Favorite Green Salad with Apples, Cranberries and Pepitas
Total Time
10 minutes
Prep Time
5 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(121)
Ingredients
4 salads
- 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)
- 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
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Preparation
Chef’s notes
Make it vegan:
Substitute maple syrup for the honey and omit the cheese.
Storage suggestions:
Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens. Apples oxidize quickly once they’re cut open, so chop them just before serving the salad. For a salad with more longevity, swap chopped kale for the spring greens. Bonus? The dressing will keep the chopped apples looking fresh.