Harvest Brie and Cheddar Apple Kale Salad

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper. 
2. On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, butter, chipotle, and cinnamon. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Watch closely. Sprinkle with sea salt.
3. Meanwhile, in a salad bowl, combine the kale, apples, and pomegranate arils.
4. To make the vinaigrette. In a skillet, cook the butter, shallot, and sage leaves over medium heat until the butter is browned and the sage is crisp, 5 minutes. Remove from the heat. Add the olive oil, apple cider vinegar, honey, thyme, cinnamon, salt, pepper, and chili flakes. Taste and adjust as needed.
5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, grated cheddar, and brie. Eat and enjoy!