Pumpkin-Avocado-Walnut Salad

Course : Salads
Serves: 4
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1 small pumpkin or butternut squash -- peeled and cut into
1 small red jalapeno chile -- seeded and finely chopped
1 cup finely chopped shallots
1/2 cup finely chopped cilantro
2 small avocados diced in 1/2-inch chunks
1/4 cup walnuts -- chopped
4 Tablespoons balsamic vinegar
4 Tablespoons olive oil
1 teaspoon salt

Preparation / Directions:

Toss pumpkin with 2 Tbsp oil and 1/2 teaspoon salt, then place on an oven tray and roast in a, 400 F. oven for 30 minutes. Remove from heat and cool. Gently combine roasted pumpkin with other ingredients, adding remainder of salt and oil, as well as vinegar last. Serve. 4 servings


Nutritional Information:

1324 Calories (kcal); 133g Total Fat; (84% calories from fat); 16g Protein; 37g Carbohydrate; 0mg Cholesterol; 2173mg Sodium

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