Ingredients

• 1 pound arugula
• 1 pound baby spinach
• 1/4 cup almonds
• 1 cup apple juice
• 1/2 cup apple cider
• 2 apples, peeled and chopped
• 2 tablespoons agave
• 2 tablespoons brown sugar
• Salt and freshly ground black pepper
• 1/4 cup dried sweetened cranberries
• 1/4 cup pine nuts
• 1/4 cup pumpkin seeds
• 1/2 cup red cherry tomatoes
• 1/2 cup yellow cherry tomatoes

Instructions

1. Preheat the oven to 200 degrees F.
2. Toss the arugula and spinach together on a large baking sheet. Bake in the oven until wilted, about 5 minutes, gently stirring halfway through baking. Remove from the oven.
3. Raise the heat to 350 degrees F and roast the almonds until toasted, about 5 minutes. Remove from the oven and coarsely chop.
4. Place the apple juice, apple cider and apples in a blender and puree until smooth. Add the agave and brown sugar and blend until combined. Taste and season with salt and pepper.
5. Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds and tomatoes. Toss with just enough dressing to coat the salad. Add more if needed.