Peach & Micro Green Salad with Apple Cider Vinaigrette & Chili-Lime Pepitas

Jul 17

Recipe compliments of chefs Shane & Nicole, Between the Tines Catering.

Celebrate summer with this fresh, vibrant salad.

Sweet peaches, peppery microgreens, and smoky chili-lime pepitas come together with a bright apple cider vinaigrette for a dish that's simple, nourishing, and full of seasonal flavor.

Use This

Salad

1 bunch Sprouting Dreams Farmarugula microgreens
1 bunch Sprouting Dreams Farmsunflower microgreens
1 bunch Sprouting Dreams Farm radish microgreens
2–3 ripe Trapani Farmspeaches, washed and sliced

Apple Cider Vinaigrette

¼ cup apple cider vinegar
2 teaspoons Two Creek Farm honey
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
½ teaspoon kosher salt
Fresh cracked black pepper, to taste
Pinch of fresh Willow Wisp Organic Farm thyme leaves

Chili-Lime Pepitas

1 cup raw pepitas (pumpkin seeds)
1 teaspoon olive oil
Sea salt and black pepper, to taste
Juice of ½ lemon
½–1 tsp chipotle powder (to taste)

Do This

In a small bowl, whisk together the apple cider vinegar, honey, Dijon, salt, pepper, and thyme. Slowly drizzle in the olive oil while whisking until emulsified.
Toss the pepitas with olive oil, salt, and pepper. Spread onto a baking sheet and toast at 350°F for 5 minutes. Stir, then toast for another 5 minutes, until lightly golden.
Immediately toss the warm pepitas with fresh lemon juice and chipotle powder.
Combine the arugula and microgreens in a large bowl. Add the sliced peaches and toss gently with just enough vinaigrette to lightly coat.
Top with the warm chili-lime pepitas and serve immediately.