Harvest Salad with Apples
This harvest salad with apples is loaded with spinach, arugula, spiced nuts, creamy avocado, salty prosciutto, honeycrisp apples, pomegranate arils, and tangy feta cheese. The perfect autumn side dish.
I couldn’t wait to make this harvest salad with apples when I saw it on Half Baked Harvest. Thankfully, I had every ingredient on hand so it was really easy to throw together. I really loved the spicy/sweet nuts and the crunchy prosciutto and I’m really thankful I took the time to do that step of the recipe. The combination of flavors and textures in this delicious salad was really wonderful and I think it would make a beautiful addition to our Thanksgiving feast this year. My husband raved about this salad and loved every single component. ❤️
How to Make Harvest Salad with Apples
Make the vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, shallot, sea salt, and freshly cracked pepper, to taste in a small jar. Seal with a lid and shake well to combine; set aside to allow the flavors time to mingle. Side Note: We love a tangy vinaigrette, use less vinegar if you prefer a more subtle vinaigrette.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Toss the pecans and pumpkin seeds with maple syrup, cinnamon, and cayenne pepper until evenly coated. Pour onto the prepared baking sheet in a single layer.
Lay the prosciutto flat on the other side of the baking tray in a single layer.
Place into the oven and bake for 10-12 minutes, watching closely until the nuts are toasted and the prosciutto is crisp. Remove from the oven. Season the nuts with sea salt, to taste; set aside to cool.
Combine the spinach and arugula in a large salad bowl; drizzle with some of the well-whisked vinaigrette, to taste, then toss to coat evenly. Top with honeycrisp apples, avocado, crispy prosciutto, spiced nuts, pomegranate arils, and feta cheese. Season well with freshly cracked black pepper, to taste, and serve immediately with the vinaigrette on the side. Enjoy.
Equipment
- Small Jar
Ingredients
Vinaigrette:
- ¼ cup olive oil
- ¼ cup apple cider vinaigrette
- 2 tsp real maple syrup
- 1 tsp Dijon mustard
- Sea salt and freshly cracked pepper, to taste
Toasted Nuts & Prosciutto:
- 2 tbsp pecans
- 1 tbsp pumpkin seeds
- 1½ tbsp real maple syrup
- ¼ tsp cinnamon
- ⅛ tsp cayenne
- Sea salt, to taste
- 1½ oz prosciutto, thinly sliced
Harvest Salad with Apples:
- 3 cups baby spinach
- 2 cup arugula
- ½ large honeycrisp apple, sliced
- 1 small avocado, sliced
- 3 tbsp pomegranate arils
- 2 tbsp feta cheese, crumbled
- Freshly cracked black pepper, to taste
Instructions
- Make the vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, shallot, sea salt, and freshly cracked pepper, to taste in a small jar. Seal with a lid and shake well to combine; set aside to allow the flavors time to mingle. Side Note: We love a tangy vinaigrette, use less vinegar if you prefer a more subtle vinaigrette.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Toss the pecans and pumpkin seeds with maple syrup, cinnamon, and cayenne pepper until evenly coated. Pour onto the prepared baking sheet in a single layer.
- Lay the prosciutto flat on the other side of the baking tray in a single layer.
- Place into the oven and bake for 10-12 minutes, watching closely until the nuts are toasted and the prosciutto is crisp.
- Remove from the oven. Season the nuts with sea salt, to taste; set aside to cool.
- Combine the spinach and arugula in a large salad bowl; drizzle with some of the well-whisked vinaigrette, to taste, then toss to coat evenly.
- Top with honeycrisp apples, avocado, crispy prosciutto, spiced nuts, pomegranate arils, and feta cheese.
- Season well with freshly cracked black pepper, to taste, and serve immediately with the vinaigrette on the side. Enjoy.
A fantastic Fall salad!
Beautiful fall salad with lots of delicious ingredients.
This sounds so delicious. Hope all is well with you. Take care Diane