Autumn Harvest Apple & Feta Salad

This Autumn Harvest Apple & Feta Salad is the perfect mix of crisp, sweet, tangy, and savory the kind of dish that celebrates everything we love about fall. Fresh apples, pomegranate arils, and greens create a refreshing base, while creamy feta and prosciutto add richness and balance. A drizzle of apple-sage vinaigrette ties it all together for a stunning salad that feels both elegant and effortless.

Whether you’re hosting a holiday dinner, looking for a light Thanksgiving side, or craving a fresh seasonal lunch, this salad delivers incredible flavor and texture in every bite. It’s beautiful on the table and bursting with color truly autumn in salad form.

Why You’ll Love This Apple & Feta Salad

This Autumn Harvest Apple & Feta Salad blends the best of fall produce with savory, crunchy, and creamy textures in every forkful. It’s stunning enough for entertaining but simple enough for a weeknight dinner. The apple-sage vinaigrette pulls everything together with cozy, seasonal flavor making this salad the taste of fall in its freshest, most delicious form.

Ingredients

Candied Pecans & Seeds

• ¼ cup raw pecans
• 2 tablespoons pumpkin seeds
• 3 tablespoons maple syrup
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• Flaky sea salt, to taste

Salad Base

• 3 ounces thinly sliced prosciutto
• 6 cups arugula or shredded kale
• 2 Honeycrisp apples, thinly sliced
• 1 avocado, diced
• Arils from 1 pomegranate
• ½ cup crumbled feta cheese

Apple Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple butter (optional for sweetness)
• 2 teaspoons honey or maple syrup
• 1 tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• Kosher salt and black pepper, to taste

Step-by-Step Method

Step 1: Make the candied pecans and seeds

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small bowl, mix the pecans and pumpkin seeds with maple syrup, cayenne pepper, and cinnamon. Spread the mixture evenly on the baking sheet and bake for 8–10 minutes or until golden and fragrant, stirring once halfway through.

Remove from the oven, sprinkle with flaky sea salt, and let cool completely. The mixture will crisp up as it cools, creating a crunchy, sweet-spicy topping for your salad.

Step 2: Crisp the prosciutto

Lay the prosciutto slices flat on another baking sheet lined with parchment paper. Bake at 375°F (190°C) for 8–10 minutes, or until crisp. Let cool, then break into bite-sized pieces. This adds a salty, crispy layer of flavor that complements the sweet fruit and tangy cheese.

Step 3: Prepare the vinaigrette

In a small jar or bowl, combine olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, thyme, and sage. Season generously with salt and pepper. Shake or whisk until emulsified. Adjust sweetness or acidity to taste by adding more honey or vinegar as needed.

Step 4: Assemble the salad

In a large serving bowl, add the arugula or kale. If using kale, massage the leaves gently with a drizzle of olive oil to soften them. Toss in the sliced apples, diced avocado, pomegranate arils, and crumbled feta.

Drizzle half of the apple vinaigrette over the salad and toss gently to coat. Top with the candied pecans and seeds, then crumble the crisp prosciutto over the top. Finish with another light drizzle of vinaigrette just before serving.

Step 5: Serve

Serve immediately while the prosciutto and nuts are still crisp and the salad is fresh. It’s best enjoyed slightly chilled or at room temperature.

Expert Tips for Success

• Use Honeycrisp or Pink Lady apples: These varieties hold their texture and add the right balance of sweetness and tartness.

• Keep the avocado fresh: Toss diced avocado with a splash of lemon juice to prevent browning.

• Make it meat-free: Skip the prosciutto for a vegetarian option the feta and nuts still provide plenty of flavor.

• Prepare ahead: Make the vinaigrette and candied nuts up to 2 days in advance and store separately. Toss everything just before serving.

• Balance the flavors: If your apples are very sweet, add a touch more vinegar or mustard to the dressing.

Tasty Variations to Try

• Butternut version: Add roasted butternut squash cubes for a heartier fall twist.

• Cheese swap: Try goat cheese or blue cheese for a bolder flavor.

