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Spiced Butternut Squash Watercress Salad

Recipe by Swathi Saraswathy, Zesty South Indian Kitchen

INGREDIENTS
  • 4 cups cubed (1/2 inch/1 cm) seeded peeled butternut squashes (about half squash)
  • 4 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • salt and pepper or to taste
  • 3 tablespoons lime juice
  • 1/2 tablespoon apple cider vinegar
  • 1 can chickpea drained and rinsed
  • 1/4 cup finely chopped red onion
  • 2 cups coarsely torn watercress leaves
DIRECTIONS
  1. 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.
  2. 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.
  3. Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes.
  4. Toss before serving.
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