Honeycrisp Apple, Prosciutto, and Feta Salad
This Honeycrisp Apple, Prosciutto, and Feta Salad is the ultimate fall and winter salad with seasonal ingredients and apple vinaigrette.
PRINT
PIN
Ingredients
Salad Base
- 1/2 cup chopped pecans (I used maple-glazed pecans)
- 2 Tablespoons pumpkin speeds
- 3 Tablespoons maple syrup
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- flaky sea salt
- 4 ounces thinly sliced prosciutto
- 3 cups arugula
- 3 cups romaine lettuce
- 2 Honeycrisp apples thinly sliced
- arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
Apple Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 Tablespoon apple butter (optional)
- 2 teaspoons maple syrup
- 1 Tablespoon fresh thyme leaves
- 2 teaspoons chopped fresh sage
- kosher salt and black pepper
Instructions
For The Salad Base
- Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
- On the prepared baking sheet, mix the chopped pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.
- While the nuts are baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.
For the Apple Vinaigrette
- Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.
- Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!
Notes
Serves 4 to 6
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
