Skördens Äppel-Orzo Sallad

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1. 1
   Preheat the oven to 375° F. Line a baking sheet with parchment paper.
2. 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. 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. 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. 5
   Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts/seeds, prosciutto, Manchego, and Feta. Eat and enjoy!.