Autumn Harvest Apple and Feta Salad

Ingredients

• 60 ml Pecans
• 2 tbsp Pumpkin seeds, toasted, unsalted, hulled
• 1 pinch Cayenne pepper
• 1 tsp Cinnamon, ground
• 85 g Prosciutto
• 1 3/8 l Arugula, raw
• 2 pcs Apple
• 1 pcs Avocado, diced
• 2 tbsp Pomegranate
• 120 ml Feta
• 70 ml Extra virgin olive oil
• 60 ml Apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Apple sauce, unsweetened, DM
• 1 tbsp Thyme, fresh
• 2 tsp Sage, fresh

Method

1. Preheat the oven to 350° F. 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!