Apple & Kale Salad


  • 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

Cooking Instructions

Step 1: Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.

Step 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.

Step 3: Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.

Step 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 and pepper, and crushed red pepper flakes.

Step 5: Pour the vinaigrette over the salad, tossing to combine.  Top the salad with toasted pepitas, prosciutto, and feta.

Step up your salad game with this recipe from HalfBakedHarvest!