If serving with homemade vegan goat cheese (optional), prepare it at least 30 minutes before serving. It adds extra decadence but isn’t essential, especially when pairing with a creamy or decadent meal!

If you don’t already have toasted pepitas (or almonds or hazelnuts), toast them first. In a small skillet, toast over low-medium heat, stirring/tossing occasionally until the pepitas begin to pop and puff up — about 3-5 minutes — or until the hazelnuts/almonds become fragrant and lightly browned — about 6-10 minutes. Remove from heat and set aside. Roughly chop the hazelnuts if they’re whole.

To a large serving bowl, add tender baby greens and chicories. See notes below if preparing the salad in advance to bring to an event. Drizzle with olive oil, lemon juice, and vinegar, then sprinkle with a few pinches of flaky salt (gently crushed between your fingers) and a few grinds of fresh black pepper. Toss to evenly coat the greens. Taste and adjust, adding more oil for richness or if dry, lemon juice for brightness, vinegar for sweetness, salt for overall flavor, or black pepper for kick.

Add the sliced pear or apple and toasted pepitas (or nuts) and gently toss again, just a couple times. Immediately before serving, garnish with vegan goat cheese (optional) and more freshly ground black pepper. Enjoy!

Best when fresh. If preparing in advance, store components separately. Not freezer friendly.