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.
Ingredients
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
Instructions
- 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.
- Arrange prosciutto on parchment-lined sheet. Bake 375°F (190°C) 8–10 minutes until crisp. Cool and crumble.
- Whisk olive oil, vinegar, mustard, apple butter (optional), honey, thyme, sage, salt, and pepper until smooth. Adjust seasoning.
- Place arugula or kale in bowl; massage kale with olive oil if using. Add apples, avocado, pomegranate, and feta. Toss with half the vinaigrette.
- 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