Butternut Squash with Pepita-Cilantro Vinaigrette
Serves 4
30 minutes or fewer
Pumpkin seeds add nutty flavor and a dash of green to this main dish salad.
- 1 lb. butternut squash, peeled and diced (2 cups)
- 2 cups diced, peeled jicama
- ½ avocado, peeled, pitted, and diced
- 3 Tbs. lime juice
- 2 Tbs. finely chopped cilantro
- 1 Tbs. pumpkin seed oil or olive oil
- 1 clove garlic, minced (1 tsp.)
- ¾ tsp. ground coriander
- 1 pinch cayenne pepper
- 3 Tbs. toasted pumpkin seeds
at a glance
