Pepita Salad with Avocado & Orange
Ingredients
- Balsamic Chipotle Dressing:1/4 cup olive oil
- 2 tbsp. balsamic vinegar
- 1 chipotle pepper in adobo sauce
- 1 tsp. dried oregano
- pinch sea salt
- Pepita Salad:1/3 cup pepita seeds, hulled pumpkin seeds
- 3 carrots, peeled and sliced
- 1 tsp. olive oil
- 1 avocado, chopped
- 4 cups spring mix
- 1/4 cup chopped cilantro
- 2 oranges, peeled, membrane removed and sliced into segments
Instructions
- Make the Dressing:In a small blender combine the olive oil, chipotle, balsamic vinegar, and dried oregano. Blend until combined. If you don't have a blender, whisk the ingredients together.
- Make the Salad:Preheat the oven to 400 degrees F.
- Toss the carrot slices with olive oil and pinch salt and pepper. Place on a baking sheet and roast at 400 degrees F for 20 minutes until crispy and cooked through.
- Place the pepitas on a baking sheet and place in the oven the last 3 minutes the carrots are roasting. They should be toasted, not burned. If they need longer, roast them for another minute being careful not to burn.
- In a large bowl, combine the spring mix, orange segments, toasted pepita seeds, roasted carrots, cilantro and avocado.
- Toss with dressing.