Fall Harvest Apple Orzo Salad.
Ingredients
- 1/2 cup (4 ounces) raw hazelnuts or pecans
- 1/2 cup pumpkin seeds
- 1 tablespoon salted butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle
- 3 ounces thinly sliced prosciutto
- 2 tablespoons honey
- flaky sea salt
- 1 box orzo pasta
- 4 cups shredded kale
- 2 cups shredded brussels sprouts
- 2 Honeycrisp apples
- 1 cup pomegranate arils
- 1 cup cubed Manchego cheese
- 4 ounces cubed or crumbled feta cheese
- 2 tablespoons salted butter
- 1 shallot, sliced or chopped
- 2 tablespoons fresh thyme leaves
- 1/2 cup apple cider
- 1/4 teaspoon ground cinnamon
- 1/3 cup extra virgin olive oil
- 2 teaspoons honey
- salt and black pepper
- chili flakes
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Instructions
- 1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- 2. On the baking sheet, toss together the hazelnuts, pumpkin seeds, butter, paprika, and chipotle. Arrange in a single layer. Lay the prosciutto around the seeds/nuts. Bake for 10 minutes or until the seeds/nuts are toasted and the prosciutto is crisp. Drizzle over the honey, throw back in the oven for 5 minutes. Sprinkle with sea salt.
- 3. Meanwhile, cook the orzo as directed on the box. Drain. In a large salad bowl, combine the kale, brussels sprouts, and warm orzo. Add the apples and pomegranate arils.
- 4. To make the vinaigrette. In a skillet, cook the butter, shallot, and thyme over medium heat until the butter is browned, 5 minutes. Remove from the heat, add the cider and cinnamon. Boil over high heat, 5 minutes, until reduced by half. Add the olive oil, honey, salt, pepper, and chili flakes. Taste and adjust as needed.
- 5. Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, Manchego, and Feta. Eat and enjoy!
Source
Original recipe: View Original
