Description
A vibrant fall salad featuring crisp Honeycrisp apples, creamy avocado, crunchy maple-spiced nuts, crispy prosciutto, and tangy feta, all tossed in a fragrant apple vinaigrette.
Ingredients
1/4 cup raw pecans
2 tablespoons pumpkin seeds (pepitas)
3 tablespoons maple syrup
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Flaky sea salt, to taste
3 ounces 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
For the 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, to taste
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, toss pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread in a single layer on the baking sheet.
3. Arrange prosciutto slices around the nut mixture and bake for 10–15 minutes, until nuts are golden and prosciutto is crisp.
4. Sprinkle with flaky sea salt while warm and let cool.
5. In a large salad bowl, add arugula or kale, sliced apples, diced avocado, and pomegranate arils.
6. In a mason jar, combine olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, thyme, sage, salt, and pepper. Shake until emulsified.
7. Pour vinaigrette over the salad base and toss gently to combine.
8. Top with the roasted nut mixture, crispy prosciutto, and crumbled feta.
9. Serve immediately and enjoy.
Notes
Massage kale with a drizzle of olive oil if using to soften the texture.
Dress the salad just before serving to keep the greens crisp.
Extra vinaigrette can be stored in the fridge for up to a week.
Omit prosciutto for a vegetarian version.