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Fall Harvest Honeycrisp Apple and Kale Salad
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon real maple syrup
  • ⅓ cup raw pepitas
  • ¼ teaspoon ground cinnamon
  • 3 ounces thinly sliced prosciutto
  • 2 heads kale, shredded
  • 2 honey crisp apples, thinly sliced
  • arils from 1 pomegranate
  • ½ cup crumbled feta cheese
  • subheading: CIDER VINAIGRETTE:
  • ⅓ 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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