Honey Crisp Apple Fall Salad
got the cute pumpkin serving bowl here
We started a home group this past weekend and there was a pot luck dinner (side note: being a part of community after a season of just feeling kind of alone in the wilderness has been such a gift!!). I signed up for salad and wanted to do something fun. I did the cardinal sin of bringing a new recipe but thankfully it turned out amazing!! I got the bones of the recipe from the queen Half Baked Harvest (see her version here), but changed out quite a bit based on what I was able to find locally… aka at Walmart. Ha!
Honey Crisp Apple Fall Salad
You will need:
Honey Crisp Apples (I used 3 small apples, 2 to fold in to the salad and then 1 for the top to make it pretty)
Mixed Greens or Kale, I did a combo
Raw Pepitas (pumpkin seeds)
Parmesan cheese (personal preference, you could also use blue cheese or gorgonzola or feta)
Dried fruit (I used cranberries and blue berries)
4-5 pieces of Prosciutto
2 chopped white parts of scallions (shallots if you have access to those)
1/3 cup of Olive Oil
1 T Maple Syrup
2 splashes of Apple Cider Vinegar
1 T Apricot preserves
Dash of dried Thyme
Good salt
Fresh ground pepper
Chili flakes
Preheat oven to 350
Put your greens in a pretty bowl, chop up your apples and add the apples and dried fruit.
On a baking sheet add a single layer of the pumpkin seeds, drizzle olive oil and maple syrup on top and a little bit of salt (she also added cinnamon which I love!) and surround them with the slices of prosciutto. Cook for 15-18 min. While cooking make the dressing.
Take the olive oil and heat to a low simmer and then add your onions and cook until fragrant. While warm whisk in the preserves. Remove from heat and add the ACV and spices. Whisk together. Let cool.
Take out pumpkin seeds and prosciutto and let cool. Chop the prosciutto.
Add the dressing to the salad and toss with the pumpkin seeds and chopped prosciutto.
Top with another chopped apple and shaved parm. ENJOY!!!!
