Recipe Overview
This delightful harvest salad will stand out perfectly on your Thanksgiving table. Nestled amongst a sea of carbs, this Favorite Green Salad with Apples, Cranberries, and Pepitas from Cookie and Kate breathes a breath of fresh air and lightness into your Thanksgiving palate. It is the kind of recipe I love: quick, easy, low clean-up, and delicious. It’s a win all-around!
Ingredients List
Green Salad
- 5 cups of your favorite salad
- 1 large or 2 small Granny Smith apples
- ⅓ cup dried cranberries
- ¼ cup pepitas (green pumpkin seeds)
- ⅓ cup chilled goat cheese, crumbled
Apple Cider Vinaigrette
- ¼ cup extra-virgin olive oil
- 1 ½ tbsps apple cider vinegar
- 1 ½ tsp honey
- 1 tsp Dijon mustard
- ¼ tsp fine sea salt
- freshly ground black pepper, to taste
Step 1: Toast the pepitas
In a medium-sized Skillet, toast the pepitas over medium heat, stirring frequently, until they turn golden on the edges and make little popping noises. Transfer the pepitas to a small bowl to cool.
Step 2: Make the dressing
Make the dressing: In a cup or jar (I like to use a measuring cup for easy pouring later), wisk the olive oil, vinegar, honey, mustard, and salt until well blended. Season to taste with pepper.
Step 3: Chop up the apple
Just before serving, chop the apple into thin, bite-sized pieces (smaller than I did in the video). 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 dressing on
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!
Conclusion
My family ate this salad for two days after I made it for the Holiday Review. The next Sunday when family came over, I made it again and it was a giant hit. Everyone raved on and on about how good it was, because it is! This recipe works in real life!
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