Skörda Brie och Cheddar Äpple Grönkål Sallad

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 375° F. Line a baking sheet with parchment paper.
2. 2
   On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, butter, chipotle, and cinnamon. 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. Watch closely. Sprinkle with sea salt.
3. 3
   Meanwhile, in a salad bowl, combine the kale, apples, and pomegranate arils.
4. 4
   To make the vinaigrette. In a skillet, cook the butter, shallot, and sage leaves over medium heat until the butter is browned and the sage is crisp, 5 minutes. Remove from the heat. Add the olive oil, apple cider vinegar, honey, thyme, cinnamon, 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, grated cheddar, and brie. Eat and enjoy!.