Fall Greens Salad with Pumpkin Seeds and Asiago

Fall Greens Salad with Pumpkin Seeds and Asiago

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.

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
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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.

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