Fall Greens Salad with Pumpkin Seeds and Asiago
4

Serves 6 to 8

This lovely salad assembles easily and makes a perfect side for many fall entrées. A combination of velvety butter lettuce and crisp baby spinach, roasted pumpkin seeds, slivers of Asiago cheese and balsamic vinaigrette brings a delicate dance of flavors to the table. Substitute equally peppery arugula for the watercress, if you like.

View user submitted photos
    Ingredients: 
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons honey
    • 1 teaspoon Dijon mustard
    • 1 shallot, finely chopped
    • 6 tablespoons olive oil
    • 1/2 teaspoon salt
    • Ground black pepper, to taste
    • 2 cups baby spinach
    • 2 bunches watercress, trimmed, leaves torn into bite-size pieces
    • 1 head red leaf or butter lettuce, torn into bite-size pieces
    • 1/2 cup roasted, salted pumpkin seeds
    • 3 ounces aged Asiago cheese, grated or shaved thinly with a vegetable peeler
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    In a large bowl, whisk together balsamic vinegar, apple cider vinegar, honey, mustard and shallot. Drizzle in oil while whisking constantly to make a vinaigrette and season with salt and pepper. Add spinach, watercress and lettuce and toss gently to coat. Scatter pumpkin seeds and cheese over the top and serve.

    Nutritional Info: 
    Per Serving:210 calories (150 from fat), 17g total fat, 4g saturated fat, 10mg cholesterol, 360mg sodium, 9g carbohydrate (1g dietary fiber, 3g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion