Autumn Harvest Honeycrisp Apple and Feta Salad

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  

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  

Instructions

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!