The dwindling supply of summer vegetables doesn't mean you have to give up on salad when fall kicks into high gear. The solution? Just switch over to apples, cranberries and seasonal produce.
Prep time: 25 minutes
Total time: 30 minutes
Yield: Feeds 4
- 4 hard-boiled eggs, halved
- 4 tbs. light olive oil
- 1 tbs. white balsamic vinegar
- 1 shallot, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pumpkin seeds, toasted
- 5 oz. mixed salad greens
- 1 sweet tart apples sliced (we recommend McIntosh or Braeburn)
- 1/2 cup dried cranberries
- 1/2 cup smoke Gouda
- Salt and pepper to taste
- Sriracha sauce to taste
Place eggs in small saucepan bring water to boil, cover and set aside.
Combine olive oil, vinegar, shallot, mustard, honey, salt and pepper in sealable glass jar. Seal, shake and set aside.
Toast pumpkin seeds in large skillet, until they begin to hiss and pop, about 3 minutes. Remove seeds from heat.
Assemble salad. Place salad greens in large serving bowl, add cranberries, cheese, apple, pumpkin seeds and toss with dressing. Peel and plate hard-boiled eggs, season to taste with salt, pepper and Sriracha sauce. Add salad to plate and serve.