Autumn Apple and Feta Salad

Autumn Apple and Feta Salad

Ingredients:

• 1/4 cup raw pecans
• 2 Tbsp. pumpkin seeds
• 3 Tbsp. maple syrup
• 1/2 tsp. cayenne pepper
• 1/4 tsp. ground cinnamon
• To taste flaked sea salt
• 3 oz. thinly sliced prosciutto
• 4 cups mixed greens, arugula, spinach, romaine
• 2 honeycrisp apples, thinly sliced
• 1 avocado, diced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Ingredients for Aoole Vinaigrette:

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tbsp. dijon mustard
• 1 Tbsp. apple butter (optional)
• 2 tsp. maple syrup
• 1 Tbsp. fresh thyme leaves
• 2 tsp. chopped fresh sage
• To taste salt and pepper

Directions:

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. On prepared baking sheet, toss together pecans, pumpkin seeds, maple syrup, cayenne and cinnamon. Arrange in a single layer. Lay the prosciutto flat away from the nuts on the other end.
3. Transfer to the oven and bake for 10 to 15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch both closely. Sprinkle nuts with sea salt.
4. Meanwhile, in a large salad bowl, combine the greens, apples, avocado, and pomegranate arils.
5. FOR THE VINAIGRETTE: Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
6. Pour vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto and feta.