Favorite Green Salad with Apples, Cranberries and Pepitas

Favorite Green Salad with Apples, Cranberries and Pepitas might be just the salad you are searching for. One portion of this dish contains approximately 2g of protein, 16g of fat, and a total of 189 calories. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs $1.33 per serving. It is perfect for Christmas. It is brought to you by Cookie and Kate. Several people made this recipe, and 208 would say it hit the spot. If you have salad greens, dijon mustard, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 10 minutes. Overall, this recipe earns a pretty good spoonacular score of 45%. Try Favorite Green Salad with Apples, Cranberries and Pepitas, Brussels Sprouts Salad with Green Apples, Cranberries and Pecorino (, and Feeding Friends: Kale and Avocado Salad with Cranberries, and Pepitas for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 5 minutes

 

Ingredients:

1½ tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 large Granny Smith apple

1½ teaspoon honey

¼ cup olive oil

¼ cup pepitas (green pumpkin seeds)

2½ ounces (about 5 cups) pre-washed spring greens salad blend

Salt and freshly ground black pepper, to taste

Equipment:

frying pan

whisk

bowl

Cooking instruction summary:

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!

 

Step by step:


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.

2. 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.

3. 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!


Nutrition Information:

Quickview
188k Calories
2g Protein
15g Total Fat
12g Carbs
4% Health Score
Limit These
Calories
188k
9%

Fat
15g
24%

  Saturated Fat
2g
14%

Carbohydrates
12g
4%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
222mg
10%

Get Enough Of These
Protein
2g
4%

Vitamin C
14mg
17%

Manganese
0.3mg
15%

Vitamin E
2mg
14%

Vitamin A
599IU
12%

Vitamin K
9µg
9%

Magnesium
32mg
8%

Phosphorus
76mg
8%

Fiber
1g
7%

Folate
22µg
6%

Potassium
185mg
5%

Copper
0.1mg
5%

Iron
0.85mg
5%

Vitamin B6
0.07mg
4%

Zinc
0.46mg
3%

Vitamin B2
0.05mg
3%

Vitamin B3
0.53mg
3%

Vitamin B1
0.04mg
3%

Selenium
1µg
1%

Calcium
13mg
1%

Vitamin B5
0.13mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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