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Autumn Apple Salad

  • Author: Meagan


Fresh, fabulous and flexible, I adapted a few bits to save time but overall this outline is a keeper!  Borrowed from Half Baked Harvest, I left off the crispy prosciutto only because we were enjoying this with pork belly, and I used a combo of arugula and baby kale (always do this!) – enjoy!




1/3 c. olive oil AND 1/4 c. apple cider vinegar

1 T. Dijon AND 1 T. apple butter (I used apple sauce)

2 t. maple syrup (or honey)

2 t. EACH fresh thyme leaves AND chopped fresh sage

kosher salt and freshly ground pepper to taste

The Rest

~8 c. total of a combination of arugula and chopped kale

2 honeycrisp apples, cored and thinly sliced

1 avocado, diced

arils from one large pomegranate

1/4 c. EACH chopped toasted pecans AND roasted pumpkin seeds (she roasted these together with the prosciutto and a drizzle of maple syrup and seasoned with cinnamon, salt and cayenne) – again, I was just saving time!

~1/2 c. very crispy and crumbled prosciutto (or bacon)

~1/2 c. crumbled feta (or goat cheese)


For the dressing, whisk (or shake in a well sealed container) all ingredients, taste for seasonings and set aside.

In a large bowl, toss together the arugula, kale, apples (set aside a few for garnish), avocado and pomegranate, drizzle with the dressing and toss again.  Arrange into individual serving bowls (in our case, 4 large ones), and then top off with the extra apple, toasted/roasted pecans and pumpkin seeds, prosciutto/bacon and feta/goat cheese.  A really wonderful combination!