Green Salad with Apples, Cranberries and Pepitas Recipe

I love this fresh salad with healthy greens, apple, pepitas, dried cranberries, and goat cheese. Use balsamic dressing or my simple apple cider vinaigrette (recipe below). 

Green salad – 5 ounces (about 5 cups) spring greens salad blend – 1 large or 2 small Granny Smith apple(s) – ⅓ cup dried cranberrie – ¼ cup pepitas (green pumpkin seeds) or chopped raw pecan – 2 ounces chilled goat cheese, crumbled (about ⅓ cup) Apple cider vinaigrette – ¼ cup extra-virgin olive oil – 1 ½ tablespoons apple cider vinegar – 1 ½ teaspoons honey – 1 teaspoon Dijon mustard – ¼ teaspoon fine sea salt – Freshly ground black pepper, to taste

Ingredient

Direction

Toast the pepitas: Stir frequently in a medium-sized skillet over medium heat until they are golden on the edges and making popping noises (if using pecans, warm them just until fragrant). 

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Place pepitas in a small bowl to cool. Make dressing: Blend olive oil, vinegar, honey, mustard, and salt in a cup or jar. Add pepper to taste.

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Cut the apple into thin, bite-sized pieces before serving. Serve greens in a large bowl. Add apple slices, dried cranberries, and toasted pepitas. Crumble goat cheese over salad with a fork.

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After tossing, drizzle the salad with enough dressing to lightly coat the leaves (you won't need all). Serve after gently mixing all ingredients! 

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Pasta e Fagioli Recipe 

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