Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette


Seeing the Eating Well recipe for the cilantro lime vinaigrette (below) inspired me to create this Mexican leaning autumn salad. Serves 4-6.

3 lb. winter squash, peeled, seeded and cut into 3/4 cubes
2 tsp ground cumin
1 tsp kosher salt
2 TB sunflower or olive oil
4 cups spinach mix
1/4 cup salad turnips, cut in small dice
1/4 cup spiced and toasted pumpkin seeds
Cilantro Lime Vinaigrette, recipe follows

Preheat oven to 400F. Place cubed squash in a roasting pan and toss with cumin, salt and oil. Roast the squash for about 20-25 minutes, turning occasionally, until beginning to caramelize and fork tender. Remove from oven and cool.

Place the greens in a large salad bowl and toss with about 1/3 cup of the vinaigrette. Arrange squash, pumpkin seeds and chopped salad turnips on top of greens. Drizzle with a bit more vinaigrette and season with salt and freshly ground pepper.

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