Pepitas, apples, and queso fresco are a good combo, but the real star of this recipe is the roasted poblano vinaigrette. It is one of my favorite dressings, and your salad will never be boring when you add this. It packs a lot of flavor, so you only need to use a small amount. You will have some dressing leftover from this recipe, which I like to keep in the fridge to make salads for my lunches throughout the week. The extra dressing can also be kept in the freezer and thawed whenever you need it. But the best way to use the extra vinaigrette…on top of queso fundido cheese dip. Make this salad, set half the recipe aside in your fridge, then check back later this week for the recipe to make an insanely good cheese dip!
Apple, Pepita, and Queso Fresco Salad with Roasted Poblano Vinaigrette
Serves: Serves 4-6
Ingredients
- FOR THE VINAIGRETTE:
- 2 roasted poblano chiles (click for directions on roasting)
- 3 tablespoons water (may need more to thin the dressing a little)
- 1 tablespoon red wine vinegar
- 1 small clove garlic, roughly chopped
- 1 teaspoon honey
- ¼ cup canola oil
- Salt and freshly ground pepper
- FOR THE SALAD:
- 1 5-oz package of spring lettuce mix
- 1 apple, julienned
- ¼ cup toasted pepitas
- ½ cup queso fresco
Instructions
- Make the vinaigrette: Add all the vinaigrette ingredients into a blender. Blend until smooth and season with salt and pepper to taste. If too thick, thin with a little extra water.
- Assemble the salad: layer lettuce with pepitas, apple, and queso fresco. Serve with vinaigrette drizzled over the top.
Notes
Source: Vinaigrette adapted from Bobby Flay
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