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.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:
Salad:

Directions

Instructions Checklist
  • 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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  • 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.

Cook's Note:

You can buy pepitas already roasted or raw.

Nutrition Facts

374 calories; protein 4.7g 9% DV; carbohydrates 30.4g 10% DV; fat 27.4g 42% DV; cholesterol 6.8mg 2% DV; sodium 179.9mg 7% DV. Full Nutrition