Autumn Harvest Honeycrisp Apple and Feta Salad
A delicious Autumn Harvest Honeycrisp Apple and Feta Salad, tossed with a warming apple cider vinaigrette.
Equipment
- oven
- baking sheet
- jar with lid
- large salad bowl
Ingredients
- 2 cups arugula
- 1 cup pomegranate arils
- 1 cup pecans toasted
- ½ cup pumpkin seeds toasted
- 1 tablespoon maple syrup
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- 4 slices prosciutto crispy
- ½ cup feta cheese crumbled
- 1 pinch sea salt
- ¼ cup apple cider vinegar
- ¼ cup olive oil
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!
Notes
This salad is perfect for autumn and combines sweet and savory flavors for a delicious dish.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 24gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 300mgPotassium: 540mgFiber: 4gSugar: 9gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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