Harvest Salad with Pears and Pepitas
1 lb baby spinach mix blend, 2 bosc pears, 1 cup pepitas, 4 oz goat cheese
To roast pepitas, toss them in a little olive oil, salt and pepper. Roast for 13-15 minutes in a 325°F oven
Add salad leaves to a large serving bowl. Top with sliced pears, roasted pepitas and crumbled goat cheese. Toss with a 1⁄2 cup vinaigrette and serve.
Apple cider vinaigrette
3⁄4 cup olive oil
1⁄4 cup raw apple cider vinegar
1 garlic clove
2 tablespoons raw honey
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
combine ingredients in small bowl and whisk to combine. Continue reading
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