I may not be a PSL gal (Pumpkin Spice Latte for those of you who aren’t so “basic”) but I do love me some pumpkin seeds. In fact, they’re one of my favorite fall ingredients. I put them on everything from soup, to rice bowls to salad.
Occasionally, I get on these kicks in the kitchen where I’ll make the same thing over and over again; forget about it for 6 months, and then repeat. This is one of those dishes. By adding the toasts, this salad is filling enough to make it a meal. You can even “Fall” it up by adding some Buttnernut squash or sweet potato. Yum! (I added baked sweet potato the second time I had it, not pictured).
I usually include a recipe card, but as far as salads go: 1. They’re too easy and-2. I feel like it’s personal preference on how much topping/goodies you add. I’m sharing this salad because it’s one of my favorites, and I thought it might give y’all a little fall salad inspiration.
- -Thinly sliced greens (I used butter lettuce and red lettuce in one of those living lettuce packs)
- -toasted pumpkin seeds
- -thinly sliced Honey Crisp Apple (I’m an apple snob and these are the only kind I’ll buy)
- -Sliced French baguette (Slice at a 45 degree angle)
- Tablespoon of goats cheese per toast, spread
- sprinkle of cubed Proscuitto on each toast
- Small bowl of EVOO (about 1/4 c) seasoned with: 1 tsp garlic powder, 1/2 tbsp Italian seasoning, salt and pepper.
- Using a basting brush, paint olive oil mixture all over toasts. (if you have extra, just dump the leftover into the salad dressing) Place toasts evenly spread apart on lined baking sheet. Bake at 400 for 10 minutes or until cheese starts to bubble, and then turn on the broiler until they begin to turn lightly golden brown.
Apple Cider Balsamic Vinaigrette: (This amount of dressing will serve 5-6 salads at least.)
- 1 tbsp Dijon mustard
- 1/2 tbsp Frank’s Red Hot Sauce
- 1 tbsp white sugar
- 1/2 tbsp garlic powder
- salt and pepper
- 1 tsp Tumeric (because it’s good for you! ha!)
- 1/4 c (4 tbsp) Apple Cider
- 1/4 c Balsamic vinegar
- 1/4 c EVOO
- Blend using a salad shaker, mini food processor or immersion blender. (Of course you can just use a fork, but I find the ingredients don’t bind as well and end up separating.)