Apple, Cranberry and Goat Cheese Salad

• 1/2 cup pepitas (shelled pumpkin seeds)
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 13 cup dried cranberries, chopped if desired
• 1/4 cup extra virgin olive oil
• 1 tablespoon apple cider (or raspberry, pear or other fruity) vinegar
• Finely grated zest of half an orange, optional
• Salt and freshly ground black pepper
• 1 apple, cored and quartered
• 1 head lettuce, cored and torn into pieces, or mesclun mix
• 1 6-ounce log of goat cheese

1. Preheat oven to 350 degrees.
2. Toss pepitas with olive oil and salt in a bowl.
3. Spread on baking sheet and toast in oven until golden and popped, 8 to 10 minutes.
4. Remove and let cool.
5. Place pepitas and cranberries in bottom of a salad bowl.
6. In another bowl, combine extra virgin olive oil, vinegar and zest, if using.
7. Season to taste with salt and pepper.
8. Whisk until emulsified.
9. Thinly slice each apple quarter crosswise, and add to salad bowl.
10. Add lettuce and dressing, and toss to mix.
11. Crumble cheese over salad and serve.

pepitas, olive oil, salt, cranberries, extra virgin olive oil, apple cider, orange, salt, apple, head lettuce, goat cheese

Taken from cooking.nytimes.com/recipes/9236 (may not work)