Description
This Honeycrisp Apple, Prosciutto, and Feta Salad is a vibrant, seasonal fall and winter salad featuring crispy maple-glazed pecans, savory prosciutto, fresh arugula and romaine, sweet and tart Honeycrisp apples, and crunchy pomegranate arils. Finished with a tangy apple vinaigrette and creamy feta cheese, it’s a perfect blend of sweet, salty, and fresh flavors for a satisfying and elegant salad.
Ingredients
Scale
Salad Base
- 1/2 cup chopped pecans (maple-glazed recommended)
- 2 Tablespoons pumpkin seeds
- 3 Tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- Flaky sea salt, to taste
- 4 ounces thinly sliced prosciutto
- 3 cups arugula
- 3 cups romaine lettuce
- 2 Honeycrisp apples, thinly sliced
- Arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
Apple 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 maple syrup
- 1 Tablespoon fresh thyme leaves
- 2 teaspoons chopped fresh sage
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy cleanup after baking.
- Mix and Bake Nuts and Prosciutto: On the prepared baking sheet, combine the chopped pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon. Spread this mixture evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture on the same sheet. Place the baking sheet in the preheated oven and bake for 10 minutes or until the nuts turn golden and the prosciutto becomes crispy. Watch carefully to avoid burning. After baking, sprinkle the nuts with flaky sea salt.
- Prepare the Salad Base: While the nuts and prosciutto are baking, place the arugula, romaine lettuce, thinly sliced Honeycrisp apples, and pomegranate arils into a large salad bowl.
- Make the Apple Vinaigrette: In a jar with a lid or a small bowl, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), maple syrup, fresh thyme leaves, chopped fresh sage, kosher salt, and black pepper. Shake the jar vigorously or whisk the ingredients together until fully blended. Taste and adjust seasoning as needed.
- Assemble the Salad: Drizzle the prepared apple vinaigrette over the salad base in the large bowl. Toss gently to combine all the ingredients evenly. Then, top the salad with the toasted nuts, crispy prosciutto slices, and crumbled feta cheese. Serve immediately and enjoy!
Notes
- Serves 4 to 6 people.
- Keep a close eye when baking the nuts and prosciutto to prevent burning.
- Maple-glazed pecans add extra flavor but plain pecans can be used as well.
- Apple butter in the vinaigrette is optional but adds depth to the dressing.
- Use fresh herbs for best flavor in the vinaigrette.
- Store leftover dressing separately in the refrigerator for up to 3 days.
- Recipe adapted from Half Baked Harvest.
