Autumn Harvest Honeycrisp Apple and Feta Salad

Candied Nuts

• 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

Salad

• 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 Cider 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

Directions

• Heat the oven to 350F and line a baking sheet with parchment. Toss the pecans, pumpkin seeds, maple, cayenne, and cinnamon together on the sheet in a single layer. Lay the prosciutto flat around the nuts. Bake 10-15 minutes until the nuts are toasted and the prosciutto is crisp, watching both closely. Sprinkle the nuts with sea salt.
• Meanwhile, combine the arugula, apples, avocado, and pomegranate arils in a large salad bowl.
• For the vinaigrette, combine all ingredients in a lidded jar and shake. Adjust seasoning to taste.
• Pour the vinaigrette over the salad and toss. Top with the toasted nuts, crisp prosciutto, and feta.

From Tieghan Gerard / Half Baked Harvest on Instagram.