Harvest Salad with Maple Vinaigrette
This Harvest Salad celebrates the bold flavors of autumn with radicchio, kale, endive, arugula, plus fennel and apple dressed in a maple vinaigrette and topped with prosciutto, pumpkin seeds, and crispy shallots.
Ingredients
For the maple vinaigrette
- 2 tbsp apple cider vinegar
- ¼ cup olive oil
- 3 tbsp maple syrup
- ½ tbsp fresh thyme
- ¾ tsp mustard
- 1 clove garlic
- ½ tsp Kosher salt
For the frizzled shallots
- 1 cup avocado oil, or more as needed
- 1 large shallot, thinly sliced
- Kosher salt
For the salad
- 1 small head of radicchio, shredded
- 1 head of endive, shredded
- 2 cups arugula
- 2 cups baby kale
- 1 fennel bulb, thinly sliced or shaved
- 1 apple, thinly sliced
- 6-8 slices prosciutto
- ½ cup roasted pumpkin seeds
Instructions
Make the vinaigrette
- In a blender, small food processor or with an immersion blender, combine the apple cider vinegar, olive oil, maple syrup, thyme, mustard, garlic, and salt.
- Blend until smooth and fully emulsified. Taste and adjust seasoning.
Frizzle the shallots
- In a small saucepan, heat the avocado oil over medium heat until it reaches about 275°.
- Add the shallots and cook, stirring occasionally, until golden and crisp, 5 to 7 minutes.
- Using a slotted spoon, transfer to a paper towel–lined plate and season lightly with salt.
Assemble the salad
- In a large bowl, toss the radicchio, endive, arugula, kale, fennel, and apple with enough vinaigrette to coat lightly and transfer to a platter.
- Arrange whole slices of prosciutto nestled into the salad, and top with the fried shallots and pumpkin seeds.
- Alternately, portion the dressed salad across 6 to 8 salad plates, tuck one slice of prosciutto onto each plate and top with the frizzled shallots and pumpkin seeds.