Autumn Apple Pepita Salad
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.
- Serves: 4 persons
- ¼cup hulled pumpkin seeds (pepitas)
- 1teaspoon olive oil, or as needed
- ⅓cup extra-virgin olive oil
- 3tablespoons apple cider vinegar
- 2tablespoons white sugar
- 1teaspoon Dijon mustard
- 1teaspoon mayonnaise
- 1teaspoon minced shallot
- ground black pepper to taste
- 3cups torn romaine lettuce leaves
- 3cups torn baby spinach
- 1cup dried apple chips
- ¼cup dried cranberries
- ¼cup crumbled bleu cheese
Step 1Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
Step 2Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
Step 3Combine 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 4Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.