Description
A crisp and colorful autumn salad featuring Honeycrisp apples, arugula, crispy prosciutto, maple spiced nuts, and a zesty apple vinaigrette. Perfect for fall gatherings!
Ingredients
Units
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
- 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
Apple Vinaigrette:
- 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 the oven to 350°F. Line a baking sheet with parchment paper.
- On the baking sheet, toss pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Arrange in a single layer. Lay the prosciutto flat around the nuts. Bake for 10-15 minutes until nuts are toasted and prosciutto is crisp. Sprinkle nuts with flaky sea salt.
- In a large salad bowl, combine arugula, apples, avocado, and pomegranate arils.
- To make the vinaigrette, combine all vinaigrette ingredients in a jar with a lid and shake well. Taste and adjust seasoning.
- Pour the vinaigrette over the salad and toss to combine.
- Top with toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!
Notes
For extra crunch, double the maple nut mixture. This salad pairs beautifully with roasted chicken or turkey.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg