Sometimes ideas for recipes come together in a Choppedesque sort of fashion. You have a few vegetables hanging around and some pantry essentials. They may not necessarily go together. You have 30 minutes. Now go make a meal! I think I was pretty successful with this one. Part of my inspiration was needing to make something with the jicama hanging out on the kitchen counter and needing to use up some herbs before doing what I usually do and toss them in the freezer.
I use a simple box grater to shred the jicama and carrot in this recipe. If you’re not familiar with jicama, it tastes like a cross between an apple and water chestnut in its raw form. When roasted or fried, it takes on a potato-like profile. I know I say this a lot, but it’s another transformative vegetable, and at around 1.1 net carbs per ounce, it’s a great low-carb staple to include in your diet.
The pumpkin seeds in this recipe are, of course, an ode to the great month of October. I buy mine already roasted and salted, so the salad does not need much extra salt, but make sure to adjust the seasoning if you pick up the unsalted variety. I also toast the pumpkin seeds and fennel seeds in a dry pan for about 5 minutes over low heat before adding them to the salad. It brings out some great flavor from the seeds, so make sure not to skip this step!
I had this salad for lunch the other day with some chopped chicken tenders that I pan-seared on the stove in olive oil with some onion powder, salt, and a bit of paprika. It was quite the tasty meal!
Are you enjoying all the pumpkin-flavored items popping up in the grocery stores? I just picked up some of the pumpkin-spice blend seasonal coffee from Trader Joe’s, and it’s like heaven in a cup. What’s your favorite “fall item” to pick up from the store these days? Thanks for reading, and don’t forget to subscribe so you never miss a recipe!
- 1.5 cups grated jicama
- 1/2 cup grated carrot
- 1/4 ounce chopped mint
- 1/4 ounce chopped parsley
- 1/4 ounce chopped cilantro
- 1/4 cup roasted and salted pumpkin seeds
- 1 tsp fennel seeds
- 1 lemon, zested and juiced (about 1.5 tbs of lemon juice)
- 2 tbs olive oil
- 1/4 tsp cumin powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Place a dry skillet over low heat. Once warm, add pumpkin seeds and fennel seeds and toast lightly for 5 minutes.
- Combine all salad ingredients in a large mixing bowl. Add toasted pumpkin seeds, fennel seeds, and dressing to bowl and toss until well mixed.
- Serve immediately or allow to chill.
- Adjust salt as needed, depending on the variety of pumpkin seeds you use.