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Fall Harvest Salad with Apple Cider Vinaigrette

This easy Fall Harvest Salad is loaded with crisp Honeycrisp apples, pomegranate seeds, creamy avocado, maple-glazed pecans, crispy prosciutto, and feta cheese. Tossed with a simple homemade apple cider vinaigrette, it's the perfect fall side dish for weeknight dinners, Thanksgiving, and holiday entertaining.
Course Salad, Side Dish
Cuisine American
Keyword fall harvest salad, fall recipe, fall salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 servings

Ingredients

For the Fall Harvest Salad

  • 1/4 cup raw pecans
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • Flaky sea salt to taste
  • 3 ounces thinly sliced prosciutto
  • 6 cups arugula or shredded kale
  • 2 Honeycrisp apples thinly sliced
  • 1 avocado diced
  • Seeds from 1 pomegranate
  • 1/2 cup crumbled feta cheese

For the Apple Cider Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey or maple syrup
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons finely chopped fresh sage chopped
  • 1 tablespoon fresh thyme leaves chopped

Instructions

  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  • Add the pecans and pumpkin seeds to the baking sheet. Drizzle with maple syrup, then sprinkle with cayenne pepper and cinnamon. Toss to coat evenly and spread into a single layer.
  • Arrange the prosciutto slices alongside the nuts and seeds. Bake for 10–15 minutes, until the nuts are toasted and the prosciutto is crispy. Watch carefully to prevent burning. Remove from the oven, sprinkle the nuts with flaky sea salt, and let cool.
  • Add the arugula or kale to a large serving bowl. Top with the sliced Honeycrisp apples, diced avocado, and pomegranate seeds.
  • In a mason jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, sage, thyme, salt, and pepper. Secure the lid and shake until well combined.
  • Drizzle the desired amount of dressing over the salad and gently toss.
  • Break the crispy prosciutto into bite-sized pieces. Sprinkle over the salad along with the maple-glazed pecans, pumpkin seeds, and crumbled feta. Serve immediately.

Notes

Use Honeycrisp, Pink Lady, or Fuji apples for the best flavor and crunch.
Prepare the maple-glazed nuts up to 3 days in advance.
Make the apple cider vinaigrette up to 5 days ahead and refrigerate until ready to use.
Wait to add the avocado, apples, and dressing until just before serving.
Add roasted butternut squash or grilled chicken to make the salad more filling.