The more the flavors meld together, the more this salad shines. Tangy greens, thin slices of cool beets and the crunch of pumpkin seeds, with smears of goat cheese spread throughout, is the kind of combination to savor. —Shanna Mallon
3 to 4
lettuce, roughly chopped
large beet, roasted and sliced as thinly as possible
goat cheese, crumbled
chopped green onions
Salt and pepper, to taste
In This Recipe
Combine chopped lettuce, sliced beet, pumpkin seeds and goat cheese in a large bowl.
Combine green onion, lemon juice, maple syrup, and cayenne pepper in a food processor or Vitamix; while blending, slowly drizzle in olive oil until the mixture emulsifies and becomes the consistency of a vinaigrette. Salt and pepper to taste.
Drizzle dressing on lettuce bowl; toss; taste and add more dressing until the salad tastes the way you want it. We used about half the dressing (and are saving the rest in the fridge for later).