salad_apple_cranberry_pumpkinseed

🥘 Ingredients

• apple, granny smith
  1.5
• cheese, goat
  0.33 c
• cranberries, dry
  0.33 c
• honey
  7.5 ml
• mustard, dijon
  5 ml
• oil, olive, extra virgin
  4 tbsp
• salt, fine
  1.25 ml
• seed, pumpkin, green
  4 tbsp
• spring greens salad blend
  5 c
• vinegar, apple cider
  22.5 ml

🍳 Cookware

• skillet, medium
• bowl, small
• cup
• whisk
• serving bowl, large

1. 1

   Chill the cheese, goat

   cheese, goat: 0.33 c
2. 2

   Toast seed, pumpkin, green in skillet, medium on medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises. Transfer to a bowl, small to cool

   seed, pumpkin, green: 4 tbsp
3. 3

   Mix the dressing in a cup with a whisk : oil, olive, extra virgin , vinegar, apple cider , honey , mustard, dijon , salt, fine

   oil, olive, extra virgin: 4 tbsp, vinegar, apple cider: 22.5 ml, honey: 7.5 ml, mustard, dijon: 5 ml, salt, fine: 1.25 ml
4. 4

   Just before serving, chop the apple, granny smith into thin, bite-sized pieces.

   apple, granny smith: 1.5
5. 5

   Place the spring greens salad blend in a serving bowl, large . Top with sliced apple, cranberries, dry and toasted pepitas.

   spring greens salad blend: 5 c, cranberries, dry: 0.33 c
6. 6

   Use a fork to crumble the cheese over the salad.
7. 7

   Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Toss salad gently and serve.