Favorite Green Salad with Apples, Cranberries and Pepitas
Fresh green salad recipe featuring sliced apple, toasted pepitas, dried cranberries and crumbled goat cheese. Apple cider vinaigrette recipe included.
Dish: Green Salad With Apples, Cranberries And Pepitas
Variant: Favorite Green Salad with Apples, Cranberries and Pepitas
Source: Favorite Green Salad with Apples, Cranberries and Pepitas
- Total time
- 10 min
- Active time
- 5 min
- Yield
- 4, 4 side salads
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints3 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Pepitas
1/4 cup pepitas (green pumpkin seeds) or chopped raw pecans
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Raw Pecans
Source: Favorite Green Salad with Apples, Cranberries and Pepitas
Pepitas
1/4 cup pepitas (green pumpkin seeds) or chopped raw pecans
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Black Pepper
Freshly ground black pepper, to taste
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Notes
MAKE IT VEGAN: Substitute maple syrup for the honey and omit the cheese.
STORAGE SUGGESTIONS: Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens. Apples oxidize quickly once they’re cut open, so I chop them just before serving the salad.
Required setup
Techniques
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Green Salad Tips
Spring greens wilt quickly once they’ve been tossed with dressing.
If you are preparing this salad in advance, keep the dressing separate until you’re ready to serve. For best results, chop the apple just before tossing everything together, since apples brown when they are exposed to air.
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
5 min
Cook time from the source recipe card.
Total
PassiveTotal
10 min
Total time from the source recipe card.
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 (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
medium heatStep 2
Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
Step 3
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.
Step 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!
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Green Salad Serving Suggestions
This is my favorite green salad to serve with heavier holiday/comfort foods.
Consider pairing this salad with lasagna, baked ziti and stuffed acorn squash. Serve this salad with a creamy soup to round out a light meal.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4, 4 side salads
Dressing
Source step 2 creates or uses dressing.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
MAKE IT VEGAN: Substitute maple syrup for the honey and omit the cheese.
MAKE IT VEGAN: Substitute maple syrup for the honey and omit the cheese.
STORAGE SUGGESTIONS: Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens.
STORAGE SUGGESTIONS: Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens. Apples oxidize quickly once they’re cut open, so I chop them just before serving the salad. For a salad with more longevity, swap chopped kale for the spring greens (like this). Bonus? The dressing will keep the chopped apples looking fresh.
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the cookie-and-kate page for dev review.
Copy risk: Unchecked
Favorite Green Salad with Apples, Cranberries and Pepitas
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