Ancestral Inheritance Menu Autumn Apple Pepita Salad :: Tasty Recipes

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Autumn Apple Pepita Salad

"I paintings in natural foods and a number of the items we sell at the store, which includes pepitas, dried apple chips, and apple cider vinegar, stimulated me to create this recipe. Pepitas are Mexican pumpkin seeds and a really perfect crunchy topping for q4-encouraged salad."

Ingredients :

1/four cup hulled pumpkin seeds (pepitas)
1 teaspoon olive oil, or as wished (optionally available)
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 flavor
Salad:
three cups torn romaine lettuce leaves
three cups torn child spinach
1 cup dried apple chips
1/4 cup dried cranberries
1/4 cup crumbled bleu cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 20M

Preheat oven to 400 tiers F (2 hundred stages C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
Toast in the preheated oven until pepitas begin to show golden brown and end up fragrant, about five minutes. Let cool.
Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a field with a decent-fitting lid. Screw on lid tightly and shake dressing vigorously.
Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese collectively in a large bowl.

Notes :

You can buy pepitas already roasted or uncooked.

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