Fall Green Salad with Pumpkin Seeds and Manchego

Fall Green Salad with Pumpkin Seeds and Manchego

  • Prep Time Icon prep time: 10 mins 
  • Prep Time Icon prep time: 10 mins 

Fall Green Salad with Pumpkin Seeds and Manchego

  • Prep : 10 mins
  • Cooking :
  • Serves : 8

Ingredients

Serves 8
  • 2 tablespoons sherry vinegar
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups baby spinach
  • 2 bunches arugula or watercress, 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 or pine nuts
  • 1/2 cup sliced pimiento-stuffed Spanish olives
  • 3 ounces aged Manchego or Pecorino Romano cheese, at room temperature
  • 2 tablespoons sherry vinegar
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups baby spinach
  • 2 bunches arugula or watercress, 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 or pine nuts
  • 1/2 cup sliced pimiento-stuffed Spanish olives
  • 3 ounces aged Manchego or Pecorino Romano cheese, at room temperature

Directions

Step 1.

Pour sherry vinegar into large bowl. Slowly whisk in oil until incorporated and slightly thickened. Whisk in honey, mustard, shallot, salt, and pepper.

Step 2.

Add spinach, arugula or watercress, and lettuce; toss gently to coat. Scatter on pumpkin seeds and sliced olives. Use a vegetable peeler to shave thin slices of Manchego or Pecorino Romano over the top.

Tip: If you can’t find pumpkin seeds or pine nuts, use slivered almonds.

Nutrition (Per Serving)

  • 172 calCalories
  • 5 gProtein
  • 6 gCarbohydrates
  • 15 gFat
  • 11 mgCholesterol
  • 432 mgSodium
  • 1 gDietary Fiber