- 1/4 cup hulled pumpkin seeds (pepitas)
- 1 teaspoon olive oil, or as needed (optional)
- Dressing:
- 1/3 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
- Salad:
- 3 cups torn romaine lettuce leaves
- 3 cups torn baby spinach
- 1 cup dried apple chips
- 1/4 cup dried cranberries
- 1/4 cup crumbled bleu cheese
- Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
- Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
- 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.
- Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.
04/26/2018
recipepes.com
Autumn Apple Pepita Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
