Description
Bright, crunchy, and full of fall flavors — this salad balances sweet maple-candied nuts, crisp prosciutto, creamy avocado and tangy feta over a bed of peppery greens. Perfect for a weeknight dinner or a festive side.
Ingredients
Scale
- 1/4 cup raw pecans
- 2 tbsp pumpkin seeds
- 3 tbsp pure maple syrup
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/4 tsp ground cinnamon
- Flaky sea salt, to finish
- 3 oz prosciutto, sliced thin
- 6 cups arugula (or use shredded kale)
- 2 Honeycrisp apples, very thinly sliced
- 1 avocado, cut into cubes
- Seeds from 1 pomegranate (about 1/2–3/4 cup)
- 1/2 cup feta, crumbled
For the apple vinaigrette
- 1/3 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp apple butter (optional, but lovely)
- 2 tsp honey or maple syrup
- 1 tbsp fresh thyme leaves
- 2 tsp chopped fresh sage
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Toast the nuts & crisp the prosciutto — Preheat oven to 350°F (175°C). Line a sheet pan with parchment. In a bowl, toss the pecans and pumpkin seeds with the maple syrup, cayenne and cinnamon until evenly coated. Spread the nuts in one area of the pan in a single layer. Lay the prosciutto in a single layer on the other side. Roast 10–15 minutes, watching closely — the nuts should be golden and the prosciutto crisp. When they come out, scatter the nuts with flaky sea salt while still warm.
- Build the salad base — In a large bowl combine the arugula (or kale), apple slices, diced avocado and pomegranate seeds.
- Whisk the dressing — In a lidded jar or small bowl, add the olive oil, apple cider vinegar, Dijon, apple butter (if using), honey (or maple), thyme, sage, and a pinch of salt and pepper. Shake or whisk vigorously until emulsified. Taste and adjust seasoning as needed.
- Toss and finish — Drizzle the vinaigrette over the greens and toss gently to coat. Scatter the toasted maple nuts and broken prosciutto pieces on top, then crumble over the feta. Serve immediately.
Notes
- If you use kale, massage it briefly with a splash of oil and a pinch of salt before assembling to soften the leaves.
- Make the dressing up to a week ahead and store in the fridge — give it a good shake before using.
- Keep candied nuts and prosciutto separate until the last minute if you’re prepping ahead so they stay crunchy.