• Nut options: Use walnuts or almonds instead of pecans, or add sugared sunflower seeds for crunch.

• Vegan-friendly: Omit the cheese and prosciutto, and replace honey with maple syrup for a fully vegan salad.

• Holiday version: Add roasted cranberries in place of pomegranate for a warm seasonal twist.

Serving Ideas

• Holiday centerpiece: Serve this salad as a fresh contrast to rich dishes on a Thanksgiving or Christmas table.

• Everyday meal: Add grains like quinoa or farro to turn it into a full lunch.

• Entertaining platter: Arrange toppings individually for a salad bar-style presentation that lets guests build their own.

• Pairing suggestion: Serve alongside creamy soups like butternut squash or roasted tomato bisque for a balanced meal.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but keep the elements separate until just before serving. Store the greens, vinaigrette, and toppings in separate containers, then assemble right before eating to maintain texture and freshness.

What kind of greens work best?

Arugula adds a peppery bite, while kale brings more structure and durability great for make-ahead or buffet-style meals. You can also use a baby spinach mix for a milder flavor.

How long will the vinaigrette last?

It will keep in the refrigerator for up to 5 days. Shake or whisk well before using, as the dressing may separate over time.

Can I use store-bought candied nuts?

Yes, but the homemade version with cayenne and maple syrup adds an irresistible sweet-heat flavor that elevates the salad.

How can I make it more filling?

Add grilled chicken, seared salmon, or roasted sweet potatoes for extra protein and heartiness.

Autumn Harvest Apple & Feta Salad

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• Author: Emma Hart
• Total Time: 35
• Yield: 6 servings 1x

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Description

Fresh, colorful fall salad balancing crisp apples, tangy feta, pomegranate arils, crunchy maple-candied pecans, and crispy prosciutto, all drizzled with an apple-sage vinaigrette. A vibrant mix of sweet, savory, and earthy flavors perfect for seasonal meals.

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Ingredients

Scale 1x2x3x

Candied Pecans & Seeds
¼ cup raw pecans

2 tbsp pumpkin seeds

3 tbsp maple syrup

½ tsp cayenne pepper

¼ tsp ground cinnamon

Flaky sea salt, to taste

Salad Base
3 oz prosciutto, thinly sliced

6 cups arugula or shredded kale

2 Honeycrisp apples, thinly sliced

1 avocado, diced

Arils from 1 pomegranate

½ cup crumbled feta cheese

Apple Vinaigrette
⅓ cup extra-virgin olive oil

¼ cup apple cider vinegar

1 tbsp Dijon mustard

1 tbsp apple butter (optional)

2 tsp honey or maple syrup

1 tbsp fresh thyme leaves

2 tsp chopped fresh sage

Kosher salt and black pepper, to taste

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment. Toss pecans and pumpkin seeds with maple syrup, cayenne, and cinnamon. Bake 8–10 minutes, stirring once, until golden. Sprinkle with sea salt; cool completely.
2. Arrange prosciutto on parchment-lined sheet. Bake 375°F (190°C) 8–10 minutes until crisp. Cool and crumble.
3. Whisk olive oil, vinegar, mustard, apple butter (optional), honey, thyme, sage, salt, and pepper until smooth. Adjust seasoning.
4. Place arugula or kale in bowl; massage kale with olive oil if using. Add apples, avocado, pomegranate, and feta. Toss with half the vinaigrette.
5. Top with candied nuts and prosciutto. Drizzle remaining vinaigrette. Serve chilled or room temperature.

Notes

Honeycrisp or Pink Lady apples offer ideal sweet-tart balance.

Toss avocado in lemon juice to prevent browning.

Omit prosciutto for vegetarian version.

Make vinaigrette and candied nuts up to 2 days ahead.

Assemble salad just before serving for freshest taste.

• Prep Time: 25
• Cook Time: 10
• Category: Salad
• Method: No-Cook / Oven Toasting
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 310
• Sugar: 13g
• Sodium: 410mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 17g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 20mg

Keywords: fall salad recipe, apple feta salad, autumn harvest recipes, pomegranate arugula salad, apple vinaigrette salad, holiday side salad