Autumn Apple Salad
Description
Fresh, fabulous and flexible, I adapted a few bits to save time but overall this outline is a keeper! Borrowed from Half Baked Harvest, I left off the crispy prosciutto only because we were enjoying this with pork belly, and I used a combo of arugula and baby kale (always do this!) – enjoy!
Ingredients
Dressing
1/3 c. olive oil AND 1/4 c. apple cider vinegar
1 T. Dijon AND 1 T. apple butter (I used apple sauce)
2 t. maple syrup (or honey)
2 t. EACH fresh thyme leaves AND chopped fresh sage
kosher salt and freshly ground pepper to taste
The Rest
~8 c. total of a combination of arugula and chopped kale
2 honeycrisp apples, cored and thinly sliced
1 avocado, diced
arils from one large pomegranate
1/4 c. EACH chopped toasted pecans AND roasted pumpkin seeds (she roasted these together with the prosciutto and a drizzle of maple syrup and seasoned with cinnamon, salt and cayenne) – again, I was just saving time!
~1/2 c. very crispy and crumbled prosciutto (or bacon)
~1/2 c. crumbled feta (or goat cheese)
Instructions
For the dressing, whisk (or shake in a well sealed container) all ingredients, taste for seasonings and set aside.
In a large bowl, toss together the arugula, kale, apples (set aside a few for garnish), avocado and pomegranate, drizzle with the dressing and toss again. Arrange into individual serving bowls (in our case, 4 large ones), and then top off with the extra apple, toasted/roasted pecans and pumpkin seeds, prosciutto/bacon and feta/goat cheese. A really wonderful combination!
