Green Salad with Apples, Cranberries and Pepitas Recipe :-I have been making this straightforward green salad for the past five years, and it has become my go-to holiday salad.When it comes to Thanksgiving, my family has also appreciated it, and I have brought it to an excessive number of Friendsgivings that I cannot count.
Beautiful, simple to prepare, and sure to be a hit with a large group of people it is.Fresh spring greens, a tangy Granny Smith apple, sweet dried cranberries, and creamy goat cheese are the components of this salad, which is tossed in a straightforward apple cider vinaigrette.
Green Salad with Apples, Cranberries and Pepitas 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)
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
INSTRUCTIONS :
- Pepitas that have been toasted Toast the pepitas in a skillet of medium size over medium heat, stirring them frequently, until they start to turn brown on the edges and make little popping noises (if you are using pecans instead, fry them just until they become aromatic).
- If you are using pepitas, replace them with pecans. The pepitas should be placed in a shallow bowl so that they may cool down from the heat.
- Be sure to get the dressing ready by: A whisk should be used to thoroughly blend the ingredients of olive oil, vinegar, honey, mustard, and salt in a jar or cup. The mixture should be stirred until it is completely incorporated. To taste, pepper should be added to the dish.
- The apple should be chopped into pieces that are thin and perfect for nibbling just before it is served. A large bowl that can also be used for serving should be used to place the greens. For the topping, arrange pepitas that have been roasted, dried cranberries, and apple slices that have been sliced. Make the crumbles of goat cheese, and then use a fork to sprinkle them over the salad.
- After you have finished tossing the salad, pour it with just enough dressing to delicately cover the greens (you probably won’t need all of it). After giving it a quick toss, combine all of the ingredients, and then serve for the best results!
Green Salad Tips :
Spring greens wilt quickly once they’ve been tossed with dressing. It is recommended that you keep the dressing separate until you are ready to serve this salad if you are preparing it in advance. To achieve the best possible results, chop the apple right before you combine all of the ingredients. This is because apples turn brown when they are exposed to air.
For a salad with greater longevity,In place of the spring greens, substitute a large bunch of chopped kale that has had its thick ribs removed. Kale is a stronger green that can handle being submerged in dressing for an extended period of time; in fact, it improves in flavor as it marinates. You might also add the apples at this point; the vinegar will assist in maintaining their freshness on the apples.
NOTES :