Boxcar Salad Recipe

Toast and spice pepitas

Preheat oven to 350°F (175°C). Toss the raw pepitas with melted butter (or oil), brown sugar (or maple syrup), smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on a small rimmed baking sheet lined with parchment.

Bake 8–10 minutes, stirring once halfway through, until pepitas are fragrant and just turning golden. Watch closely to avoid burning. Remove from oven and let cool completely on the sheet — they will crisp as they cool. Set aside.

Whisk dressing

In a small bowl or jar, combine champagne vinegar, minced shallot, Dijon mustard, honey, salt, and pepper. Whisk or shake until smooth. Slowly stream in the extra-virgin olive oil while whisking to emulsify (or close jar and shake vigorously). Taste and adjust seasoning — add up to 1 tsp more honey for sweetness or a pinch more salt if needed. Chill briefly if desired.

Prepare fruit: If using peaches, nectarines, or pears, wash and thinly slice into bite-sized wedges. If using berries, leave whole or halve large berries. Aim for about 1 1/2 cups of fruit.

Combine base: In a large salad bowl, place the packed arugula. Scatter the sliced seasonal fruit evenly over the arugula.

Add chèvre: Crumble the chèvre over the greens and fruit in small pinches so you get cheese in every bite.

Dress and toss: Drizzle about half of the champagne vinaigrette over the salad (approximately 2–3 tbs). Gently toss with salad tongs until the leaves are lightly coated. Add more vinaigrette to taste — avoid overdressing.

Top with pepitas: Sprinkle the cooled spiced pepitas over the dressed salad for crunch and spice. If desired, reserve a few pepitas for garnish.

Serve: Divide among 4 plates or serve family-style. Offer extra dressing on the side. Serve immediately so pepitas remain crisp and arugula stays vibrant.