Green Salad with Apples, Cranberries and Pepitas Recipe

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Green Salad with Apples, Cranberries and Pepitas Recipe ;-When it comes to Thanksgiving, my family has also appreciated it, and I have brought it to an excessive number of Friendsgivings that I cannot count. Beautiful, simple to prepare, and sure to be a hit with a large group of people it is.
Fresh spring greens, a sharp Granny Smith apple, sweet dried cranberries, and creamy goat cheese are the components of this salad, which is tossed in a straightforward apple cider vinaigrette (the recipe is included).
ingredient list for a green salad
In terms of salads, I typically strive to surpass my own standards, but I decided to keep this one straightforward. This salad is the ideal accompaniment to any meal you prepare during the cooler months.

Green Salad with Apples, Cranberries and Pepitas Recipe




Green salad

  • 5 ounces (about 5 cups) spring greens salad blend
  • 1 large or 2 small Granny Smith apple(s)
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
  • 2 ounces chilled goat cheese, crumbled (about ⅓ cup)


Apple cider vinaigrette

  • ¼ cup extra-virgin olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoons honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • 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).
  • Place the pepitas in a small bowl so that they can cool down.
  • For the dressing, prepare: Olive oil, vinegar, honey, mustard, and salt should be mixed together in a jar or cup using a whisk until they are thoroughly combined. Pepper should be added to taste.
  • Just before serving, cut the apple into pieces that are thin and suitable for nibbling. Put the greens in a big bowl that may be used for serving.
  • Arrange sliced apple, dried cranberries, and pepitas that have been toasted on top. Make the goat cheese crumbles and sprinkle them over the salad using a fork.
  • Once the salad has been tossed, drizzle it with just enough dressing to gently coat the greens (you probably won’t need all of it). Combine all of the ingredients by giving it a light toss, and then serve!




  • Once spring greens have been mixed with dressing, they soon become wilted, thus it is important to store the dressing in a separate location from the greens.
  • I chop the apples right before I serve the salad since there is a rapid oxidation process that occurs once they are cut open.
  • It is possible to make a salad that will last longer by using chopped kale for the spring greens (like this). A bonus? A fresh appearance will be maintained by the dressing for the chopped apples.



Green Salad Serving Suggestions :

  • When it comes to serving heavier holiday or comfort foods, this green salad is my go-to salad of choice. It might be a good idea to consider serving this salad alongside lasagne, baked ziti, and stuffed acorn squash.
  • When you want to complete off a meal that is light, serve this salad with a creamy soup. When combined with my creamy pumpkin soup, the greatest butternut soup, and my creamy roasted cauliflower soup, it would be an extremely delicious combination.



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