Ingredients:

  • 2 medium (approx. 1 lb / 450g) Honeycrisp apples, thinly sliced
  • 5 oz (140g) baby arugula or mixed spring greens
  • 1/2 cup (75g) crumbled feta cheese
  • 1/2 cup (60g) pecans or walnuts, roughly chopped
  • 1/3 cup (50g) pomegranate arils
  • 4 oz (115g) prosciutto, torn into bite-sized pieces (optional)
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) apple cider vinegar
  • 1 tbsp (21g) honey or maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the chopped pecans in a small skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until they smell nutty and look slightly golden. Immediately remove from the pan to prevent burning.
  2. Core and thinly slice the Honeycrisp apples. Place them in a large mixing bowl and toss with 1 tablespoon of the apple cider vinegar to create an acidic barrier and prevent browning.
  3. In a mason jar or small bowl, combine the extra-virgin olive oil, remaining apple cider vinegar, honey, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
  4. Add the baby arugula, pomegranate arils, and toasted pecans to the bowl with the apples.
  5. Drizzle the emulsified vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated.
  6. Garnish the salad with crumbled feta cheese and optional torn prosciutto pieces before serving.