Autumn Apple Pepita Salad

• 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

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.
2. Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
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.
4. Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.

pumpkin seeds, olive oil, dressing, extravirgin olive oil, apple cider vinegar, white sugar, mustard, mayonnaise, shallot, ground black pepper, salad, torn romaine lettuce leaves, baby spinach, apple chips, cranberries, bleu cheese

Taken from www.allrecipes.com/recipe/261393/autumn-apple-pepita-salad/ (may not work)