Autumn Harvest Honeycrisp Apple (Printable Version)
A crisp autumn salad with honeycrisp apples, toasted nuts, prosciutto, and a tangy apple vinaigrette dressing.
# Ingredients Required:
→ Nuts and Seeds
01 -
60 ml raw pecans
02 -
2 tbsp pumpkin seeds
→ Sweeteners and Spices
03 -
45 ml maple syrup
04 -
0.5 tsp cayenne pepper
05 -
0.25 tsp ground cinnamon
06 -
Flaky sea salt, to taste
→ Meat
07 -
85 g thinly sliced prosciutto
→ Greens and Fruits
08 -
180 g arugula or shredded kale
09 -
2 honeycrisp apples, thinly sliced
10 -
1 avocado, diced
11 -
Arils from 1 pomegranate
→ Cheese
12 -
120 ml crumbled feta cheese
→ Dressing
13 -
80 ml extra virgin olive oil
14 -
60 ml apple cider vinegar
15 -
1 tbsp Dijon mustard
16 -
1 tbsp apple butter (optional)
17 -
2 tsp honey or maple syrup
18 -
1 tbsp fresh thyme leaves
19 -
2 tsp chopped fresh sage
20 -
Kosher salt and black pepper, to taste
# Guide to Cooking:
01 -
Preheat the oven to 175°C and line a baking sheet with parchment paper.
02 -
Toss pecans, pumpkin seeds, maple syrup, cayenne pepper, and cinnamon together on the baking sheet in a single layer. Arrange prosciutto slices flat around the nuts. Bake for 10 to 15 minutes until nuts are toasted and prosciutto is crisp, monitoring closely. Sprinkle toasted nuts with flaky sea salt.
03 -
In a large bowl, combine arugula, thinly sliced apples, diced avocado, and pomegranate arils.
04 -
In a jar with a lid, combine olive oil, apple cider vinegar, Dijon mustard, apple butter (if using), honey or maple syrup, fresh thyme, chopped sage, kosher salt, and black pepper. Shake vigorously and adjust seasoning to taste.
05 -
Pour the vinaigrette over the salad and toss gently to combine. Top with toasted nuts, crisp prosciutto, and crumbled feta cheese. Serve immediately.
# Extra Suggestions:
01 -
Watch nuts and prosciutto carefully while baking to avoid burning.