1-Getting Started with Mise en Place: Start by setting up your ingredients, which takes about 5-10 minutes. Wash and dry 6 cups of arugula or shredded kale, then thinly slice 2 Honeycrisp apples for that fresh crunch. Crumble 4 ounces of feta cheese and slice 1 avocado to add creaminess. Measure out 1/2 cup pecans, 1/4 cup pumpkin seeds, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and 1/4 teaspoon cayenne for the nut mix, and lay out 4 slices of prosciutto.

2-Toasting Nuts and Prosciutto: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Toss the 1/2 cup pecans, 1/4 cup pumpkin seeds, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and 1/4 teaspoon cayenne on one side, then place the 4 slices prosciutto flat on the other. Bake for 10-15 minutes until the nuts are toasted and the prosciutto turns crisp, then sprinkle the nuts with sea salt.

3-Making the Vinaigrette: While the nuts bake, prepare the vinaigrette in a jar by combining 1/2 cup oil, 1/4 cup apple cider vinegar, 1 tablespoon creamy Dijon mustard, 2 tablespoons sweet apple butter, 1 teaspoon thyme, and 1 teaspoon sage. Shake well to mix, creating a dressing that ties everything together with its sweet and spicy notes.

4-Assembling and Serving: In a large bowl, combine the 6 cups arugula or shredded kale, 2 thinly sliced Honeycrisp apples, 1 sliced avocado, and 1/2 cup pomegranate arils. Pour the vinaigrette over the mix and toss gently to coat. Top with the roasted nuts, crispy prosciutto, and 4 ounces feta cheese before serving.