Description

A vibrant and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad that combines the sweetness of honeycrisp apples and maple-glazed toasted pecans with the savory tang of crumbled feta and a zesty homemade vinaigrette. This salad features fresh arugula or kale, creamy avocado, pomegranate arils, and a warm spice blend of cinnamon and cayenne, making it a perfect seasonal dish that’s both nutritious and visually stunning.

Ingredients

Nuts & Seeds

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, to taste

Salad Base

6 cups arugula or shredded kale
2 honeycrisp apples, thinly sliced
1 avocado, diced
Arils from 1 pomegranate
1/2 cup crumbled feta cheese

Vinaigrette

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, to taste

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Instructions

Preheat and Prepare Nuts: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Glaze and Bake Nuts: In a bowl, toss together the raw pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon until the nuts and seeds are evenly coated. Arrange them in a single layer on the prepared baking sheet. Bake for 10-15 minutes, keeping a close eye to ensure the nuts toast evenly and the maple glaze caramelizes without burning. Once done, sprinkle with flaky sea salt and set aside to cool.
Assemble Salad Base: In a large salad bowl, combine the arugula (or shredded kale), thinly sliced honeycrisp apples, diced avocado, and pomegranate arils. Toss gently to mix all fresh ingredients evenly.
Make the Vinaigrette: In a jar with a lid, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme leaves, chopped fresh sage, and a pinch of kosher salt and black pepper. Secure the lid and shake vigorously until all ingredients are well combined and emulsified. Taste and adjust seasoning as necessary.
Dress and Serve the Salad: Pour the vinaigrette over the salad base and toss gently to coat all ingredients thoroughly. Top the salad with the toasted maple-glazed nuts and seeds and sprinkle the crumbled feta cheese evenly on top. Serve immediately and enjoy the harmonious blend of flavors and textures.

Notes

Watch nuts closely while baking to prevent burning due to the sugar in the maple syrup.
Substitute kale for arugula if you prefer a heartier green with more texture.
Apple butter in the vinaigrette adds depth but can be omitted if unavailable.
For added crunch, consider tossing in some toasted sunflower seeds or walnuts.
Leftover vinaigrette can be stored in the refrigerator for up to one week.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking
Cuisine: American