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Autumn Harvest Honeycrisp Apple and Feta Salad

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This autumn harvest honeycrisp apple and feta salad is a colorful and refreshing fall dish. Crisp apples, creamy avocado, and juicy pomegranate are paired with tangy feta, spiced maple pecans, and pumpkin seeds, all tied together with a herby apple vinaigrette.

Ingredients

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

For the 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, to taste

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Toss pecans and pumpkin seeds with maple syrup, cayenne, cinnamon, and flaky sea salt. Spread on a baking sheet.
  3. Roast for 10–12 minutes until caramelized and golden. Let cool.
  4. In a large bowl, layer arugula or kale, honeycrisp apples, avocado, pomegranate arils, and crumbled feta.
  5. Whisk olive oil, apple cider vinegar, dijon mustard, apple butter (if using), honey, thyme, sage, salt, and pepper until smooth to make the vinaigrette.
  6. Drizzle vinaigrette over the salad and toss gently.
  7. Top with spiced maple pecans and pumpkin seeds before serving.

Notes

Swap feta with goat cheese for extra creaminess.

Pears make a good substitute for apples.

Walnuts can replace pecans.

Add grilled chicken or roasted chickpeas for protein.

Store components separately; dress just before serving.

Vinaigrette lasts 5 days in the fridge.

Nuts and seeds stay crisp up to 1 week in an airtight container.

Nutrition

Find it online: https://justsosavory.com/autumn-harvest-honeycrisp-apple-and-feta-salad/