Ingredients:
5 cups of spring salad greens (Super Salad recommended!)
1 large apple
1/3 cup dried cranberries
1/4 cup pepitas (green pumpkin seeds) or chopped raw pecans
1/3 cup of chilled goat cheese
1/4 cup extra-virgin olive oil
1 and 1/2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1/4 teaspoon fine sea salt
freshly ground black pepper (to taste)
Instructions:
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. If using pecans, warm them just until they are fragrant. Transfer pepitas/ pecans to a small bowl to cool.
Make the dressing: in a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended.
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 fork to crumble the goat cheese over the salad.
Drizzle the salad with dressing and gently toss.
Serve and enjoy!
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