Fall Kale Salad with Apple Cider Vinaigrette Dressing

0 Prepare the Maple Pumpkin Spice Pepitas + Crispy Prosciutto. In a small mixing bowl, add the pumpkin seeds, maple syrup and pumpkin pie spice. Mix well to fully coat the pumpkin seeds and spread in an even layer on a baking sheet lined with parchment. On the same baking sheet, add prosciutto slices. Bake in a preheated 350F oven for 8-10 minutes or until prosciutto is crisp.
1 2. Roast Sweet Potatoes & Build The Salad. Dice sweet potatoes and roast in a pan over medium high heat until tender. In a large salad bowl, add chopped kale, sliced apples, sweet potato, gorgonzola, dried cranberries and pecans. Once the prosciutto is crisp, crumble and add to the salad. The pepitas will be more like a brittle once they're baked so feel free to break into as large or small of pieces as you like and top the salad. 
2 3. Mix The Apple Cider Vinaigrette Dressing. In a small mixing bowl, add shallot oil, apple cider vinegar, maple syrup, mustard, salt, pepper and thyme. Mix well until combined, pour over salad and toss.