Ingredients
1/4 cup pecans
2 tbsp. pumpkin seeds
3 tbsp. maple syrup
1/2 tsp. cayenne pepper
1/4 tsp. cinnamon
flaky sea salt
3 oz. prosciutto (thinly sliced)
6 cup arugula or shredded kale
2 honeycrisp apples (thinly sliced)
1 avocado (diced)
pomegranate (arils from 1)
1/2 cup feta cheese (crumbled)
1/3 cup olive oil (extra virgin)
1/4 cup apple cider vinegar
1 tbsp. dijon mustard
1 tbsp. apple butter
2 tsp. honey or maple syrup
1 tbsp. thyme (fresh leaves)
2 tsp. sage (chopped fresh)
kosher salt and black pepper
Directions
- 1
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 2
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.
- 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.