Autumn Crunch Salad
Get ready to savor the essence of fall in every forkful. This salad isn't just a meal; it's a seasonal celebration on your plate. Enjoy the spicy crunch, the creamy blue cheese, and the refreshing burst of apple – a symphony of autumnal goodness!
The Spicy Pumpkin Seed Magic
Preheat your oven to 300°F (150°C) – the starting point for crafting our crunchy, spiced pumpkin seeds. In a bowl, toss 1 cup of deshelled, unsalted pumpkin seeds with 1 tablespoon of olive oil, ensuring they're evenly coated. Now, add 1 teaspoon of chili powder, 1/2 teaspoon of cayenne pepper (adjust to taste for spiciness), 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, and a pinch of salt. Mix thoroughly to ensure the spices dance across each seed.
Spread the seasoned pumpkin seeds on a parchment-lined baking sheet in a single layer. Roast them in the preheated oven for 20-30 minutes, or until they achieve a golden brown, crunchy perfection. Remember to stir every 10 minutes for even roasting.
While the seeds are roasting, let's create a delightful topping. Mix together 2 tablespoons of brown sugar and 1 tablespoon of pumpkin spice seasoning, setting this sweet and spicy blend aside.
Building the Autumn Bounty
In a large bowl, assemble 6 cups of spring mix, 1/2 cup of crumbled blue cheese, and thinly sliced Granny Smith apples. Now, drizzle the lemon vinaigrette over the salad, tossing it all together for a delightful marriage of flavors.
The Grand Finale
As the grand finale, sprinkle the crunchy, spicy pumpkin seeds generously over the salad. For an extra touch of sweetness and warmth, add a pinch of the brown sugar pumpkin spice seasoning to each serving.
Ingredients
- 6 cups spring mix
- 1/2 cup crumbled blue cheese
- 1 Granny Smith apple, thinly sliced
- 1 cup deshelled pumpkin seeds, unsalted preferably
- 1 tablespoon olive oil- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon pumpkin spice seasoning
- Pinch of salt
- Lemon Vinaigrette
Directions
- Preheat your oven to 300°F (150°C).
- In a bowl, toss the cleaned and dried pumpkin seeds with olive oil until they are evenly coated.
- Add the chili powder, cayenne pepper, paprika, garlic powder, and salt to the bowl. Mix well to ensure the spices are evenly distributed.
- Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 20-30 minutes, or until the pumpkin seeds are golden brown and crunchy.
- Check and stir the pumpkin seeds every 10 minutes to ensure even roasting.
- While the pumpkin seeds are cooking, mix together the brown sugar and pumpkin spice seasoning. Set aside.
- Once the pumpkin seeds are done, remove them from the oven and let them cool completely before using as a topping.
- In a large bowl, combine spring mix, blue cheese crumbles, and thinly sliced Granny Smith apples. Drizzle the lemon vinaigrette over the salad and toss to combine.
- Top with spicy pumpkin seeds and a pinch of the brown sugar pumpkin spice seasoning per serving.
Author
Cody Landry
