Autumn Harvest Honeycrisp Apple and Feta Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

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

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 syrup

1 tablespoon fresh thyme leaves

2 teaspoons chopped fresh sage

kosher salt and black pepper

Directions

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. 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.3. Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.4. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!

Nutrition

• Calories: 360 kcal