Recipe courtesy of Giada De Laurentiis
Episode: Flavors of Fall
Total:
5 min
Active:
5 min
Yield:
4 to 6 servings
Level:
None
Total:
5 min
Active:
5 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Watch how to make this recipe.

For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste.

In a large salad bowl, mix together the lettuce, arugula, and pumpkin seeds. Just before serving, add the vinaigrette and toss until all the ingredients are coated.

Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using.

IDEAS YOU'LL LOVE

Bibb Salad with Basil Green Goddess Dressing

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking