Honeycrisp Apple and Feta Salad with Apple Butter Vinaigrette
This crisp, vibrant autumn salad pairs sweet Honeycrisp apples and salty feta with an intensely flavorful apple butter vinaigrette. By crisping the prosciutto in the oven and candying the spicy maple nuts on the stovetop, you get the perfect savory crunch in every bite without any sticky sheet-pan messes.
- Total Time27 minutes
- Yield1 large salad (serves 6) 1x
Ingredients
Scale
Candied Nuts & Prosciutto
- 4 oz (115g) thinly sliced prosciutto
- 1/2 cup (55g) raw pecan halves
- 1/4 cup (35g) raw pumpkin seeds (pepitas)
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Pinch of flaky sea salt
Apple Butter Vinaigrette
- 1/3 cup (80ml) extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons apple butter
- 1 tablespoon Dijon mustard
- 1 tablespoon finely minced shallot
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
The Salad
- 8 cups (about 8 oz / 225g) mixed greens (half baby arugula, half spring mix)
- 2 Honeycrisp apples, cored and thinly sliced
- 1 large avocado, pitted and diced
- 1/2 cup (85g) pomegranate arils
- 4 oz (115g) feta cheese, crumbled
Instructions
- Crisp the prosciutto: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Lay the prosciutto slices flat in a single, even layer. Bake for 10 to 12 minutes, or until the fat renders and the meat feels crisp. Transfer the slices to a paper towel-lined plate to drain (they will shatter easily once completely cool). Crumble into bite-sized pieces.
- Candy the nuts: While the prosciutto bakes, heat a medium nonstick skillet over medium heat. Add the pecans and pumpkin seeds, toasting them dry for 2 to 3 minutes until fragrant. Reduce the heat to medium-low. Drizzle in the maple syrup, cinnamon, and cayenne pepper. Stir constantly for 1 to 2 minutes until the nuts are heavily glazed and sticky. Transfer to a piece of parchment paper, sprinkle with flaky sea salt, and let cool completely.
- Mix the vinaigrette: In a mason jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, apple butter, Dijon mustard, minced shallot, maple syrup, kosher salt, and black pepper. Shake vigorously for about 15 seconds until fully emulsified and creamy.
- Assemble the salad: In a large, wide serving bowl, build a fluffy bed of the mixed greens. Top evenly with the sliced apples, diced avocado, and pomegranate arils.
- Toss and serve: Just before serving, drizzle half of the vinaigrette over the salad and toss gently to coat the greens. Scatter the crumbled feta, broken crispy prosciutto, and glazed nuts over the top. Serve immediately, passing the remaining dressing on the side.
Notes
- Why it works: Separating the prosciutto (oven) from the maple-glazed nuts (stovetop) prevents the meat from steaming in the syrup runoff, ensuring perfectly shattered prosciutto and evenly coated, unburnt nuts in less time.
- Make-ahead strategy: You can crisp the prosciutto, candy the nuts, and mix the dressing up to 3 days in advance (store the garnishes at room temperature and the dressing in the fridge). Wait to slice the apples and avocado until just before serving so they stay bright and crisp.
Nutrition (per serving — estimates)
Calories: 440 | Total Carbs: 25g (Fiber: 6g, Sugar: 15g) | Fat: 33g (Saturated: 7g) | Protein: 11g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 440
- Sugar: 15g
- Fat: 33g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 11g