Preheat your oven to 375°F (190°C). Begin by coring and slicing the Gala and Honeycrisp apples into wedges. In a mixing bowl, toss the apple slices with maple syrup, ground cinnamon, and nutmeg. Spread them on one half of a baking sheet. On the other half, scatter the chopped pecans and walnuts. Roast for about 15-20 minutes until the apples are tender and fragrant, then allow them to cool before assembling the salad.

While the apples and nuts are roasting, grab a jar and add minced garlic, vegan mayonnaise, unsweetened almond milk, fresh lemon juice, dried parsley, garlic powder, sea salt, and black pepper. Secure the lid tightly and shake vigorously until the mixture is smooth and creamy. Refrigerate the dressing to let the flavors meld while you prepare the salad ingredients.

Once the apples and nuts have cooled, remove the stems from the curly kale and chop the leaves into bite-sized pieces. In a large mixing bowl, combine the chopped kale, sliced red onion, roasted apples, chilled nuts, dried cranberries, and pumpkin seeds. Gently toss all the ingredients together to incorporate the vibrant colors and textures of the Autumn Harvest Honeycrisp Apple and Feta Salad.

Just before serving, drizzle the creamy lemon-garlic dressing over the salad mixture. Toss everything gently once more to ensure every ingredient is coated in the delicious dressing. Serve the salad immediately for the best flavor and texture, or place it in the fridge for a short time to further develop the flavors—just be mindful of keeping the salad fresh for any guests ready to savor this delightful fall dish!