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Author: Ann Styles

Prep time: 20 mins | Cook time: 20 mins (for roasting pepitas) | Total: 20 mins (prep and cook simultaneously) | Serves: 4-6

This Jicama and Corn Salad with Spiced Pepitas is inspired by my time working for a catering company in San Francisco, a city that celebrates fresh, local ingredients like nuts, seeds, and avocados. This salad brings together Mexican-inspired flavors in a vibrant, refreshing dish where every bite is a perfect balance of crunch, sweetness, and spice. The spiced pepitas add an irresistible kick, making this salad a crowd favorite.

Instructions

1. Make the Spiced Pepitas: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, toss the pumpkin seeds with cumin, cinnamon, cayenne (if using), salt, and maple syrup until well coated. Spread in a single layer on the prepared baking sheet. Bake for 15-20 mins, stirring halfway through, until golden and fragrant. Let cool completely at room temperature, then store in an airtight container.
2. Make the Avocado Cilantro Dressing: In a medium bowl or food processor, combine all ingredients except olive oil. Whisk by hand or process in the food processor while slowly pouring in the olive oil in a continuous stream to emulsify the dressing. Season with sea salt and black pepper to taste. Add water as needed until the dressing reaches a smooth and creamy consistency.
3. Assemble the Salad: In a large bowl, combine the lettuce, corn, jicama, crumbled cheese, and a large pinch of salt. Add enough dressing to coat each leaf evenly. Serve and enjoy.