Autumn Harvest Honeycrisp Apple and Feta Salad

Name: Autumn Harvest Honeycrisp Apple and Feta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $14.59 /serving

Author : halfbakedharvest

Autumn Harvest Honeycrisp Apple and Feta Salad

Instructions

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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!

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