Description
A vibrant fall salad featuring shredded kale, sweet Honeycrisp apples, pomegranate arils, toasted pepitas, and crispy prosciutto, all tossed in a warm caramelized shallot fig vinaigrette and topped with crumbled feta cheese. This seasonal salad balances sweet, savory, and tangy flavors perfect for a healthy, delicious autumn meal.
Ingredients
Scale
Salad Ingredients
- 2 heads kale, shredded
- 2 Honeycrisp apples, thinly sliced
- Arils from 1 pomegranate
- 1/3 cup raw pepitas
- 3 ounces thinly sliced prosciutto
- 1/2 cup crumbled feta cheese
Vinaigrette Ingredients
- 1 tablespoon extra virgin olive oil (for pepitas)
- 1 tablespoon real maple syrup
- 1/4 teaspoon ground cinnamon
- 1 pinch kosher salt (for pepitas)
- 1/3 cup extra virgin olive oil (for vinaigrette)
- 1 shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- Kosher salt and pepper to taste
- 1 pinch crushed red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for toasting the pepitas and crisping the prosciutto.
- Toast Pepitas and Crisp Prosciutto: On the prepared baking sheet, combine the raw pepitas, 1 tablespoon olive oil, maple syrup, ground cinnamon, and a pinch of kosher salt. Spread them out evenly in a single layer. Then, lay the thinly sliced prosciutto flat around the pepitas. Place the baking sheet in the oven and bake for 10-15 minutes, or until the pepitas are toasted and the prosciutto is crisp. Keep an eye to avoid burning.
- Prepare Salad Base: While the pepitas and prosciutto bake, combine the shredded kale, thinly sliced Honeycrisp apples, and pomegranate arils together in a large salad bowl, tossing lightly to mix the ingredients evenly.
- Make Caramelized Shallot Vinaigrette: Heat 1/3 cup olive oil in a medium skillet over high heat. When the oil shimmers, add the thinly sliced shallots and cook for 2-3 minutes until fragrant and slightly caramelized. Remove the skillet from heat and let the mixture cool slightly. Stir in the apple cider vinegar, fig preserves, and fresh thyme leaves. Season the vinaigrette with kosher salt, freshly ground pepper, and crushed red pepper flakes to taste, mixing well.
- Toss Salad and Serve: Pour the warm vinaigrette over the salad mixture and toss well to combine all ingredients. Finish by topping the salad with the toasted pepitas, crisp prosciutto pieces, and crumbled feta cheese. Serve immediately and enjoy the fresh fall flavors.
Notes
- This salad celebrates the best fall produce with its combination of sweet apples, crunchy kale, and tangy pomegranate arils.
- The warm, caramelized shallot vinaigrette adds a rich depth of flavor that complements the crisp textures.
- Toasted pepitas and crispy prosciutto add delightful texture and a savory contrast to the salad’s sweetness.
- Feel free to substitute feta with goat cheese for a creamier texture if preferred.
- For a vegetarian version, omit the prosciutto and consider adding roasted chickpeas for protein.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 15 g
- Sodium: 580 mg
- Fat: 42 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 25 mg
