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A beautifully arranged fall harvest salad in a white bowl, featuring crispy bacon, fanned red apple slices, creamy avocado, pomegranate arils, crumbled feta, toasted pecans, and fresh greens with a dark dressing.

This flavorful fall harvest salad celebrates autumn with crisp Honeycrisp apples, creamy avocado, tangy feta, sweet pomegranate, crunchy spiced nuts, and crispy prosciutto tossed in a herb-filled apple cider vinaigrette.
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Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup raw pecans
  • 2 tbsp pumpkin seeds
  • 3 tbsp maple syrup
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • flaky sea salt, to taste
  • 3 oz thinly sliced prosciutto
  • 6 cups arugula or shredded kale
  • 2 Honeycrisp apples, thinly sliced
  • 1 avocado, diced
  • 1 pomegranate arils
  • 1/2 cup crumbled feta cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp apple butter (optional)
  • 2 tsp honey or maple syrup
  • 1 tbsp fresh thyme leaves
  • 2 tsp fresh sage, chopped
  • kosher salt, to taste
  • black pepper, to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Large salad bowl
  • Jar with lid
  • Cutting Board
  • Sharp knife

Method
 

  1. Preheat oven to 350°F (175°C). Toss pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon on a parchment-lined baking sheet. Arrange prosciutto slices alongside.
  2. Bake for 10–15 minutes until nuts are toasted and prosciutto is crisp. Sprinkle nuts with flaky salt and let cool.
  3. Wash and dry greens. Slice apples, dice avocado, seed pomegranate, and crumble feta.
  4. In a jar, combine olive oil, apple cider vinegar, Dijon, apple butter, honey, thyme, sage, salt, and pepper. Shake until emulsified.
  5. In a large bowl, combine greens, apples, avocado, and pomegranate arils. Toss with vinaigrette.
  6. Top with spiced nuts, feta, and crispy prosciutto. Serve immediately.

Notes

Honeycrisp apples provide the best sweet-tart crunch, but Gala or Fuji work well too. Feta may be swapped with goat cheese or blue cheese. Apple butter in the vinaigrette adds depth but can be omitted—just increase honey slightly. For vegetarian or vegan versions, omit prosciutto and use maple syrup.