Simple Green Salad with Lemon Vinaigrette

Make the dressing: Add the lemon juice, olive oil, maple syrup, salt, pepper, and minced shallot (if using) to a mixing bowl or small blender. Whisk or blend until fully combined. Taste and adjust, adding more maple syrup for sweetness, lemon for acidity, or salt and pepper as needed. Set aside.

Assemble the salad: Add the mixed greens to a serving bowl or platter. Top with baby tomatoes, thinly sliced shallot or red onion, shredded carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and the toasted pepitas or sunflower seeds.

Dress and serve: Add the dressing to the salad and toss to coat, or serve it on the side. The salad is best enjoyed fresh. To store for later, keep the salad and dressing separate. The salad will keep in the refrigerator for 2-3 days and the dressing for 3-4 days. Since the oil can harden when cold, let the dressing sit out for a few minutes and shake well before serving leftovers.