A vibrant Autumn Salad, artfully arranged with arugula, red apple slices, pomegranate arils, pecans, goat cheese, and crispy prosciutto in a rustic bowl on a wooden table.

Embrace the cozy spirit of fall with this vibrant Autumn Salad. It combines crisp apples, creamy avocado, and sweet pomegranate with crunchy candied pecans and savory prosciutto. This easy-to-make dish is bursting with seasonal flavors and textures, making it a perfect addition to any autumn meal. Prepare to delight your family and friends with this truly special recipe!

Jump to Recipe Print Recipe

Why You’ll Love This Autumn Salad

Vibrant Fall Colors: This salad showcases beautiful reds, greens, and whites, making it a stunning centerpiece for your table.
Irresistible Sweet-Savory Balance: Enjoy the delightful contrast of candied nuts and sweet fruit with salty feta and crispy prosciutto.
Satisfying Crunchy Textures: Every bite offers an exciting mix of crisp apples, crunchy pecans, and tender greens.
Quick and Easy Preparation: You can whip up this impressive Autumn Salad in under 30 minutes, perfect for busy evenings.
Perfect for Any Occasion: Serve it as a light lunch, a festive side dish for holidays, or a delicious family dinner.
Healthy and Fresh Ingredients: Packed with wholesome fruits, greens, and healthy fats, it’s a dish you can feel good about.

Ingredients

Gather these fresh, flavorful components to create your perfect Autumn Salad:

For the Candied Nuts & Crispy Prosciutto:

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
3 ounces thinly sliced prosciutto

For the Salad:

6 cups baby arugula or shredded kale/romaine
2 Honeycrisp apples, thinly sliced
1 avocado, diced
arils 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
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

Overhead view of arugula, apples, avocado, pomegranate seeds, feta, pecans, pumpkin seeds, prosciutto, herbs, and vinaigrette ingredients arranged with olive oil and apple cider vinegar.

Notes & Substitutions

You have many options to customize this fantastic salad. For apples, while Honeycrisp offers a great sweet-tart crunch, Granny Smith adds more tartness, and Fuji or Gala provide extra sweetness. Feel free to use shredded kale or romaine if arugula isn’t your favorite green. For the cheese, goat cheese or crumbled blue cheese can replace feta, adding a different creamy tang. If pomegranates are out of season, dried cranberries or cherries make an excellent sweet and chewy substitute. Use either maple syrup or honey in the vinaigrette and for the candied nuts, depending on your preference. Apple butter in the dressing adds a lovely subtle sweetness and depth, but it’s optional if you don’t have it on hand.

Equipment

You won’t need much to assemble this delicious Autumn Salad.

Baking sheet
Parchment paper
Large salad bowl
Jar with a lid (for the vinaigrette)
Sharp knife for chopping and slicing

Instructions

Creating this colorful and flavorful Autumn Salad is simple. Follow these easy steps:

Prepare Candied Nuts & Crispy Prosciutto: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, toss the pecans and pumpkin seeds with maple syrup, cayenne pepper, and ground cinnamon until fully coated. Spread the nuts in a single layer on one side of the prepared baking sheet. Lay the thinly sliced prosciutto flat alongside the nuts, ensuring no pieces overlap. Bake for 10-15 minutes, or until the nuts are toasted to a golden brown and the prosciutto becomes wonderfully crisp. Keep a close eye on them to prevent burning. Once out of the oven, immediately sprinkle the candied nuts with flaky sea salt.
Assemble the Salad Base: While the nuts and prosciutto bake, prepare your greens. In a large salad bowl, combine the baby arugula. Add the thinly sliced Honeycrisp apples, the creamy diced avocado, and the bright pomegranate arils. Set this aside while you make the dressing.
Make the Apple Cider Vinaigrette: Grab a jar with a tight-fitting lid. Combine the extra virgin olive oil, apple cider vinegar, and Dijon mustard in the jar. Add the apple butter (if using), honey or maple syrup, fresh thyme leaves, and chopped fresh sage. Season generously with kosher salt and black pepper to taste. Secure the lid tightly and shake the jar vigorously for about 30 seconds until all the ingredients are well combined and the vinaigrette is emulsified. Taste and adjust any seasonings as needed; you might want more tang or sweetness.
Combine and Serve: Just before serving, pour the freshly made apple cider vinaigrette over the assembled salad ingredients in the large bowl. Gently toss everything together to ensure all the greens, fruits, and avocado are evenly coated. Top the dressed Autumn Salad with the warm toasted candied nuts and crispy prosciutto. Finally, crumble the feta cheese generously over the entire salad. Serve immediately and savor every delicious bite!

