Autumn Harvest Honeycrisp Apple and Feta Salad by @halfbakedharvest
1 serving
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Raw Pecans, Pumpkin Seeds, Maple Syrup, Cayenne Pepper, Ground Cinnamon, Thinly Sliced Prosciutto, Arugula Or Shredded Kale, Honeycrisp Apples, Avocado, Pomegranate Arils, Crumbled Feta Cheese, Extra Virgin Olive Oil, Apple Cider Vinegar, Dijon Mustard, Apple Butter, Honey Or Maple Syrup, Fresh Thyme Leaves, Chopped Fresh Sage
Preparation Steps
Step 1/5
Preheat oven and roast pecans and pumpkin seeds with maple syrup, cayenne pepper, and cinnamon.
Step 2/5
Bake prosciutto until crispy.
Step 3/5
In a large bowl, combine arugula or kale, apples, avocado, pomegranate arils, and feta.
Step 4/5
In a separate bowl, whisk together olive oil, vinegar, mustard, apple butter, honey or syrup, thyme, and sage to make vinaigrette.
Step 5/5
Drizzle vinaigrette over salad and toss to combine.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Temps
Non spƩcifiƩ
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@halfbakedharvest
Origin
Cuisine
American
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos