Autumn Harvest Honeycrisp Apple and Feta Salad: A Fresh Delight
A delightful Autumn Harvest Honeycrisp Apple and Feta Salad featuring fresh ingredients and a tangy vinaigrette.
Equipment
- baking sheet
- Parchment Paper
- Jar with lid
- Large salad bowl
Ingredients
Nuts and Salad Base
- ¼ cup raw pecans
- 2 tablespoons pumpkin seeds
- 3 tablespoons maple syrup
- ½ teaspoon cayenne pepper
- ¼ 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
- ½ cup crumbled feta cheese
Apple Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon apple butter (optional)
- 2 teaspoons honey or maple syrup
Instructions
Cooking Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 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.
- Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
- To make the vinaigrette, combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
- Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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