Fall Harvest Honeycrisp Apple and Kale Salad

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp. Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and feta. Eat and enjoy!