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

Ready In 30 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat the oven to 350° F. Line a baking sheet with parchment paper. 
  • EQUIPMENT:

Step 2

  • On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple, cayenne, and cinnamon. Arrange in a single layer.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Lay the prosciutto flat around the nuts.
  • INGREDIENTS:

Step 4

  • Transfer to the oven and bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch both closely.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 5

  • Sprinkle the nuts with sea salt.
  • INGREDIENTS:

Step 6

  • Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
  • INGREDIENTS:
  • EQUIPMENT:

Step 7

  • To make the vinaigrette.
  • INGREDIENTS:

Step 8

  • Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
  • INGREDIENTS:

Step 9

  • Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!
  • INGREDIENTS: