Description
A hearty dinner salad with shredded kale, Honeycrisp apples, pomegranate seeds, feta, toasted pumpkin seeds and crisp prosciutto topped with a vinaigrette made with apple jam, caramelized shallots and cider vinegar!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1/3 cup raw pepitas
- 1/4 teaspoon ground cinnamon
- Flaky sea salt, for sprinkling
- 3 ounces thinly sliced prosciutto
- 2 heads Tuscan (lacinato) kale, ribs removed and shredded
- 2 Honeycrisp apples, cored and thinly sliced
- Seeds from 1 pomegranate
- 1/2 cup crumbled or cubed feta cheese
CIDER VINAIGRETTE:
- 1/3 cup extra-virgin olive oil
- 1 shallot, peeled and thinly sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoons apple jam or fig preserves
- 2 teaspoons fresh thyme leaves
- Pinch of red pepper flakes, to taste
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°. Line a large baking sheet with parchment.
- Combine the pepitas, olive oil, maple syrup, cinnamon and a pinch of salt. Stir together to fully coat. Spread the nuts on 1/4 of the prepared baking sheet and lay the prosciutto slices on the remaining part. Bake for 10 to 15 minutes, until the nuts are toasted and the prosciutto is crisp. Sprinkle the nuts with a little flaky sea salt once removed from the oven.
- To make the cider vinaigrette: preheat a medium skillet over medium-high heat. Once hot, add the shallots and a pinch of salt and cook until softened, about 3 to 5 minutes. Remove from the heat and add the apple cider vinegar, apple jam (or fig preserves), and fresh thyme. Season with salt, pepper and red pepper flakes.
- To assemble: Combine the kale, apple slices and pomegranate seeds with enough of the dressing to lightly coat. Place in a serving bowl and arrange the feta cheese, toasted pepitas and prosciutto on top. Serve with the remaining dressing.
Notes
Inspiration: Fall Harvest Honeycrisp Apple and Kale Salad on halfbakedharvest.com
- Category: Salads