Favorite Green Salad with Apples, Cranberries and Pepitas

Healthy, attainable, feel-good recipes—those are my favorite. Take this simple green salad, which has been my go-to holiday salad.

This salad features fresh spring greens, tart Granny Smith apple, sweet dried cranberries and creamy goat cheese, tossed in a simple apple cider vinaigrette (recipe included).

green salad ingredients
I usually try to outdo myself when it comes to salads, but I kept this one simple. It’s the perfect side salad for all of your cool-weather meals.

toasted pepitas and chopped green apple

Green Salad Serving Suggestions
This is my favorite green salad to serve with heavier holiday/comfort foods. Consider pairing this salad with lasagna, baked ziti and stuffed acorn squash.

Serve this salad with a creamy soup to round out a light meal. It would go especially well with my creamy pumpkin soup, best butternut soup, and creamy roasted cauliflower soup.

easy green salad recipe
Green Salad Tips
Spring greens wilt quickly once they’ve been tossed with dressing. If you are preparing this salad in advance, keep the dressing separate until you’re ready to serve. For best results, chop the apple just before tossing everything together, since apples brown when they are exposed to air.

For a salad with greater longevity, swap a big bunch of chopped kale (thick ribs removed) for the spring greens. Kale is a more hardy green that can withstand a long soak in dressing—in fact, it gets better as it marinates. At this rate, you could also add the apples—the vinegar will help keep them fresh.

Favorite Green Salad with Apples, Cranberries and Pepitas

My favorite fresh salad featuring healthy greens, sliced apple, toasted pepitas, dried cranberries and crumbled goat cheese. Toss with my simple apple cider vinaigrette or use balsamic dressing in a pinch. Recipe yields 2 full-sized salads or 4 to 6 side salads.

INGREDIENTS
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
2 ½ tablespoons apple cider vinegar
1 ½ teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste

INSTRUCTIONS

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.
Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
Just before serving, chop the apple into thin, bite-sized pieces. 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.
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!
NOTES
MAKE IT VEGAN: Substitute maple syrup for the honey and omit the cheese.
STORAGE SUGGESTIONS: Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens. Apples oxidize quickly once they’re cut open, so I chop them just before serving the salad. For a salad with more longevity, swap chopped kale for the spring greens . The dressing will keep the chopped apples looking fresh.