Autumn Harvest Honeycrisp Apple and Feta Salad

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!