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Salad Recipes

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Autumn Harvest Honeycrisp Apple and Feta Salad
6 servings
Crowd-Pleasing Vegan Caesar Salad
6 small bowls
Salads.jpeg
Autumn Harvest Honeycrisp Apple and Feta Salad
Autumn-Harvest-Honeycrisp-Apple-and-Feta-Salad-5-700x1050.jpeg
Rating
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Recipe Type
Salad
Cuisine
Tags
Autumn
Prep Time (in minutes)
15
Cook Time (in minutes)
15
Add'l Time (in minutes)
Total Time (in minutes)
30
Yield
6 servings
Equipment Needed
baking sheet
large salad bowl
jar with lid
Ingredients
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Recipe Part
Ingredient
Quantity
Ingredient Notes
Optional
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Salad
12
Pecans (raw)
1/4 cup
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Pumpkin seeds
2 T
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Maple Syrup
3 T
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Cayenne Pepper
1/2 tsp
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Cinnamon (ground)
1/4 tsp
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Sea Salt (flaky)
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Prosciutto
3 oz
thinly sliced
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Arugula
6 cups
or shredded kale
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Honeycrisp Apples
2
thinly sliced
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Avocado
1
diced
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Pomegranate arils
1 pomegranates worth
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Feta Cheese (crumbled)
1/2 cup
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Apple Vinaigrette
9
Honey
2 tsp
or maple syrup
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Thyme (fresh)
1 T
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Sage (fresh)
2 tsp
chopped
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Olive Oil (extra virgin)
1/3 cup
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Apple Cider Vinegar
1/4 cup
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Dijon Mustard
1 T
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Apple Butter
1 T
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Salt (kosher)
to taste
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Black Pepper
to taste
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Preparation
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, 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.
Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
To make the vinaigrette, combine all 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!
Notes

Recipe Source
Half-Baked Harvest
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