Ingredients
5ozspring greens salad blend
1large Granny Smith apple,or 2 small
⅓cupdried cranberries
¼cuppepitas,(green pumpkin seeds), or chopped raw pecans
2ozhilled goat cheese,crumbled
¼cupextra-virgin olive oil
1½tbspapple cider vinegar
1½tsphoney
1tspDijon mustard
¼tspfine sea salt
freshly ground black pepper,to taste
Preparation
In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they turn golden on the edges and make little popping noises.
Transfer the pepitas to a small bowl to cool.
In a cup or jar, whisk together the olive oil, vinegar, honey, mustard, and salt until well blended. Season to taste with pepper.
Chop the apple into thin, bite-sized pieces.
Place the greens in a large serving bowl, then top them with sliced apple, dried cranberries, and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
Drizzle the salad with just enough dressing to lightly coat the leaves once tossed.
Gently toss to mix, serve, and enjoy!
