Description

Crisp Honeycrisp apples, creamy feta, avocado, pomegranate, and spiced nuts come together with prosciutto and a fall-inspired vinaigrette over a bed of arugula or kale. This salad is fresh, seasonal, and perfect for autumn meals or holiday gatherings.

Ingredients

Scale

For the salad:

¼ cup raw pecans

2 tablespoons pumpkin seeds (pepitas)

3 tablespoons maple syrup

½ teaspoon cayenne pepper

¼ teaspoon ground cinnamon

Flaky sea salt, to taste

3 ounces thinly sliced prosciutto

6 cups arugula (or shredded kale, if you prefer a heartier green)

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 tablespoon Dijon mustard

1 tablespoon apple butter (optional, for extra apple depth)

2 teaspoons honey or maple syrup

1 tablespoon fresh thyme leaves

2 teaspoons chopped fresh sage

Kosher salt and black pepper, to taste

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Instructions

Preheat and prepare baking sheet.
Preheat your oven to 350 °F (≈ 175 °C). Line a baking sheet with parchment paper for easy cleanup and even baking.
Toss the nuts and seeds with flavorings.
In a bowl, combine pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Stir until the nuts and seeds are evenly coated.
Arrange nuts and prosciutto.
Spread the coated nuts in a single layer on the parchment‑lined baking sheet. Lay the prosciutto slices flat around or intermingled with the nuts (the prosciutto will crisp up in the oven).
Bake to toast.
Bake for 10 to 15 minutes, keeping a close eye. You want the nuts toasted (but not burnt) and the prosciutto crisp. Remove from oven and immediately sprinkle flaky sea salt over the warm nut mixture. Let cool slightly.
Assemble salad base.
While the nuts cool, in a large salad bowl combine the arugula (or kale), sliced Honeycrisp apples, diced avocado, and pomegranate arils.
Make the apple vinaigrette.
In a jar with a tight‑fitting lid (or a small bowl with a whisk), combine olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, thyme, sage, salt, and pepper. Seal and shake (or whisk) until emulsified. Taste and adjust seasoning to your liking.
Dress, toss, and top.
Pour the vinaigrette over the salad greens and gently toss so everything is evenly coated. Then top with the spiced nuts, crisp prosciutto bits, and crumbled feta cheese.
Serve immediately.
This salad is best enjoyed fresh, while the nuts and prosciutto still have some crisp texture.

Notes

Use lemon juice on apples if prepping ahead to prevent browning.

The vinaigrette can be made 1–2 days ahead.

Omit prosciutto for a vegetarian version.

Kale can be substituted for arugula for a heartier texture.

Nutrition

Serving Size: 1 bowl (of 4)
Calories: 420
Sugar: 17g
Carbohydrates: 32g
Protein: 11g