Fall Harvest Salad with Apples and Crispy Prosciutto
All the goods are packed into this fall harvest salad. It’s a bed of spring mix topped with apples, crispy baked prosciutto, roasted pecans, craisins, red onion, and blue cheese. Top it off with a homemade sweet Dijon vinaigrette. This moody apple harvest salad is sure to bring you into the fall feels. I ate it as a side salad or a meal. Read along to see how I made this fall harvest salad.
Why Make This Fall Salad…
I love fall time. I know that’s so typically, but I really do. The kicker that makes this autumn harvest salad is several different things. Mainly, the apples. I use apples in everything this time a year. I also love other seasonal fruits such as cranberries, pomegrantes, and pears. It’s just a salad? So have fun with it!
Things You’ll Need
So, obviously you’re going to need a large salad bowl. Maybe some tongs or something to serve it with. I love using a mason jar to mix my dressings in. Just pour all the ingredients in, shake it up and serve. Then, you can put the lid back on and store any leftovers in the fridge.
You’ll also need a large baking rack lined with parchment paper to bake your prosciutto on. Then, a cooling rack to let it cool on. This will let it become even extra crispier!
Ingredients You’ll Need
salad
I just really love making differnt salads. This one is no different. I love the crispy baked prosciutto. This is somewhat of like “bacon bit” component to the salad. Really salty and full of rich flavor. The apples and cranberries bring in that sweet fall flavor. Add in your pecans for a smokey hint and some crunch and texture. Then lastly, if you’re not a fan of blue cheese, substitute with fresh parmeasan.
- 4 cups Spring Mix Greens
- 2-3 Apples of Different Varieties
- 3 oz Prosciutto
- 1/2 cup Roasted Pecans
- 1/4 Red Onion, Sliced
- 1/4 cup Dried Cranberries
- 1/4 cup Blue Cheese Crumbles
DRESSING
You can always buy a storebought dressing, but I always like making my own. I like a dijon vinigarette. It’s easy and full of flavor!
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- 2 tbsp Apple Cider Vinegar
- 1 tsp Sugar
- 1/2 tsp Pepper
- 1/4 tsp Salt
Step by Step How to Make This Fall Harvest Salad Recipe
StEP ONE
Preheat your oven to 400 degrees. Place all on the items for your dressing in a mason jar or bowl. Mix together and place back in the refrigerator until time for serving.
StEP two
On a large baking pan lined with parchment paper, lay several pieces of prosciutto. Bake for 10-15 minutes. Remove from the oven and lay the pieces on a cooling rack for several minutes. They will become hard and very crispy.
StEP three
In a large salad bowl, add your spring mix as the base. Then slice and add your apples and red onion. Sprinkle on remainder of the toppings such as your pecans, blue cheese, dried cranberries. Break off pieces of your baked prosciutto and layer them on top as well.
StEP four
Serve your salad tossed with the vinaigrette or serve it on the side. Enjoy!
Fall Harvest Salad
Equipment
- Baking Pan
- Baking Rack
- Large Salad Bowl
- Small Bowl or Mason Jar
- Spoon
- Salad Tongs
- Kitchen Knife
Ingredients
- 4 cups Spring Mix Greens
- 2-3 Apples of Different Varieties
- 3 oz Prosciutto
- 1/2 cup Roasted Pecans
- 1/4 Red Onion, Sliced
- 1/4 cup Dried Cranberries
- 1/4 cup Blue Cheese Crumbles
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- 2 tbsp Apple Cider Vinegar
- 1 tsp Sugar
- 1/2 tsp Pepper
- 1/4 tsp Salt
Instructions
- Preheat your oven to 400 degrees. Place all on the items for your dressing in a mason jar or bowl. Mix together and place back in the refrigerator until time for serving.
- On a large baking pan lined with parchment paper, lay several pieces of prosciutto. Bake for 10-15 minutes. Remove from the oven and lay the pieces on a cooling rack for several minutes. They will become hard and very crispy.
- In a large salad bowl, add your spring mix as the base. Then slice and add your apples and red onion. Sprinkle on remainder of the toppings such as your pecans, blue cheese, dried cranberries. Break off pieces of your baked prosciutto and layer them on top as well.
- Serve your salad tossed with the vinaigrette or serve it on the side. Enjoy!
Notes
Cheese:
If you’re not a fan of blue cheese, you can easily substitute with parmigiano reggiano.
Before you go…
Please let me know if you tried this harvest fall salad recipe? Did you make it as is, or substitute something? I want to know! Let me know here or in the comments below! Happy fall!
