Strawberry Greens Salad with Mache + Toasted Pepitas


  • 12 oz. mache lettuce
  • 1/2 cup raw pumpkin seeds unsalted
  • 1 teaspoon tamari
  • 1 teaspoon local honey
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 cup thinly sliced strawberries
  • 1/2 cup goat cheese crumbled


  • Wash and dry the mache lettuce and set it to the side.
  • To make the pepitas, heat a small saute pan over low heat. Toast the pumpkin seeds for 3 minutes, or lightly browned. Add in the tamari and honey, and stir well to coat. In a single layer, pour the pepitas onto a parchment lined baking sheet to cool. It’s ok if some stick together.
  • To make the vinaigrette, whisk together the balsamic, dijon and olive oil. Season with salt and pepper and set aside.
  • To assemble the salad, add the mache lettuce, strawberries and pepitas to a large bowl. Lightly dress with vinaigrette, top with crumbled goat cheese and serve. 


If you can't find mache lettuce - baby spinach will work instead.