Green Salad with Apples, Dried Cranberries, Pepitas and Goat Cheese

Serves: 4

The flavors of the apples and cranberries, the crunch of the pepitas and creamy goat cheese make this one of our favorite salads.

Yield: 4 side salads
Prep Time:
Cook Time:
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5 ounces (about 5 cups) spring greens salad blend
1 large granny smith apple
1/3 cup dried cranberries
1/4 cup pepitas (green pumpkin seeds)
2 ounces chilled goat cheese, crumbled (or about 1/3 cup crumbled goat cheese)
1/4 cup olive oil
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons honey
1 teaspoon dijon mustard
salt and freshly ground black pepper, to taste


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!


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