Autumn Harvest Honeycrisp Apple and Feta Salad

1. Heat the oven to 350°F and line a baking sheet with parchment paper. 2. Toss the pecans and pumpkin seeds with the maple syrup, cayenne, and cinnamon on the baking sheet. Spread into a single layer and lay the prosciutto flat alongside them. 3. Bake for 10–15 minutes, watching carefully, until the nuts are toasted and the prosciutto is crisp. Sprinkle the nuts and seeds with flaky sea salt. 4. In a large salad bowl, combine the arugula or kale, sliced apples, avocado, and pomegranate arils. 5. For the vinaigrette, add the olive oil, apple cider vinegar, Dijon mustard, optional apple butter, honey or maple syrup, thyme, sage, kosher salt, and black pepper to a lidded jar. Shake well, taste, and adjust the seasoning as needed. 6. Toss the salad with the vinaigrette, then top with the toasted nuts and seeds, crispy prosciutto, and crumbled feta. Serve immediately.