The Ingredients
Salad
1/3 tbsp extra virgin olive oil
1/3 tbsp pure maple syrup
1/8 cup raw pepitas
1-2 oz thinly sliced prosciutto
1 head kale, shredded
1 honeycrisp apples, thinly sliced
arils from 1 pomegranate
1/4 cup crumbled feta cheese
Cider Vinaigrette
2.75 tbsp extra virgin olive oil
1/2 shallot, thinly sliced
1 tbsp apple cider vinegar
1/2 tbsp fig preserves
1/2 tbsp thyme
S + P, to taste
Dash red pepper flakes
The Instructions
Preheat oven to 350ºF. Line baking sheet with parchment paper. Place the pepitas on pan. Drizzle with EVOO, maple syrup, and top with ground cinnamon + a little salt. Around the pepitas, place the prosciutto flat. Bake for 10-15 minutes or until pepitas are toasted and prosciutto is crispy
While baking, add the kale, apples, and pomegranate arils to a large bowl.
In a small skillet heat the vinaigrette olive oil and add the shallots. Cook over medium heat for 2-3 minutes. Remove from heat, let cool slightly and pour into a jar. Add the ACV, fig preserves and seasoning. Whisk to combine.
Add the toasted pepitas and crispy prosciutto to the salad and drizzle with vinaigrette. Fall in a bowl -- yum!