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Autumn Harvest Honeycrisp Apple and Feta Salad
6 servings
Crowd-Pleasing Vegan Caesar Salad
6 small bowls
Salads.jpeg
Autumn Harvest Honeycrisp Apple and Feta Salad
Autumn-Harvest-Honeycrisp-Apple-and-Feta-Salad-5-700x1050.jpeg
Rating
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Recipe Type
Cuisine
Tags
Prep Time (in minutes)
15
Cook Time (in minutes)
15
Add'l Time (in minutes)
Total Time (in minutes)
30
Yield
6 servings
Equipment Needed
Ingredients
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Recipe Part
Ingredient
Quantity
Ingredient Notes
Optional
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Salad
12
1/4 cup
​
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2 T
​
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3 T
​
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1/2 tsp
​
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1/4 tsp
​
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​
​
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3 oz
thinly sliced
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6 cups
or shredded kale
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2
thinly sliced
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1
diced
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1 pomegranates worth
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1/2 cup
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Apple Vinaigrette
9
2 tsp
or maple syrup
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1 T
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2 tsp
chopped
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1/3 cup
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1/4 cup
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1 T
​
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1 T
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to taste
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to taste
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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, 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

Recipe Source
Half-Baked Harvest
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