Add grilled chicken or even roasted pumpkin seeds for an extra boost of flavor. And don’t forget to top with feta cheese!
1/4 cup raw pecans
2 tbsp honey
1/4 tsp cinnamon sugar
3 oz thinly sliced prosciutto
6 cups of fresh leafy greens
2 honeycrisp apples, thinly sliced
arils from one pomegranate
1/2 cup feta cheese
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp apple butter
2 tsp honey
1 tbsp fresh thyme leaves
2 tbsp fresh sage, chopped
salt and pepper
For the vinaigrette, we used local apple butter, fresh sage and thyme, honey, dijon mustard, olive oil, and apple cider vinegar, of course! You can swap the honey for maple syrup if you’d like.
Heat your skillet to 350°F and cook the prosciutto until crispy. Set aside.
In a small bowl toss pecans with honey and cinnamon sugar. Using the same pan, toast the pecan mixture on medium heat. Watch them closely so they don’t burn! They will be golden brown when done.
In a large bowl, combine leafy greens, arils, and apple slices.
Whisk together all vinaigrette ingredients and spoon onto salad. Toss to combine.
Top salad with crispy prosciutto, toasted nuts, and feta cheese!"