Preheat the oven to 350°F. Line a baking sheet with parchment paper.
On the prepared baking sheet, lay the prosciutto flat. Bake for 10-15 minutes or until it is crisp.
Meanwhile, in a large salad bowl, combine the kale, apples, and cranberries.
After making the vinaigrette below, pour over the salad, tossing to combine. Top the salad with toasted pepitas, prosciutto, and feta. Eat and enjoy!
Puree garlic clove, oil, vinegar, mustard, honey, salt, and pepper in a blender or with an immersion blender in a large cup until smooth, approximately 30 seconds.
Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature before serving if it becomes solid.