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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, cayenne, and cinnamon. Arrange in a single layer. 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.
Meanwhile, in a large salad bowl, combine the arugula, apples, avocado, and pomegranate arils.
To make the vinaigrette, combine all 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. Eat and enjoy!