Autumn Harvest Honeycrisp Apple and Feta Salad
Serves 6
15 mins prep
15 mins cook
30 mins total
Tossed with a warming apple cider vinaigrette...healthy, simple, and so delicious!
Apple Vinaigrette
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1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple, cayenne, and cinnamon. Arrange in a single layer. Lay the prosciutto flat around the nuts. Transfer to the oven and bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch both closely. Sprinkle the nuts with sea salt.
3. Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
4. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!
