Savory Autumn Harvest Honeycrisp Apple and Feta Salad Bliss

Celebrate autumn with this Savory Autumn Harvest Honeycrisp Apple and Feta Salad featuring sweet apples, tangy feta, and crunchy pepitas.

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Course: Salads

Cuisine: American

Keyword: Apple Salad, autumn salad, feta salad, Healthy Salad, seasonal recipes, vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 250kcal

4 tablespoons Extra Virgin Olive Oil High-quality oil enhances flavor.
2 tablespoons Real Maple Syrup Honey or agave syrup can be substituted.
1 teaspoon Ground Cinnamon Nutmeg can be a complementary alternative.
1 medium Shallot (Thinly Sliced) Red onion works in a pinch.
2 tablespoons Apple Cider Vinegar White wine vinegar may be a substitute.
2 tablespoons Fig Preserves Honey can stand in, but will change the flavor.
1 teaspoon Fresh Thyme Leaves Dried thyme could be an alternative in smaller amounts.
to taste Kosher Salt
to taste Pepper

4 cups Kale (Shredded) Spinach or arugula can be swapped for a different taste.
2 medium Honeycrisp Apples (Thinly Sliced) Any tart apple variety can work in a pinch.
1 cup Pomegranate Arils Dried cranberries can offer a different texture.
1 cup Crumbled Feta Cheese Goat cheese or blue cheese can be used for a stronger taste.
1/2 cup Raw Pepitas Can be replaced with sunflower seeds if desired.
4 slices Thinly Sliced Prosciutto Use crispy bacon or omit for a vegetarian option.
to taste Crushed Red Pepper Flakes Omit if milder flavors are preferred.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Spread the mixture onto the baking sheet and add thin slices of prosciutto. Bake for about 10-15 minutes until crispy and golden brown.
In a large bowl, toss together the shredded kale, thinly sliced Honeycrisp apples, and pomegranate arils.
In a skillet, warm olive oil over medium heat. Add thinly sliced shallots and sauté until fragrant, about 2-3 minutes. Allow it to cool slightly, then combine with apple cider vinegar, fig preserves, and fresh thyme. Season with salt and pepper.
Drizzle the vinaigrette over the kale and apple mixture, tossing gently to coat. Top with toasted pepitas, crispy prosciutto, and crumbled feta cheese.
Transfer the salad to plates and enjoy fresh for the best flavor and texture.

For best flavor, serve immediately and enjoy cold. Optional: Garnish with additional thyme leaves.