Spiced Butternut Squash Watercress Salad
Recipe by Swathi Saraswathy, Zesty South Indian Kitchen
- In a baking sheet, toss together butternut squash, 1 tbsp of the oil, cumin, chipotle pepper, coriander and pinch each of the salt and pepper. Roast in 425 F (220 C) oven until golden, about 15 minutes. Let cool slightly, about 5 minutes.
- In the mean time, in a bowl, whisk together lime juice, mustard and remaining oil, salt and pepper. Stir in chickpeas and red onion. Layer with watercress; top with squash.
- Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes.
- Toss before serving.
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