Ingredients

• 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)

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Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.