Ingredients
- ½ cup pepitas (shelled pumpkin seeds)
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ⅓ cup dried cranberries, chopped if desired
- ¼ cup extra virgin olive oil
- 1 tablespoon apple cider (or raspberry, pear or other fruity) vinegar
- Finely grated zest of half an orange, optional
- Salt and freshly ground black pepper
- 1 apple, cored and quartered
- 1 head lettuce, cored and torn into pieces, or mesclun mix
- 1 6-ounce log of goat cheese
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Nutritional Information
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Nutritional analysis per serving (4 servings)
393 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 13 grams protein; 19 milligrams cholesterol; 346 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 to 6 servings
Preparation
- Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
- In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
- Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.
Dining and Cooking