Annie's Signature Salad

January 13, 2011
3 Ratings
  • Serves 2
Author Notes

I have had variations of "Annie's Signature Salad" at many a restaurant, as I'm sure we all have. The yummy combination of greens, beets, apples and goat cheese is not revolutionary but it is at the same time refreshing and comforting (who knew those two went together so well!). It wasn't until I began cooking the apples that this salad took such a pleasant turn. Soon, I was making it for most of my own dinners and dinner parties and family functions because again...it's refreshing and comforting.
For a much needed crunch I began with candied walnuts but found, when I started cooking the apples and a delicious sweetness emerged, that I needed a bit of salt for balance. Hence, the roasted pepitas. The other wonderful thing about this salad is that it's always the right time to have it: winter, spring, summer or fall! I hope you enjoy it! —Annie's Kitchen

What You'll Need
  • Salad Ingredients
  • 1 Granny Smith Apple
  • 3 Baby Beets
  • 2.5 oz. Baby Arugula Greens
  • 2 oz. Goat Cheese
  • 1 tablespoon Olive Oil
  • 1 handful Roasted Pepitas
  • Dressing Ingredients
  • 3 teaspoons Olive Oil
  • 1 teaspoon Balsamic Vinaigrette
  • Salt and Pepper to taste
  • Lemon Juice to taste
  1. Heat and coat pan with 1 TBSP Olive Oil
  2. Add one Granny Smith apple, cored and diced (skin on) and cook until lightly browned and softened. You will begin to smell the sweetness of the apple.
  3. Remove from heat and toss with 2.5 oz. baby arugala greens and 3 chopped baby beets.
  4. Coat and toss with prepared dressing and roasted pepitas.
  5. Crumble goat cheese all over and enjoy!
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2 Reviews

Sagegreen January 17, 2011
I like the idea of your cooking the green apple, but keeping the beets raw. I can imagine golden beets with this, too. Toasted pepitas are a great finish.
Cindy January 14, 2011
Yum! I've had this salad before and it's a delicious surprise with its complementary flavors. Good one, Annie! Good luck!