Autumn Harvest Honeycrisp Salad


This salad is filled with all of your favorite fall colors topped with an apple vinaigrette. Your family will love this salad!


  • 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

Apple Vinaigrette

  • ⅓ Cup of We Olive Extra Virgin Olive Oil
  • ¼ Cup of apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple butter (optional)
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons chopped fresh sage
  • Kosher salt and black pepper



  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple, cayenne, and cinnamon. Arrange in a single layer. Lay the prosciutto flat around the nuts. Transfer to the oven and bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch both closely. Sprinkle the nuts with sea salt.
  3. Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
  4. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
  5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!


This recipe was inspired by Half Baked Harvest.

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