Favorite Green Salad with Apples, Cranberries and Pepitas
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Pepitas: 1/4 cup pepitas (green pumpkin seeds) or chopped raw pecans
- Black Pepper: Freshly ground black pepper, to taste
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.
Visual cue
until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant).
Step help
Watch for
until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant).
Keep in mind
Source holding instruction
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.
Source
Favorite Green Salad with Apples, Cranberries and Pepitas
References
This step uses
- 1/4 cup pepitas (green pumpkin seeds) or chopped raw pecans
Full ingredient reference
- 5 ounces (about 5 cups) spring greens salad blend
- 1 large or 2 small Granny Smith apple(s)
- ⅓ cup dried cranberries
- 1/4 cup pepitas (green pumpkin seeds) or chopped raw pecans
- 2 ounces chilled goat cheese, crumbled (about ⅓ cup)
crumbled (about ⅓ cup)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
to taste