A crisp, seasonal salad built on peppery greens, sweet-tart Honeycrisp apples, and a maple-tahini dressing — finished with toasted pumpkin seeds for easy crunch.
INGREDIENTS
• 2 Honeycrisp apples, thinly sliced (skin on)
• 4 cups baby arugula
• 1 cups shredded radicchio
• 1 shallot, thinly sliced
• 0.3 cups apple cider vinegar (for pickling shallot)
• 1 teaspoons sugar (for pickling shallot)
• 0.3 cups pumpkin seeds (pepitas)
• 0.3 teaspoons cinnamon
• 2 tablespoons tahini
• 1 tablespoons maple syrup
• 1 tablespoons apple cider vinegar (for dressing)
• 1 teaspoons Dijon mustard
• 3 tablespoons olive oil
• 2 tablespoons warm water (to thin dressing)
• Lemon juice (to taste)
STEPS
1. Quick-pickle the shallot: Combine sliced 1 shallot, thinly sliced with 0.3 cups apple cider vinegar (for pickling shallot) and 1 teaspoons sugar (for pickling shallot) in a small bowl. Let sit while you prep everything else.
2. Toast the pumpkin seeds: In a dry skillet over medium heat, toast 0.3 cups pumpkin seeds (pepitas) with a pinch of salt and 0.3 teaspoons cinnamon for 3–4 minutes, stirring often, until fragrant and lightly golden. Set aside to cool.
3. Make the dressing: Whisk together 2 tablespoons tahini, 1 tablespoons maple syrup, 1 tablespoons apple cider vinegar (for dressing), and 1 teaspoons Dijon mustard. Slowly whisk in 3 tablespoons olive oil, then add 2 tablespoons warm water (to thin dressing) a little at a time until the dressing is smooth and pourable.
4. Assemble the salad: In a large bowl, combine 4 cups baby arugula, 1 cups shredded radicchio, and sliced 2 Honeycrisp apples, thinly sliced (skin on). Drain the pickled shallot and add it in. Drizzle with dressing and toss gently to coat. Add a squeeze of lemon juice over the salad for a little extra zip.
5. Finish and serve: Scatter the toasted pumpkin seeds over the top just before serving so they stay crisp.
NOTES
Dairy-optional: add crumbled goat cheese or feta if desired. Dressing can be made up to 3 days ahead and refrigerated.
