Autumn Harvest Honeycrisp Apple and Feta Salad

This autumn harvest honeycrisp apple and feta salad is one of my favorite seasonal dishes. I love how the crisp apples, creamy avocado, and sweet pomegranate arils come together with the tangy feta and spiced maple pecans. The apple vinaigrette ties everything together with bright, herby flavors, making it refreshing yet cozy enough for fall.

Why You’ll Love This Recipe

I like that this salad feels both light and satisfying. The crunchy nuts and seeds give it texture, while the honeycrisp apples bring natural sweetness that balances beautifully with the salty feta. The apple vinaigrette adds a burst of freshness, and the touch of herbs makes it feel elegant enough for a holiday table but simple enough for everyday meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢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
▢6 cups arugula or shredded kale
▢2 honeycrisp apples, thinly sliced
▢1 avocado, diced
▢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 honey or maple syrup
▢1 tablespoon fresh thyme leaves
▢2 teaspoons chopped fresh sage
▢kosher salt and black pepper

Directions

1. I preheat my oven to 350°F (175°C).
2. On a small baking sheet, I toss pecans and pumpkin seeds with maple syrup, cayenne, cinnamon, and a pinch of flaky sea salt. I roast them for 10–12 minutes until caramelized and golden.
3. In a large bowl, I layer the arugula or kale, sliced honeycrisp apples, diced avocado, pomegranate arils, and crumbled feta.
4. For the vinaigrette, I whisk together olive oil, apple cider vinegar, dijon mustard, apple butter, honey, thyme, sage, salt, and pepper until smooth.
5. I drizzle the vinaigrette over the salad and toss gently.
6. I finish with the spiced maple pecans and pumpkin seeds on top before serving.

Servings and Timing

This recipe makes 4 servings and takes about 25 minutes from start to finish, with most of the time spent roasting the nuts and seeds.

Variations

I sometimes swap the feta with goat cheese for a creamier texture. Pears work as a nice substitute for honeycrisp apples, and walnuts can replace the pecans. If I want a heartier salad, I add grilled chicken or roasted chickpeas.

Storage/Reheating

I store the salad components separately to keep them fresh. The vinaigrette lasts up to 5 days in the fridge. The roasted pecans and seeds stay crisp in an airtight container for up to a week. Once dressed, the salad is best eaten immediately since the greens can wilt.

FAQs

Can I use a different type of apple?

Yes, I like Pink Lady or Fuji as good alternatives.

What if I don’t have apple butter?

I skip it or replace it with a little extra honey or maple syrup.

Can I make this salad vegan?

Yes, I leave out the feta or replace it with a plant-based version.

How do I stop the apples from browning?

I toss them with a squeeze of lemon juice before adding them to the salad.

Can I make the spiced pecans ahead of time?

Yes, I roast them in advance and store them in an airtight container.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free.

What greens work best?

I use arugula for a peppery bite, but kale makes it heartier.

Can I prepare the vinaigrette in a blender?

Yes, blending makes it extra smooth and helps emulsify the oil and vinegar.

What protein pairs well with this salad?

I like grilled chicken, turkey, or even salmon on top.

Can I double this recipe for a crowd?

Yes, I easily scale it up it’s great for gatherings and holiday meals.

Conclusion

I love making this autumn harvest honeycrisp apple and feta salad because it’s colorful, flavorful, and full of seasonal ingredients. The sweet apples, crunchy nuts, creamy avocado, and tangy feta make it a balanced dish that works as both a side and a light main. It’s a salad I always look forward to in the fall.

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