Autumn Harvest Honeycrisp Apple and Feta Salad
A fresh and flavorful Autumn Harvest Honeycrisp Apple and Feta Salad packed with nuts and seeds, perfect for fall.
Equipment
- oven
- baking sheet
- Parchment paper
- large salad bowl
Ingredients
Nuts and Seeds
- ¼ cup raw pecans
- 2 tablespoons pumpkin seeds
- 3 tablespoons maple syrup
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- to taste flaky sea salt
Apple Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon apple butter optional
Salad Base
- 4 cups arugula
- 1 large Honeycrisp apple sliced
- 1 medium avocado sliced
- ½ cup pomegranate arils
Instructions
Preparation
- 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 syrup, 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, apple slices, avocado, and pomegranate arils.
Notes
Feel free to add feta cheese for an extra layer of flavor.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg
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