top of page

Pan-Seared Greener Pastures Salad

A crunchy salad tossed in bright raspberry vinaigrette, studded with dried cranberries and slivered almonds, topped with lightly breaded, pan-seared Greener Pastures medallions.

2

Serves:

Prep:

10 minuntes

Cook:

10 minutes

external-file_edited.jpg

Ingredients: Salad 

  • 5–6 cups mixed greens (spring mix + a little arugula is great)

  • 1/3 cup dried cranberries

  • 1/3 cup slivered almonds, toasted

  • Optional but great: 1 small crisp apple or pear, thinly sliced (adds fresh crunch)

  • Greener Pastures, sliced into medallions (about 1/2–3/4" thick)

  • 2–3 tbsp flour (AP or gluten-free)

  • 1/2 cup panko (or fine breadcrumbs)

  • 1/2 tsp garlic powder (optional)

  • 1/2 tsp smoked paprika or black pepper (optional)

  • pinch salt

  • 2–4 tbsp neutral oil (avocado/grapeseed) for searing

Raspberry vinaigrette

  • 1/4 cup raspberry preserves or 1/3 cup mashed fresh raspberries

  • 2 tbsp red wine vinegar (or balsamic for a deeper vibe)

  • 1 tsp Dijon mustard

  • 1 small garlic clove, microplaned, pressed or minced (optional)

  • 1/3 cup olive oil

  • Salt + black pepper to taste

Instructions:

  1. Make the dressing: whisk preserves/raspberries + vinegar + Dijon (+ garlic). Slowly whisk in olive oil until glossy. Taste and adjust: more vinegar for tang, more jam for sweetness, pinch of salt to make it pop.

  2. Combine flour, panko, garlic powder, smoked paprika, salt and pepper in a bowl.  Gently coat the Greener Pastures medallions in this mixture.

  3. Heat a nonstick or well-seasoned skillet over medium to medium-high. Add oil. Sear medallions 1.5–2.5 min per side until golden and crisp. Transfer to a rack or paper towel. Rest 2 minutes (keeps them crisp).

  4. Toss greens with just enough vinaigrette to lightly coat.

  5. Add cranberries + toasted almonds (+ apple/pear if using).

  6. Top with warm, crispy Greener Pastures medallions.

bottom of page