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