Ingredients:

  • 6 cups baby spinach or kale
  • 2 medium Honeycrisp or Granny Smith apples, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/3 cup raw pumpkin seeds
  • 1/4 cup red onion, thinly shaved
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Place the pumpkin seeds in a dry skillet over medium heat. Shake the pan frequently for 3–5 minutes until the seeds begin to pop and smell nutty. Remove from heat immediately; set aside 2 tablespoons for the dressing and keep the rest for garnish.
  2. Add the reserved 2 tablespoons of toasted pumpkin seeds, olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to a high-speed blender or food processor. Process on high until the mixture is velvety.
  3. In a large bowl, combine the greens, sliced apples, dried cranberries, and shaved red onion. Drizzle the dressing over the top and toss gently with tongs until coated.
  4. Fold in the crumbled feta cheese and top with the remaining toasted pumpkin seeds.