Apple, Cranberry, and Goat Cheese Salad


  • ½ cup shelled pumpkin seeds
  • ½ teaspoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ⅓ cup dried cranberries, chopped if desired
  • ¼ cup extra-virgin olive oil
  • 2  tablespoons Blossom Raspberry Vinegar
  • ½ orange with zest finely grated (optional)
  • Salt and freshly ground black pepper
  • 1  apple, cored and quartered
  • Mixed baby greens
  • 1  6-oz. log of goat cheese



  • Preheat oven to 350°.
  • Toss pumpkin seeds with olive oil and salt in a bowl. Spread on baking sheet and toast until golden, 8–10 minutes. Remove and cool.
  • Place pumpkin seeds and cranberries at the bottom of salad bowl.
  • In another bowl, combine olive oil, vinegar, and orange zest. Season with salt and pepper; whisk until emulsified.
  • Add thinly sliced apple greens and dressing; toss to mix.
  • Crumble remaining cheese over salad. Serves 4–6.

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