1 Servings 5 min Cook
1 Cup Spinach
1 Cup shredded Lettuce
1/4 Cup, sliced Red Bell Pepper
1/4 Cup slices Apples
1 Tbsp Cranberries
1/4 Cup Pumpkin And Squash Seed Kernels
1/2 Tbsp Maple Syrups
1/2 Tbsp Balsamic Vinegar
1/2 Tbsp Mustard
1 Tbsp Olive Oil
Shred and wash spinach and lettuce.
Chop bell pepper and apple.
Toast pumpkin seeds in oven or toaster oven for a few minutes.
While seeds are toasting, mix maple syrup, balsamic, mustard, and olive oil in a small container.
Mix together spinach, lettuce, chopped bell pepper, and chopped apple in a salad bowl.
Sprinkle toasted seeds and cranberries on top of salad.
Toss with dressing (shake again before pouring!).