Honey crisp Apple and Feta Salad

Written By Rachel Tidman

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings: 6

Calories Per Serving: 360 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

  • 1/4 cup raw pecans

  • 2 tablespoons pumpkin seeds

  • 3 tablespoons maple syrup

  • 1/2 teaspoon cayenne pepper

  • 1/4 teaspoon ground cinnamon

  • Flaky sea salt

  • 6 slices (approx) thinly sliced prosciutto

  • 6 cups arugula or shredded kale

  • 2 honey crisp apples, thinly sliced

  • 1 avocado, sliced

  • Arils from 1 pomegranate

  • 1/2 cup crumbled feta cheese

    APPLE VINAIGRETTE

  • 1/3 cup extra virgin olive oil

  • 1/4 cup apple cider vinegar

  • 1 tablespoon dijon mustard

  • 1 tablespoon apple butter (optional)

  • 2 teaspoons honey or maple syrup

  • 1 tablespoon fresh thyme leaves

  • 2 teaspoons chopped fresh sage

  • Kosher salt and black pepper

Instructions

  • 1. Preheat the oven to 175C. Line a baking sheet with parchment paper. 

    2. 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.

    3. Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.

    4. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.

    5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta.

    Eat and enjoy!

Rachel Tidman
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