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Fall Harvest Honeycrisp Apple and Feta Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 1/4 cup raw pecans
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • flaky sea salt
  • 3 ounces thinly sliced prosciutto
  • 6 cups arugula or shredded kale
  • 2 honeycrisp apples thinly sliced
  • 1 avocado diced
  • arils from 1 pomegranate
  • 1/2 cup crumbled feta cheese
  • Apple Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple butter optional
  • 2 teaspoons honey or maple
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons chopped fresh sage
  • kosher salt and black pepper

Instructions
 

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • On the prepared baking sheet, toss together the pecans, pepitas, maple, cayenne, and cinnamon. Arrange in a single layer. Lay the prosciutto flat around the nuts. Transfer to the oven and bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch both closely. Sprinkle the nuts with sea salt.
  • Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranates.
  • To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
  • Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!