Autumn Harvest Honeycrisp Apple and Feta Salad
Ingredients
- ¼ cup raw pecans
- 2 tablespoon pumpkin seeds
- 3 tablespoon maple syrup
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- flaky sea salt
- 3 ounce thinly sliced prosciutto
- 6 cup arugula or shredded kale
- 2 honeycrisp apples, thinly sliced
- 1 avocado, diced
- 1 arils from pomegranate
- ½ cup crumbled feta cheese
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon apple butter (optional)
- 2 teaspoon honey or maple syrup
- 1 tablespoon fresh thyme leaves
- 2 teaspoon chopped fresh sage
- kosher salt and black pepper
Autumn Harvest Honeycrisp Apple and Feta Salad
Steps
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss together the pecans, pumpkin seeds, 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 pomegranate arils.
- 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!
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