Description
A crisp, colorful autumn salad with sweet Honeycrisp apples, salty feta, crunchy nuts, and a tangy apple cider vinaigrette. Perfect for fall meals or festive holiday gatherings.
Ingredients
Spicy baby arugula (or kale/romaine as substitutes)
1–2 Honeycrisp apples, thinly sliced
Pomegranate arils (seeds)
1 avocado, sliced
Candied pecans
Roasted pumpkin seeds
Crispy prosciutto
Feta cheese (or goat cheese as an alternative)
For the Candied Nuts and Crispy Prosciutto:
Pecans
Pumpkin seeds
Maple syrup
Ground cinnamon
Cayenne pepper
Sea salt
Prosciutto slices
For the Apple Cider Vinaigrette:
Olive oil
Apple cider vinegar
Creamy Dijon mustard
Apple butter
Fresh thyme
Fresh sage
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Toss pecans and pumpkin seeds with maple syrup, cinnamon, and cayenne. Spread in a single layer on half of the baking sheet.
3. Lay prosciutto slices flat on the other half of the sheet.
4. Bake for 10–15 minutes until nuts are toasted and prosciutto is crisp. Sprinkle nuts with sea salt.
5. In a large salad bowl, combine arugula, apple slices, avocado, and pomegranate arils.
6. Prepare the vinaigrette by shaking all vinaigrette ingredients in a jar until combined. Adjust to taste.
7. Pour vinaigrette over the salad and toss gently.
8. Top with toasted nuts, prosciutto, and crumbled feta cheese.
Notes
You can substitute arugula with massaged kale or romaine.
Goat cheese can be used instead of feta for a creamier option.
Add grilled chicken or turkey to make this a main course salad.
To prep ahead, keep dressing and toppings separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Thanksgiving Recipes
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 12g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg