Autumn Harvest Honeycrisp Apple and Feta Salad Recipe

Autumn Harvest Honeycrisp Apple and Feta Salad

Original Recipe: half baked Harvest

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 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!