fall harvest honeycrisp apple and kale salad

All the best produce that fall has to offer combined into one big beautiful salad. Shredded kale, sweet honeycrisp apples, pomegranate, pumpkin seeds, and crispy prosciutto. All tossed with a caramelized shallot vinaigrette. Healthy, simple and delicious, this salad is sure to become a new fall staple!

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 tablespoon real maple syrup
• 1/3 cup raw pepitas
• 1/4 teaspoon ground cinnamon
• 3 ounces thinly sliced prosciutto
• 2 heads kale, shredded
• 2 honey crisp apples, thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

CIDER VINAIGRETTE

• 1/3 cup extra virgin olive oil
• 1 shallot, thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon fig preserves
• 1 tablespoon fresh thyme leaves
• kosher salt and pepper
• 1 pinch crushed red pepper flakes

INSTRUCTIONS

1.  Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 
2.  On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp. 
3.  Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.
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