Fall Harvest Salad
1 container Midwest Medley salad greens
1 tbsp. olive oil
1 tbsp. maple syrup
1/3 cup raw sunflower seeds
1/4 tsp. cinnamon
1 package (3 oz.) thinly sliced prosciutto
2 honey crisp apples, thinly sliced
1 pomegranate, arils only
1/2 cup feta cheese, crumbled
1/3 cup olive oil
1 shallot, thinly sliced
2 tbsp. apple cider vinegar
1 tbsp. fig preserves
1 tbsp. fresh thyme leaves
1/4 tsp. cursed red pepper flakes
Salt & pepper, to taste
Preheat oven to 350 degrees and line a baking sheet with foil.
On the baking sheet, combine sunflower seeds, olive oil, maple syrup, and cinnamon and gather in the middle of the pan. Lay slices of prosciutto around the seeds in a single layer.
Bake for 10-15 minutes until the prosciutto is crispy and seeds are toasted.
While the seeds and prosciutto bake, take a large salad bowl and layer the Midwest Medley greens, sliced apples, pomegranate arils, and feta cheese.
In a medium skillet over high heat, add the olive oil and shallots. Cook until fragrant, about 2-4 minutes. Remove from heat and add the apple cider vinegar, fig preserves, thyme, salt, pepper, and crushed red pepper flakes.
Add the toasted sunflower seeds and prosciutto to the salad and top with the cider vinaigrette.