Autumn Apple Pepita Salad

Ingredients

  • ¼ cup hulled pumpkin seeds (pepitas)
  • 1 teaspoon olive oil, or as needed(Optional)
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons white sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon mayonnaise
  • 1 teaspoon minced shallot
  • ground black pepper to taste
  • 3 cups torn romaine lettuce leaves
  • 3 cups torn baby spinach
  • 1 cup dried apple chips
  • ¼ cup dried cranberries
  • ¼ cup crumbled bleu cheese
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.

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  • Step 2

    Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.

  • Step 3

    Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously.

  • Step 4

    Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.

  • Cook's Note:

    You can buy pepitas already roasted or raw.

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