Apple, Cranberry and Goat Cheese Salad

, Lettuce
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  • ½

    cup pepitas (shelled pumpkin seeds)

  • ½

    teaspoon olive oil

  • ¼

    teaspoon salt

  • cup dried cranberries, chopped if desired

  • ¼

    cup extra virgin olive oil

  • 1

    tablespoon apple cider (or raspberry, pear or other fruity) vinegar

  • Finely grated zest of half an orange, optional

  • Salt and freshly ground black pepper

  • 1

    apple, cored and quartered

  • 1

    head lettuce, cored and torn into pieces, or mesclun mix

  • 1

    6-ounce log of goat cheese

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      383 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 13 grams protein; 19 milligrams cholesterol; 399 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Preheat oven to 350 degrees. Toss pepitas with olive oil and salt in a bowl. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes. Remove and let cool. Place pepitas and cranberries in bottom of a salad bowl.
  2. In another bowl, combine extra virgin olive oil, vinegar and zest, if using. Season to taste with salt and pepper. Whisk until emulsified.
  3. Thinly slice each apple quarter crosswise, and add to salad bowl. Add lettuce and dressing, and toss to mix. Crumble cheese over salad and serve.
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