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Fall Harvest Honeycrisp Apple and Kale Salad
All the best produce that fall has to offer combined into one big beautiful salad. Shredded kale, sweet honeycrisp apples, pomegranate, pumpkin seeds, and crispy prosciutto. All tossed with a caramelized shallot vinaigrette. Healthy, simple and delicious, this salad is sure to become a new fall staple!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 2. On the prepared baking sheet, toss together the pepitas, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for ⏱️ 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp. 3. Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.4. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, ⏱️ 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes. 5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and feta. Eat and enjoy!
apple cider vinegar2 tablespoonsfig preserves1 tablespooncrushed red pepper flakes1 pinch
Nutrition Facts
calories
573 kcal
serving Size
1 serving
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