Autumn Apple and Feta Salad

A crisp autumn salad of apple, greens, feta, pomegranate, and spiced toppings with cider vinaigrette. Dress it just before serving.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 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
• 6 cups arugula or shredded kale
• 2 honeycrisp apples, thinly sliced
• 1 avocado, diced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese
• 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

How to prepare it

Cool the baked toppings before they touch the greens. Cut the apples close to serving time to preserve their texture, then toss lightly so the avocado stays intact.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve immediately after dressing. Store undressed components separately in the refrigerator.

Frequently asked questions

Can I prep it ahead?

Prepare the dressing and toppings ahead, then slice apple and assemble near serving time.

What if I have no pomegranate?

Omit it; the apples still supply sweetness and crunch.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Autumn Apple and Feta Salad

Print Recipe

A crisp autumn salad of apple, greens, feta, pomegranate, and spiced toppings with cider vinaigrette. Dress it just before serving.

• Author: Maya Collins
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 6 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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
• 6 cups arugula or shredded kale
• 2 honeycrisp apples, thinly sliced
• 1 avocado, diced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese
• 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

Instructions

1. Heat the oven to 350°F. Spread the pecans, pumpkin seeds, and prosciutto as directed by the ingredient list and bake until crisp, about 10–15 minutes; cool.
2. Whisk the oil, cider vinegar, Dijon, sweetener, and herbs into a vinaigrette.
3. Combine the greens, apple slices, avocado, and pomegranate.
4. Add feta and the cooled crisp toppings, then dress and toss gently.