Autumn Apple Pepita Salad

Name: Autumn Apple Pepita Salad
Cook time: 5 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: ¼ cup hulled pumpkin seeds (pepitas); 1 teaspoon olive oil, or as needed; 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

I work in natural foods and some of the items we sell at the store, such as pepitas, dried apple chips, and apple cider vinegar, inspired me to create this recipe. Pepitas are Mexican pumpkin seeds and a perfect crunchy topping for this fall-influenced salad.

INGRIDIENT

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

DIRECTION

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.

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.

NUTRITION FACT

Per Serving: 374 calories; protein 4.7g; carbohydrates 30.4g; fat 27.4g; cholesterol 6.8mg; sodium 179.9mg.

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