Ingredients
Units
Scale
- 6 cups romaine lettuce (1 – 2 small heads)
- 2 cups baby spinach
- 1 medium red apple (honey crisp or red delicious)
- 1 pear
- 1/2 cup candied walnuts or pecans
- 1/2 cup feta
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- Apple cider vinaigrette (see our homemade recipe)
Instructions
- If you are making homemade vinaigrette, mix it ahead of time and chill.
- Wash all produce.
- Chop the romaine into bite-sized pieces and mix greens in a large serving bowl.
- Slice the apple and pear into thin slices (or chunks). For extra freshness, toss the slices in a little lemon juice to prevent browning. Fan the slices and add on top of the salad greens.
- Sprinkle the salad with candied walnuts, feta, dried cranberries, and pumpkin seeds.
- Just before serving, drizzle the salad with apple cider vinaigrette, or let your guests add their own.
- Toss the salad gently and serve immediately.
Notes
- Dressing: We recommend using our homemade apple cider vinaigrette recipe.
- Storage: This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 to 3 days if the fruits and vinaigrette are kept separate.
- Fresh fruit: To keep apple and pear slices from browning, toss them in a little lemon juice before adding them to the salad.
- Dinner party: Set up a salad bar with extra toppings and dressings for guests to customize their own salads.
Nutritional information is an estimate and does not include the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 145
- Sugar: 10.1 g
- Sodium: 95.9 mg
- Fat: 9.1 g
- Saturated Fat: 2.2 g
- Carbohydrates: 14.3 g
- Protein: 4.4 g
- Cholesterol: 8.3 mg
