19 October 2016

Recipe: Simple Autumn Salad with Apples, Cranberries, and Pumpkin Seeds

This salad is not only easy but it also embodies the fresher flavors of fall. I have been making this on repeat lately because it keeps well for lunch the next day and I am trying to be better about meal prepping so that I don't eat out as much. The cider vinaigrette is acidic and its tang pairs perfectly with sweet cranberries, nutty pumpkin seeds, and hearty greens.

Simple Autumn Salad with Apples, Cranberries, and Pumpkin Seeds Recipe  | Makes 2-4 servings

What You'll Need:

4 cups chopped kale
2 cups chopped purple cabbage
1 Granny Smith apple, chopped
1/2 cup toasted pumpkin seeds (pepitas)
1/2 cup lower sugar dried cranberries
1 TBS dijon mustard (I use coarse ground)
1/2 cup olive oil
3 TBS apple cider vinegar
1/2 tsp sugar
1/4 tsp salt
1/4 tsp black pepper


If pumpkin seeds are not already toasted, be sure to do so first so that they have time to cool down before adding to the salad. Sometimes I add them while they are still slightly warm though if I am in a hurry.

Make dressing by combining olive oil, vinegar, dijon mustard, sugar, salt, and pepper in a small mason jar and shake until combined.

In a large bowl combine kale and cabbage. Add dressing and massage into greens. Let sit while you measure the cranberries and pumpkin seeds. Add diced apples, cranberries, and pumpkin seeds and toss to create a large dinner salad. If plating individually place greens on plates and top with fruit and seeds.


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