From Cook’s Warehouse
Ingredients:
1/4 cup pecans 2 tablespoons pumpkin seeds 3 tablespoons maple syrup 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon flaky sea salt 3 ounces thinly sliced prosciutto 6 cups arugula or shredded kale 2 apples, thinly sliced 1 avocado, diced arils from 1 pomegranate 1/2 cup crumbled feta cheese Apple Vinaigrette: 1/3 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon apple butter (optional) 2 teaspoons honey or maple syrup 1 tablespoon fresh thyme leaves 2 teaspoons chopped fresh sage kosher salt and black pepper
Preparation:
Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
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.
Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
To Make Vinaigrette: Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Eat and enjoy!