the oven and bake for 10–15 minutes. Keep a close eye: the nuts should be golden and fragrant, and the prosciutto should crisp up beautifully.
Once done, sprinkle with a touch of flaky sea salt while still warm—it sticks better this way and gives you that addictive salty-sweet crunch.
👉 Similar to the nut topping in my Roasted Beetroot Pumpkin Salad, this combo will have you sneaking bites straight from the tray.
Step 3: Build the Salad Base
While the nuts and prosciutto cool, grab your largest salad bowl (trust me, you’ll want the space for tossing). Add:
- Arugula or kale as your green base.
- Thinly sliced Honeycrisp apples—the star of this Autumn Harvest Honeycrisp Apple and Feta Salad.
- Diced avocado for creaminess.
- Juicy pomegranate arils for color and a burst of tart flavor.
👉 Tip: If you’re using kale, massage it first with a drizzle of olive oil to soften it up. It makes a huge difference in texture.
Step 4: Shake Up the Apple Vinaigrette
In a mason jar (or any jar with a lid), combine:
- Extra virgin olive oil
- Apple cider vinegar
- Dijon mustard
- Optional apple butter
- Honey or maple syrup
- Fresh thyme + chopped sage
- Salt and black pepper
Secure the lid and shake vigorously until the dressing emulsifies and looks creamy. Give it a taste—too tangy? Add a bit more honey. Too sweet? A splash more vinegar will balance it out.
👉 Pro Tip: Make extra vinaigrette. It keeps for up to a week in the fridge and tastes amazing on roasted veggies or even as a marinade for chicken.
Step 5: Dress and Toss
Pour the vinaigrette over your salad base. Use salad tongs to gently toss everything together, making sure those apple slices and avocado cubes get a nice glossy coat without getting squished.
👉 Tip: Dress the salad right before serving so the greens stay crisp and fresh.
Step 6: Add the Crunchy Toppings and Feta
Now for the fun part—add the maple-spiced pecans, pumpkin seeds, crispy prosciutto, and crumbled feta right on top. These final touches take the salad from “just another bowl of greens” to a show-stopper.
👉 If you’re serving this for Thanksgiving or a holiday dinner, scatter on a few extra pomegranate arils for a festive look.
Step 7: Serve and Enjoy
Bring the bowl to the table and watch it disappear. This salad is hearty enough to be a main dish with some crusty bread, but it also shines as a side alongside cozy fall recipes like my Apple Stuffed Acorn Squash.
✨ There you have it—your Autumn Harvest Honeycrisp Apple and Feta Salad, step by step. It’s colorful, flavorful, and absolutely worthy of being on repeat all season long.
Tips and Tricks for Perfect Salad Every Time
- Watch the prosciutto closely. It goes from perfectly crisp to burnt in a blink.
- Swap it out. No Honeycrisps? Try Pink Lady or Gala apples.
- Prep ahead. Toast nuts and make dressing a day before; assemble fresh when ready.
- Avocado tip. Toss it in lemon juice before adding—it keeps it pretty and green.
- Holiday hack. Serve this as your Thanksgiving starter—it lightens up a heavy meal beautifully.
Storage
This salad is best enjoyed fresh, but here’s the rundown:
- Store leftover salad (without dressing) in the fridge for up to 2 days.
- Keep dressing in a sealed jar for 1 week.
- Toasted nuts can be stored in a container at room temp for 5 days (if they last that long).
FAQs
Can I make this vegetarian?
Absolutely! Skip the prosciutto—it’s still delicious with just the nuts and feta.
What if I don’t like arugula?
Kale, spinach, or mixed greens all work well.
Can I double this recipe for a crowd?
Yes! Just scale up, but I recommend dressing right before serving to keep everything crisp.
Conclusion
This Autumn Harvest Honeycrisp Apple and Feta Salad is like fall’s greatest hits in one bowl—sweet apples, savory prosciutto, creamy feta, and a zingy apple vinaigrette. It’s quick enough for a weeknight but beautiful enough for the holiday table. So grab those Honeycrisps while they’re in season and give this one a try—you just might find your new favorite fall salad. 🍏✨
If you make it, let me know in the comments—or tag me on Instagram. I love seeing your creations!
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Print
Autumn Harvest Honeycrisp Apple and Feta Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed
- Cuisine: American
Description
A vibrant fall salad featuring crisp Honeycrisp apples, creamy avocado, crunchy maple-spiced nuts, crispy prosciutto, and tangy feta, all tossed in a fragrant apple vinaigrette.
Ingredients
1/4 cup raw pecans
2 tablespoons pumpkin seeds (pepitas)
3 tablespoons maple syrup
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Flaky sea salt, to taste
3 ounces 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
For the 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
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, toss pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread in a single layer on the baking sheet.
3. Arrange prosciutto slices around the nut mixture and bake for 10–15 minutes, until nuts are golden and prosciutto is crisp.
4. Sprinkle with flaky sea salt while warm and let cool.
5. In a large salad bowl, add arugula or kale, sliced apples, diced avocado, and pomegranate arils.
6. In a mason jar, combine olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, thyme, sage, salt, and pepper. Shake until emulsified.
7. Pour vinaigrette over the salad base and toss gently to combine.
8. Top with the roasted nut mixture, crispy prosciutto, and crumbled feta.
9. Serve immediately and enjoy.
Notes
Massage kale with a drizzle of olive oil if using to soften the texture.
Dress the salad just before serving to keep the greens crisp.
Extra vinaigrette can be stored in the fridge for up to a week.
Omit prosciutto for a vegetarian version.
