Preheat the oven to 350° F. Line a baking sheet with parchment paper.

On the prepared baking sheet, toss together the pecans, pumpkin seeds, maple syrup, cayenne pepper, and ground cinnamon. Arrange in a single layer and 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, watching closely. Sprinkle the toasted nuts with sea salt.

Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.

To make the vinaigrette, combine all vinaigrette ingredients in a jar with a lid and shake. Taste and adjust as needed.

Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted nuts, prosciutto, and feta. Serve and enjoy.