Honeycrisp Apple Salad

The Ingredients

Salad

• 1/3 tbsp extra virgin olive oil

• 1/3 tbsp pure maple syrup

• 1/8 cup raw pepitas

• 1-2 oz thinly sliced prosciutto

• 1 head kale, shredded

• 1 honeycrisp apples, thinly sliced

• arils from 1 pomegranate

• 1/4 cup crumbled feta cheese

Cider Vinaigrette

• 2.75 tbsp extra virgin olive oil

• 1/2 shallot, thinly sliced

• 1 tbsp apple cider vinegar

• 1/2 tbsp fig preserves

• 1/2 tbsp thyme

• S + P, to taste

• Dash red pepper flakes

The Instructions

• Preheat oven to 350ºF. Line baking sheet with parchment paper. Place the pepitas on pan. Drizzle with EVOO, maple syrup, and top with ground cinnamon + a little salt. Around the pepitas, place the prosciutto flat. Bake for 10-15 minutes or until pepitas are toasted and prosciutto is crispy

• While baking, add the kale, apples, and pomegranate arils to a large bowl.

• In a small skillet heat the vinaigrette olive oil and add the shallots. Cook over medium heat for 2-3 minutes. Remove from heat, let cool slightly and pour into a jar. Add the ACV, fig preserves and seasoning. Whisk to combine.

• Add the toasted pepitas and crispy prosciutto to the salad and drizzle with vinaigrette. Fall in a bowl -- yum!