Fall Greens Salad with Pumpkin Seeds and Asiago

Serves: 6

This lovely salad assembles easily and makes a perfect side for many fall entrées. A combination of velvety butter lettuce and crisp baby spinach, roasted pumpkin seeds, slivers of Asiago cheese and balsamic vinaigrette brings a delicate dance of flavors to the table. Substitute equally peppery arugula for the watercress, if you like.

Yield: Serves 6 to 8


2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon dijon mustard
1 shallot, finely chopped
6 tablespoons olive oil
1/2 teaspoon salt
ground black pepper, to taste
2 cups baby spinach
2 bunches watercress, trimmed, leaves torn into bite-size pieces
1 head red leaf or butter lettuce, torn into bite-size pieces
1/2 cup roasted, salted pumpkin seeds
3 ounces aged asiago cheese, grated or shaved thinly with a vegetable peeler


In a large bowl, whisk together balsamic vinegar, apple cider vinegar, honey, mustard and shallot. Drizzle in oil while whisking constantly to make a vinaigrette and season with salt and pepper. Add spinach, watercress and lettuce and toss gently to coat. Scatter pumpkin seeds and cheese over the top and serve.

Source: wholefoodsmarket.com

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