why make this recipe
The Autumn Harvest Honeycrisp Apple and Feta Salad is a delightful blend of flavors and textures that celebrate the best of fall ingredients. Its combination of sweet, savory, and crunchy elements makes it a perfect dish for gatherings or family meals. The salad is not only delicious but also packed with nutrients from fresh greens, fruits, and nuts. Plus, it brings a burst of color to your table, making it visually appealing as well.
how to make Autumn Harvest Honeycrisp Apple and Feta Salad
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
Directions:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, 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.
- Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
- To make the vinaigrette, combine all vinaigrette ingredients in a jar with a lid and shake. Taste and adjust as needed.
- Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!
how to serve Autumn Harvest Honeycrisp Apple and Feta Salad
Serve this salad immediately after preparing it. It makes a wonderful side dish for holiday meals, potlucks, or a light lunch. You can also serve it as a starter before the main course. For an elegant touch, place the salad in individual bowls for a more polished presentation.
how to store Autumn Harvest Honeycrisp Apple and Feta Salad
If you have leftovers, store them in an airtight container in the refrigerator. However, the salad is best eaten fresh, as the greens may wilt over time. If you need to prepare it in advance, keep the salad and dressing separate until ready to serve.
tips to make Autumn Harvest Honeycrisp Apple and Feta Salad
- For added flavor, you can roast the apples slightly before slicing them.
- Adjust the sweetness of the vinaigrette by adding more honey or maple syrup according to your taste preference.
- Experiment with different nuts or greens based on your dietary needs and preferences.
variation
Feel free to swap out the feta cheese with goat cheese for a creamier texture. You can also add grilled chicken or shrimp to make this salad a complete meal.
FAQs
1. Can I make the salad ahead of time?
Yes, you can prepare the ingredients ahead of time, but it’s best to mix them together and add the dressing right before serving to keep everything fresh.
2. What can I substitute for honeycrisp apples?
You can use any sweet and crisp apple variety, such as Fuji or Gala apples, if honeycrisp apples are not available.
3. Can I use a different type of green?
Absolutely! If you don’t have arugula or kale, you can use spinach or mixed salad greens to create a similar effect.
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