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 s...
Foto: Half Baked Harvest
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon real maple syrup
- 1/3 cup raw pepitas
- 1/4 teaspoon ground cinnamon
- 3 ounces thinly sliced prosciutto
- 2 heads kale, shredded
- 2 honey crisp apples, thinly sliced
- arils from 1 pomegranate
- 1/2 cup crumbled feta cheese
- 1/3 cup extra virgin olive oil
- 1 shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fig preserves
- 1 tablespoon fresh thyme leaves
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
Steps
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 1 tablespoon | - | - |
| real maple syrup | 1 tablespoon | - | - |
| raw pepitas | 0.3333333333333333 cup | Rp 60.000/kg | Rp 4.740 |
| ground cinnamon | 0.25 teaspoon | - | - |
| thinly sliced prosciutto | 3 ounces | - | - |
| kale | 2 heads | - | - |
| honey crisp apples | 2 | - | - |
| arils from 1 pomegranate | - | - | - |
| crumbled feta cheese | 0.5 cup | - | - |
| extra virgin olive oil | 0.3333333333333333 cup | - | - |
| shallot | 1 | - | - |
| apple cider vinegar | 2 tablespoons | - | - |
| fig preserves | 1 tablespoon | - | - |
| fresh thyme leaves | 1 tablespoon | - | - |
| kosher salt and pepper | - | - | - |
| pinch crushed red pepper flakes | 1 | - | - |
*Estimated market prices, may vary by region
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