Autumn Harvest Honeycrisp and Arugula Salad

This Autumn Harvest Honeycrisp and Arugula Salad has been created with fall gatherings in mind, knowing that it will become the star of your holiday table. As you prepare to host friends and family during the festive season, this salad offers a refreshing departure from traditional sides while maintaining the warm, comforting flavors of autumn.

The star of this salad is the Honeycrisp apple, a fall favorite, sliced to perfection and offering a sweet crunch that complements the peppery bites of arugula. Pomegranate arils add bursts of tangy juiciness and pops of red color, while thinly sliced prosciutto (if you choose to add it) adds a savory, salty and indulgent touch. Maple roasted pepitas provide a sweet and satisfying crunch with a hint of earthiness.

The maple vinaigrette will leave your friends and family coming back for seconds.  With apple cider vinegar, maple syrup, fresh thyme leaves, apple butter, and a hint of Dijon mustard, it’s a balance of sweet and tart that elevates every bite.

Whether you’re celebrating the beauty of autumn or simply craving a fresh, flavorful salad, my Autumn Harvest Honeycrisp and Arugula Salad will quickly become a cherished addition to your fall menu.

Autumn Harvest Apple Salad with Maple Vinaigrette

Autumn Harvest Honeycrisp and Arugula Salad

This autumn apple harvest salad is the perfect mix of sweet, salty and savory.
Prep Time 20 minutes
Cook Time 14 minutes
Course Main Course, Salad, Side Dish
Cuisine American


Salad Ingredients

  • 1 5- ounce container arugula
  • 2 honey crisp apples thinly sliced
  • 1 pomegranate arils only
  • 3 ounces thinly sliced prosciutto optional
  • 1/3 cup raw pepitas pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • ½ cup sprouts optional
  • ½ cup feta cheese optional

Vinaigrette Ingredients

  • 1/3 cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 TBS maple syrup
  • 1 tablespoon apple butter optional**
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of pepper


  • Preheat oven to 350 degrees Fahrenheit.
  • On a baking sheet lined with parchment paper, toss together the pepitas, olive oil, maple syrup, cinnamon and salt. Arrange in a single layer on one side of the baking sheet. On the other side, lay flat the prosciutto. Bake for 10-15 minutes until pepitas have toasted and prosciutto is crisp.
  • Set to the side to cool. Once cooled, use your hands to break up the maple roasted pepitas and crispy prosciutto.
  • In a large bowl, assemble the salad starting with the arugula and then layer on the remaining ingredients: honey crisp apples, pomegranate, maple roasted pepitas, prosciutto, sprouts (optional) and feta cheese (optional).
  • To make the vinaigrette, put all ingredients in a mason jar and combine by shaking or using a whisk or immersion blender.


**Although the apple butter is optional, it is highly recommended as this takes the salad dressing from a delicious every-day vinaigrette to one that is truly special.
Keyword apple, chicken salad, christmas, fall treat, maple, maple syrup, proscuitto, thanksgiving, vinaigrette

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