Bonus Recipe of the Month!

I wanted to share this recipe that I’m making this week for Thanksgiving. I saw Giada make it on her show last week it’s so colorful and has a great fall twist with pumpkin seeds.

Bibb and Arugula Salad with Raspberry Vinaigrette



  • 1/2 cup unsweetened frozen raspberries, thawed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
  • 1 large head of butter or Bibb lettuce, torn into 1-inch pieces, to yield 4 cups
  • 4 cups arugula
  • 3/4 cup shelled pumpkin seeds, toasted (see Cook’s Note)


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.

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