Fall Harvest Salad

Name: Fall Harvest Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1.00 cup pumpkin seed; 8.00 slice prosciutto; 1.00 bunch kale; 1.00 cup brussels sprout; 2.00 ea apple; 1.00 cup pomegranate seed; 1.00 cup orzo pasta; 1.00 cup feta cheese; 0.50 cup balsamic vinaigrette

20 mins prepServes 6

A vibrant and hearty fall salad featuring a mix of kale, shredded Brussels sprouts, sweet apples, and tart pomegranate seeds. Topped with crispy roasted prosciutto, toasted pumpkin seeds, orzo, and feta cheese, all brought together with a tangy balsamic vinaigrette.

6 servings

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Instructions

1. On a baking sheet, toss pumpkin seeds in melted butter and sprinkle with red pepper flakes. Layer  on prosciutto slices.

2. Bring pot of water to a boil and add orzo pasta. Cook according to box instructions.

3. Bake until the prosciutto is crispy and the pumpkin seeds are toasted, approx. 10-15 minutes at 375 degrees F. Let cool.

4. In a large salad bowl, combine the kale, shredded Brussels sprouts, chopped apples, pomegranate seeds, cooked orzo,  crumbled feta cheese, pumpkin seeds, and chopped prosciutto.

5. Pour the balsamic vinaigrette over the salad.

6. Toss well to combine all ingredients evenly.

7. Serve and enjoy.

Fall Harvest Salad

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