The Common Man Harvest Salad
Tender greens with dried cranberries, spiced pepitas, and maple-black pepper dressing.
Ingredients
- 6 oz mixed field greens
- 3 oz feta, crumbled
- 1 oz red onion, shaved
- 2 oz dried cranberries
- 2 oz spiced pepitas (recipe below)
Spiced Pepitas
- 16 oz pepitas
- 3.2 oz granulated sugar (1/3 cup)
- 1 egg white
- ¾ tsp kosher salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
Maple-Black Pepper Vinaigrette
- ¼ cup mayonnaise
- ¼ cup white balsamic vinegar
- ¼ cup maple syrup
- 2 tbsp brown sugar
- 1 cup canola oil
- kosher salt and freshly ground black pepper
Instructions
- In the bowl of a blender, combine all ingredients for the vinaigrette except the oil. With the blender on low speed, slowly stream in the oil to emulsify. Season to taste with salt and pepper.
- To make the pepitas, preheat the oven to 350℉. Line a sheet pan with parchment paper; spray with non-stick pan spray.
- Combine sugar, spices and salt in a small bowl. In a separate larger bowl, whisk the egg white until frothy (like a light meringue).
- Fold in the pepitas, then add the sugar-spice mixture and fold gently to coat. Spread in a single layer on the prepared sheet pan and bake for 10 minutes, stirring halfway through. Cool completely before storing.
- Place the greens in a large bowl and add enough dressing (you will have extra) to lightly coat. Gently toss to coat the greens and season with salt and pepper. Top with red onion, feta, cranberries and spiced pepitas.
Chef Tips!
Store extra spiced pepitas in an airtight container. Use to dress up salads, oatmeal, yogurt, ice cream, or enjoy solo as a delicious snack.
Store extra vinaigrette in the fridge for 2 weeks. Shake well before using.