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Pepita Salad with Avocado & Orange

  • Author: Alex Caspero MA, RD
  • Category: salad, dinner, lunch, healthy
  • Author: Alex Caspero MA, RD
  • Category: salad, dinner, lunch, healthy
  • Author: Alex Caspero MA, RD
  • Category: salad, dinner, lunch, healthy
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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:

  1. 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:

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. In a large bowl, combine the spring mix, orange segments, toasted pepita seeds, roasted carrots, cilantro and avocado.
  5. Toss with dressing.

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