• Preheat the oven to 350° F. Line a baking sheet with aluminum foil or parchment paper.
• In a small bowl, toss together the sunflower seeds, pumpkin seeds, maple, cayenne, and cinnamon. Arrange in a single layer on baking sheet. Lay the prosciutto flat around the nuts. Transfer to the oven and bake for 10-15 minutes or until the nuts are toasted and the prosciutto is crisp. Watch both closely. Sprinkle the nuts with sea salt .
• On a largeplatter place the kale, sliced apples & persimmons.
• To make the vinaigrette. Combine all ingredients in a jar with a lid and shake.
• Pour the vinaigrette over the salad. Top the salad with the pomegranate seeds, toasted nuts, prosciutto, and feta. Bon Appetit!

To Transport the Salad:

If you are transporting the salad.  The night before or day of:Place the chopped kale in a bowl. Place the salad dressing in a jar.In separate small covered containers; place the nut mixture , the pom seeds the apples sprinkled with lemon juice and persimmons, the feta, and the prosciutto.If you would like a composed salad place on a platter as stated above, or toss all ingredients together and enjoy.