Green Apple Salad

A fresh green salad featuring spring mix, sliced apples, toasted pepitas, dried cranberries and goat cheese.

Yield:
4 side salads
Category:
Salads and Dressings
Cuisine:
American

INGREDIENTS:

  • Salad:
  • 3 ounces (3 cups) spring green salad blend
  • 1 large Honeycrisp, Granny Smith, Gala or Jonagold apple, cored, and sliced
  • 1/3 cup dried cranberries
  • 1/4 cup pepitas or 1/2 cup chopped walnuts
  • 1/3 cup crumbled feta or chilled goat cheese
  • 1 teaspoon salt
  • Dressing:
  • 1/4 cup apple juice
  • 3 tablespoons grapeseed or olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons liquid honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground black pepper

DIRECTIONS:

  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 (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
  2. Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
  3. 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.
  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!

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