Green Salad with Apples, Cranberries and Pepitas Recipe – Learn like a Pro

Green Salad with Apples, Cranberries and Pepitas Recipe – Learn like a Pro: The fresh salad that I enjoy the most is one that is comprised of nutritious greens, apple slices, pepitas that have been toasted, dried cranberries, and crumb goat cheese.

Green Salad with Apples, Cranberries and Pepitas Recipe – Learn like a Pro

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In a pinch, you can use balsamic dressing instead of my basic apple cider vinaigrette, which is outlined in the following recipe. Two full-sized salads or four to six side salads can be made from this recipe.

INGREDIENTS

Green salad

• 5 ounces (about 5 cups) spring greens salad blend
• 1 large or 2 small Granny Smith apple(s)
• ⅓ cup dried cranberries
• ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
• 2 ounces chilled goat cheese, crumbled (about ⅓ cup)

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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

Also See:

Harissa Honey Chicken Recipe

Vanilla Peach Mug Cake Recipe

Instructions

Toasted pepitas Put the pepitas in a skillet of medium size and toast them over medium heat, tossing them regularly, until they begin to turn brown on the edges and make little popping noises.

Place the pepitas in a small bowl so that they can cool down. For the dressing, prepare: Olive oil, vinegar, honey, mustard, and salt should be mixed together in a jar or cup using a whisk until they are thoroughly combined.

Pepper should be added to taste. Just before serving, cut the apple into pieces that are thin and suitable for nibbling.

Put the greens in a big bowl that may be used for serving. Arrange sliced apple, dried cranberries, and pepitas that have been toasted on top.

Make the goat cheese crumbles and sprinkle them over the salad using a fork. Once the salad has been tossed, drizzle it with just enough dressing to gently coat the greens (you probably won’t need all of it).

Combine all of the ingredients by giving it a light toss, and then serve!

Notes

Toasted pepitas Put the pepitas in a skillet of medium size and toast them over medium heat, tossing them regularly, until they begin to turn brown on the edges and make little popping noises (if you are using pecans instead, cook them just until they become aromatic).

Place the pepitas in a small bowl so that they can cool down. For the dressing, prepare: Olive oil, vinegar, honey, mustard, and salt should be mixed together in a jar or cup using a whisk until they are thoroughly combined. Pepper should be added to taste.

Just before serving, cut the apple into pieces that are thin and suitable for nibbling. Put the greens in a big bowl that may be used for serving.

Arrange sliced apple, dried cranberries, and pepitas that have been toasted on top. Make the goat cheese crumbles and sprinkle them over the salad using a fork.

Once the salad has been tossed, drizzle it with just enough dressing to gently coat the greens (you probably won’t need all of it). Combine all of the ingredients by giving it a light toss, and then serve!

Notes

Convert it to vegan: Maple syrup should be used in place of honey, and cheese should be done away with.

Storage suggestions: Because spring greens quickly wilt after being mixed with dressing, it is best to store the dressing in a different location from the greens. I chop the apples right before I serve the salad since there is a rapid oxidation process that occurs once they are cut open.

It is possible to make a salad that will last longer by using chopped kale for the spring greens (like this). A bonus? A fresh appearance will be maintained by the dressing for the chopped apples.

Nutrition