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Ingredients
Scale
- 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, to taste
- 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, to taste
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Toss pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon in a bowl.
- Spread mixture on the baking sheet and add prosciutto.
- Bake for 10-15 minutes until nuts are golden brown and prosciutto is crispy.
- Mix arugula or kale, Honeycrisp apples, avocado, and pomegranate in a large bowl.
- Combine olive oil, vinegar, mustard, apple butter, honey, thyme, sage, salt, and pepper in a jar; shake well.
- Pour vinaigrette over salad, toss gently, and top with roasted nuts, prosciutto, and feta cheese.
- Serve immediately.
Notes
Use fresh, seasonal ingredients for the best flavor.
Toasting nuts enhances their flavor.
Adjust vinaigrette sweetness according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg