Apple, Cranberry and Goat Cheese Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup pepitas (shelled pumpkin seeds)
- ½teaspoon olive oil
- ¼teaspoon salt
- ⅓cup dried cranberries, chopped if desired
- ¼cup extra virgin olive oil
- 1tablespoon apple cider (or raspberry, pear or other fruity) vinegar
- Finely grated zest of half an orange, optional
- Salt and freshly ground black pepper
- 1apple, cored and quartered
- 1head lettuce, cored and torn into pieces, or mesclun mix
- 16-ounce log of goat cheese
Nutritional analysis per serving (6 servings)
271 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 9 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
- Step 3
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.
Private Notes
Comments
I toasted pecans in a dry pan instead of using pepitas. Delicious!
This is a flat out excellent salad. Simple to construct, pretty, crunchy with pepita, soft touches of goat cheese, the orange zest in the dressing is a great complement to cranberries. This will return to the the table many times!
The orange zest is a game changer. Made this several times and it’s a hit even with non-salad lovers.
Easy, excellent and versatile salad, perfect for autumn! Added candied pecans (made quickly in a pan, buy you can buy at TJ's) and changed the dressing to my liking (used a lot more vinegar - raspberry balsamic - and a whole lot less oil) goat cheese crumbles to make it easier. Used whole roasted squash seeds because I had made a roasted squash. Came together quickly, became one of my husband's favorites (made it three times this week!) and a guest who does not like or eat salad loved it! Winner!!!
I tried doubling it but it ended up with way too much oil. Next time I will use less.
This is a tasty salad with a nice light flavor. I’ve made it with pecans or slivered almonds too.