Honeycrisp Apple Salad

Updated: Jun 16


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!

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