Favorite Green Salad with Apples, Cranberries and Pepitas

Favorite Green Salad with Apples, Cranberries and Pepitas might be just the salad you are searching for. One portion of this dish contains approximately 2g of protein, 16g of fat, and a total of 189 calories. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs $1.33 per serving. It is perfect for Christmas. It is brought to you by Cookie and Kate. Several people made this recipe, and 208 would say it hit the spot. If you have salad greens, dijon mustard, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 10 minutes. Overall, this recipe earns a pretty good spoonacular score of 45%. Try Favorite Green Salad with Apples, Cranberries and Pepitas, Brussels Sprouts Salad with Green Apples, Cranberries and Pecorino (, and Feeding Friends: Kale and Avocado Salad with Cranberries, and Pepitas for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises. Transfer the pepitas to a small bowl to cool.Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey and mustard until emulsified. Season to taste with salt and black pepper.Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top 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 (you probably won't need all of it). Gently toss to mix all of the ingredients and serve!

 

Step by step:

1. Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises.

2. Transfer the pepitas to a small bowl to cool.Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey and mustard until emulsified. Season to taste with salt and black pepper.Just before serving, chop the apple into thin, bite-sized pieces.

3. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.

4. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won't need all of it). Gently toss to mix all of the ingredients and serve!

Nutrition Information:

covered percent of daily need