Autumn Harvest Salad
Gorgeous, with gems of pomegranate seeds, maple-candied pecans and pumpkin seeds, slices of crisp, sweet apples, crispy prosciutto, tossed with tender greens in a maple vinaigrette.
Servings: 6 servings
Ingredients
- ½ cup pecan halves
- 2 tbsp pumpkin seeds, shelled (pepitas)
- 3 tbsp maple syrup
- ¼ tsp cinnamon
- pinch cayenne
- salt
- 3 oz. prosciutto
- 1 pomegranate
- 2 medium Honeycrisp apples, thinly sliced
- 6 cups arugula or spring mix greens
- ½ cup feta cheese, crumbled
Maple Vinaigrette
- ¼ cup apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp apple butter
- 2 tsp maple syrup
- ⅓ cup extra virgin olive oil
- salt and pepper
Instructions
- Preheat the oven to 350 °. In a bowl, toss the pecans and pepitas with the maple syrup, cinnamon, and cayenne.
- Spread the nuts and seeds on part of baking sheet covered in parchment paper. Lay the slices of prosciutto on the other side of the baking sheet. Roast for 10-12 minutes, watching carefully for burning. Cool completely. (The nuts will become more crispy as they cool.) Break up the nuts and seeds. Chop the crispy prosciutto into bite-sized pieces.
- Remove the arils (seeds) from the pomegranate. Set aside.
- Just before serving, in a large bowl, toss together the greens, pomegranate seeds, pecans and pepitas, proscuitto, apples, and feta. Add the maple vinaigrette and toss to serve.
For the Maple Vinaigrette
- In a bowl, whisk together the vinegar, maple syrup, dijon, apple butter, and salt and pepper. Slowly add the olive oil, whisking continuously. Alternatively, shake all the ingredients in a jar.