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Autumn Harvest Apple Salad with Maple Vinaigrette

Autumn Harvest Honeycrisp and Arugula Salad

This autumn apple harvest salad is the perfect mix of sweet, salty and savory.
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Prep Time 20 minutes
Cook Time 14 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 5- ounce container arugula
  • 2 honey crisp apples thinly sliced
  • 1 pomegranate arils only
  • 3 ounces thinly sliced prosciutto optional
  • 1/3 cup raw pepitas pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • ½ cup sprouts optional
  • ½ cup feta cheese optional
Vinaigrette Ingredients
  • 1/3 cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 TBS maple syrup
  • 1 tablespoon apple butter optional**
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of pepper

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. On a baking sheet lined with parchment paper, toss together the pepitas, olive oil, maple syrup, cinnamon and salt. Arrange in a single layer on one side of the baking sheet. On the other side, lay flat the prosciutto. Bake for 10-15 minutes until pepitas have toasted and prosciutto is crisp.
  3. Set to the side to cool. Once cooled, use your hands to break up the maple roasted pepitas and crispy prosciutto.
  4. In a large bowl, assemble the salad starting with the arugula and then layer on the remaining ingredients: honey crisp apples, pomegranate, maple roasted pepitas, prosciutto, sprouts (optional) and feta cheese (optional).
  5. To make the vinaigrette, put all ingredients in a mason jar and combine by shaking or using a whisk or immersion blender.

Notes

**Although the apple butter is optional, it is highly recommended as this takes the salad dressing from a delicious every-day vinaigrette to one that is truly special.