Author Adapted by Pam - For the Love of Cooking / Original by Half Baked Harvest
Equipment
Small Jar
Baking Sheet
Ingredients
Vinaigrette:
¼cupolive oil
¼cupapple cider vinaigrette
2tspreal maple syrup
1tspDijon mustard
Sea salt and freshly cracked pepper, to taste
Toasted Nuts & Prosciutto:
2tbsppecans
1tbsppumpkin seeds
1½tbspreal maple syrup
¼tspcinnamon
⅛tspcayenne
Sea salt, to taste
1½ozprosciutto, thinly sliced
Harvest Salad with Apples:
3cupsbaby spinach
2cuparugula
½largehoneycrisp apple, sliced
1smallavocado, sliced
3tbsppomegranate arils
2tbspfeta cheese, crumbled
Freshly cracked black pepper, to taste
Instructions
Make the vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, shallot, sea salt, and freshly cracked pepper, to taste in a small jar. Seal with a lid and shake well to combine; set aside to allow the flavors time to mingle. Side Note: We love a tangy vinaigrette, use less vinegar if you prefer a more subtle vinaigrette.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Toss the pecans and pumpkin seeds with maple syrup, cinnamon, and cayenne pepper until evenly coated. Pour onto the prepared baking sheet in a single layer.
Lay the prosciutto flat on the other side of the baking tray in a single layer.
Place into the oven and bake for 10-12 minutes, watching closely until the nuts are toasted and the prosciutto is crisp.
Remove from the oven. Season the nuts with sea salt, to taste; set aside to cool.
Combine the spinach and arugula in a large salad bowl; drizzle with some of the well-whisked vinaigrette, to taste, then toss to coat evenly.
Top with honeycrisp apples, avocado, crispy prosciutto, spiced nuts, pomegranate arils, and feta cheese.
Season well with freshly cracked black pepper, to taste, and serve immediately with the vinaigrette on the side. Enjoy.