Autumn Harvest Honeycrisp Apple

This Autumn Harvest Honeycrisp Apple salad is my favorite way to celebrate crisp days and bring a burst of fresh flavor to the table. It combines sweet, spicy, and savory elements into a colorful, nutrient-packed meal perfect for a light lunch or a side dish that impresses guests.

I first made this salad when I wanted something vibrant for a fall dinner party and it instantly became a staple in my seasonal rotation.

Ingredients

• Pecans and pumpkin seeds for crunch and a hint of earthiness.: Use raw pecans for toasting so they retain their natural taste
• Maple syrup brings a gentle sweetness tying the nuts and spices together.: Choose pure maple syrup for the best flavor
• Cayenne pepper and ground cinnamon add warm, spicy notes that wake up the salad without overwhelming:
• Flaky sea salt finishes the roasted nuts beautifully and enhances all the flavors:
• Prosciutto gives a salty, crispy contrast.: Pick thin, fresh slices that will crisp quickly in the oven
• Arugula or shredded kale form a peppery, hearty green base.: Fresh, crisp leaves will make the salad more vibrant
• Honeycrisp apples are key for their sweet tang and firm texture.: Pick bright, unbruised apples for the best bite
• Avocado adds creamy softness, balancing the crisp and savory elements.: Use ripe but firm avocado so it doesn't get mushy
• Pomegranate arils provide juicy bursts of flavor and vibrant color.: Choose fresh, plump seeds for maximum sweetness
• Crumbled feta cheese offers tang and richness, making the salad feel luxurious but accessible:
• For the vinaigrette extra virgin olive oil creates a smooth body.: Select fresh oil with a fruity or grassy note
• Apple cider vinegar contributes bright acidity that complements the apple flavors:
• Dijon mustard helps emulsify the dressing and adds subtle depth:
• Apple butter is optional but adds warmth and complexity:
• Honey or maple syrup sweetens and rounds out the tartness without being overly sugary:
• Fresh thyme and sage bring fragrant herbal notes that highlight the autumn vibe:
• Kosher salt and black pepper season the dressing perfectly:

Instructions

Preheat Oven and Prepare Nuts and Prosciutto:

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking. Toss the raw pecans and pumpkin seeds with maple syrup, cayenne pepper, and ground cinnamon until everything is well-coated. Arrange them spread out in a single layer to allow even toasting. Lay thin slices of prosciutto around the nuts without overlapping so they crisp up nicely during baking.

Toast Nuts and Crisp Prosciutto:

Place the baking sheet in the oven and bake for 10 to 15 minutes. Watch carefully as nuts toast quickly and prosciutto can burn if left unattended. The nuts should turn golden and the prosciutto should become crisp but not too dark. Sprinkle the nuts with flaky sea salt as soon as they come out to bring out their flavor.

Combine Salad Ingredients:

While the nuts and prosciutto are toasting, add arugula or shredded kale to a large salad bowl. Thinly slice the Honeycrisp apples—no need to peel them—as the skin adds color and nutrients. Add diced avocado and the bright pomegranate arils to the greens. Toss gently to mix.

Make the Apple Vinaigrette:

In a jar with a secure lid, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter if using, honey or maple syrup, fresh thyme leaves, chopped fresh sage, kosher salt, and black pepper. Shake vigorously to emulsify the dressing. Taste and adjust seasoning to your preference, adding more honey for sweetness or vinegar for tang.

Dress the Salad and Serve:

Pour the vinaigrette over the salad, tossing carefully to coat all ingredients evenly without bruising the greens or avocado. Top with the toasted nuts, crispy prosciutto, and scattered crumbled feta cheese. Serve immediately to enjoy the contrast of textures and flavors at their peak.

My favorite part of this salad is the crunch of toasted nuts combined with the pop of sweet pomegranate arils. It always sparks memories of cozy Sunday afternoons spent at my grandmother's kitchen table enjoying the first crisp days of autumn.

Storage Tips

Store leftover salad components separately to keep textures fresh. Keep toasted nuts and prosciutto in an airtight container at room temperature. Refrigerate any leftover dressed greens but expect some wilting. The vinaigrette will keep up to a week in the fridge for quick dressing on fresh greens later.

Ingredient Swaps

Swap kale for baby spinach or mixed greens for a milder base Use walnuts or almonds instead of pecans for a different nutty flavor Substitute turkey bacon or crisped pancetta if avoiding prosciutto Replace feta with goat cheese or omit for a vegan option Try apple cider vinegar with a splash of lemon juice if you don't have apple butter

Serving Ideas

Make it a full meal by adding cooked quinoa or farro for bulk Serve alongside roasted butternut squash or sweet potato dishes for a comforting fall meal Add grilled chicken or salmon for extra protein that pairs well with the flavors of the salad

Enjoy assembling this salad as much as I do. It feels like a celebration of autumn in every bite, fresh and vibrant yet warmly comforting. This recipe always brings a smile to the table firsthand from kitchen to plate.

Frequently Asked Recipe Questions

→ What type of greens work best for this salad?

Arugula provides a peppery bite, while shredded kale offers a heartier texture. Both complement the sweetness of apples well.

→ Can I substitute the prosciutto with another ingredient?

Yes, crispy bacon or thinly sliced smoked turkey can provide a similar savory contrast.

→ How should I toast the nuts for best flavor?

Toss pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon, then bake until golden and crisp, watching closely to avoid burning.

→ What is the purpose of the apple vinaigrette?

The vinaigrette balances the salad with tangy apple cider vinegar and sweetness from honey or maple syrup, enhanced by fresh herbs.

→ Can I prepare elements of the salad in advance?

You can toast nuts and prepare the vinaigrette ahead, but toss greens and fruits just before serving to maintain freshness.