Autumn Apple Pepita Salad - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
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.