When autumn arrives, this is the salad I get excited about. This Autumn apple harvest salad hits all the right notes of sweet, savory, spicy, crispy, crunchy, creamy, and oh-so-satisfying. Its base is peppery arugula, topped with sweet and spicy pecans and pumpkin seeds, crisp apples, bursts of pomegranate, creamy avocado and goat cheese, and savory prosciutto, finished with a sweet fig balsamic dressing. It’s a special salad perfect for fall entertaining or as a fun way to add fall flavors to your lunch. Add some chicken for extra protein and turn it into a complete meal. Salads aren’t just for spring and summer, and this Autumn apple harvest salad proves just that. 

Autumn apple harvest salad

Serves: 4 | Prep: 10 mins | Cook: 10 mins 

Ingredients:

• ⅓ cup pecans
• ⅓ cup pumpkin seeds
• 3-4 tbsp maple syrup
• ¼ tsp cayenne pepper
• ¼ tsp cinnamon
• Flakey sea salt 
• 4 slices of thin prosciutto
• 1 (5 oz) box baby arugula
• 1-2 honeycrisp or Fuji apples, thinly sliced
• Seeds from 1 pomegranate
• 1 avocado, sliced or diced
• ½ cup goat cheese, feta cheese, or blue cheese, crumbled

Fig or maple balsamic vinaigrette

• ⅓ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 3-4 tbsp fig jam or maple syrup
• 1 tbsp dijon mustard
• Salt and pepper 

Instructions:

1. Bake the prosciutto, pecans, and pumpkin seeds:
   1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and grease the lining.
   2. Add four pieces of thinly sliced prosciutto to the pan, and on the other side, add the pecans and pumpkin seeds. 
   3. To the pumpkin seeds and pecans, add maple syrup, cinnamon, and cayenne pepper. Mix and top with flaky salt. 
   4. Bake the prosciutto, pecans, and pumpkin seeds in the oven for 8-10 minutes.
2. Make the dressing:
   1. Whisk together balsamic vinegar, extra virgin olive oil, fig jam or maple syrup, dijon mustard, salt, and pepper in a small bowl until emulsified. 
   2. Taste and adjust seasonings if needed. Set aside.
3. In a large bowl, add arugula and top with thinly sliced apples, avocado, pomegranate seeds, and goat cheese (feta or blue cheese). Crumble over the crispy prosciutto and scatter the maple pecans and pumpkin seeds. 
4. Pour over some of the dressing, toss, and add more dressing if needed. Or serve the dressing on the side for each person to add to their salad. Serve immediately. 

Notes and variations:

• You can swap the prosciutto for bacon, but cooking time and temperature will vary. Bake bacon strips at 400 degrees for 10-20 minutes or until crispy. 
• Add some grilled chicken for a complete meal.
• This recipe also works well with other types of greens, such as kale, mixed greens, romaine, etc. 

Prep and storage:

This salad is best eaten fresh, as arugula is a soft and tender green that won’t hold up to moisture for an extended period of time. 

If you want to make this ahead of time, prep the toppings and store them separately in air-tight containers until ready to assemble.