My Green Apple Salad is made with Granny Smith apples, radishes, crumbled blue cheese (I used Gorgonzola), alfalfa sprouts and toasted pumpkins seeds glazed with maple syrup* and a little salt. (Glazed pecans or walnuts would be also be great!) Dressed with fresh-squeezed lemon juice.
*How to make the Maple Glazed Pumpkin Seeds:
These are the maple pumpkin seeds you may see in some of my salads and other dishes. I buy raw pumpkin seeds. Toast them in a dry pan and stir, until they look and smell toasted. Remove from heat and drizzle a little maple syrup over them while stirring. Sprinkle with salt (I use finely ground Pink Himalayan Rock Salt) and set the pan aside overnight. By morning, they have dried with a crunchy glaze and can be put into a jar with a tight lid. I always have these on hand – and they are great by the handful as well. Try this same method with pecans, walnuts or other nuts and seeds.