Pro Tips & Troubleshooting

Crispy Goodness: Always monitor your candied nuts and prosciutto closely while baking. They can go from perfectly golden to burnt quickly, so check them often.
Prevent Apple Browning: To keep your sliced apples looking fresh and bright, toss them with a squeeze of lemon juice immediately after slicing.
Kale Prep: If you opt for kale instead of arugula, gently massage it with a tiny bit of olive oil and a pinch of salt for a few minutes. This softens the leaves and makes them more tender and palatable.
Vinaigrette Balance: Don’t be afraid to adjust your vinaigrette. Add more honey for sweetness, more vinegar for tang, or a touch more oil to mellow the flavors.
Make Ahead: You can prepare the candied nuts, crispy prosciutto, and vinaigrette a day or two in advance. Store them separately in airtight containers.
Avoid Soggy Salad: For the best texture, dress your Autumn Salad just before you plan to serve it. This keeps the greens crisp and fresh.

Serving, Storage & Variations

Serving Suggestions

Enjoy this Autumn Salad as a light and satisfying lunch or dinner entree.
It serves as an impressive and flavorful side dish for Thanksgiving or other holiday gatherings.
Pair it beautifully with roasted chicken, pan-seared salmon, or a hearty pork tenderloin.
Bring it to potlucks; it always stands out among traditional fall dishes.

Storage Tips

Store any undressed salad greens and fruit in a separate airtight container in the refrigerator for up to 2-3 days.
Keep the apple cider vinaigrette refrigerated in a sealed jar for up to a week.
Store the candied nuts and crispy prosciutto in separate airtight containers at room temperature to maintain their crispness.
Always assemble and dress the Autumn Salad right before serving for optimal texture and freshness.

Variations

Add Roasted Vegetables: Include cubes of roasted butternut squash, sweet potatoes, or Brussels sprouts for extra fall flavor and heartiness.
Different Cheeses: Experiment with crumbled goat cheese, pungent blue cheese, or even shaved Parmesan for a different cheesy dimension.
Additional Protein: Boost the protein content by adding grilled chicken, crispy roasted chickpeas, or extra crumbled bacon.
Grains for Heartiness: Mix in cooked quinoa, farro, or wild rice to make the salad more substantial and filling.
Fruit Swaps: Instead of pomegranate, use sliced pears, dried cranberries, or dried cherries for similar sweet-tart notes.
Spice it Up: Increase the cayenne pepper in the candied nuts or add a pinch of red chili flakes to the vinaigrette for a spicy kick.

Nutrition Information

This delightful Autumn Salad is packed with healthy fats, fiber, and essential vitamins, making it a nutritious choice for any meal. The combination of fresh produce, lean protein, and wholesome nuts contributes to a well-balanced dish.

Avocados are a fantastic source of nutrients, including healthy fats and fiber, that can benefit heart health and overall diet quality, as highlighted by Healthline.

Nutrient	Amount
Calories	360 kcal
Serving Size	1 serving

Disclaimer: Nutritional information is an estimate based on ingredient values and may vary depending on specific brands and preparation methods.

FAQ

Can I make this Autumn Salad ahead of time? Yes, you can prep components like the nuts, prosciutto, and vinaigrette in advance. Just assemble and dress the salad right before serving to maintain freshness.
What other apples work best in this salad? Granny Smith, Fuji, or Gala apples are also excellent choices, offering varying levels of sweetness and tartness.
How do I prevent the apples from browning? Toss your sliced apples with a little lemon juice immediately after cutting them. This prevents oxidation and keeps them looking fresh.
Can this be made vegetarian or vegan? Absolutely! Skip the prosciutto for a vegetarian version. For vegan, omit prosciutto, use vegan feta, and ensure your maple syrup is pure and no honey is used.
What greens are best if I don’t like arugula? Shredded kale, fresh spinach, or a mixed spring greens blend all make wonderful alternatives to arugula in this recipe.

Conclusion

This ultimate Autumn Salad with its delightful candied pecans and vibrant apple cider vinaigrette truly captures the essence of the season. It’s incredibly easy to make, packed with amazing textures, and features a perfect balance of sweet and savory flavors that everyone will adore. Bethany hopes this beginner-friendly recipe brings joy and simplicity to your kitchen. Give this fall favorite a try soon, and please share your experience and rate the recipe!

“For more cozy comfort food ideas, visit our Facebook page for daily inspiration. You can also find more easy recipes on our Pinterest boards to keep your meals exciting.”