Vegetable & Hominy Salad with Pumpkin Vinaigrette

• 1 lb brussels sprouts, trimmed and cut into ¼
• 2 cups butternut squash, diced into ½” cubes
• 1 red onion, sliced thin
• 1 pkt. La Preferida Organic Fish Taco Seasoning
• 2 Tbls La Preferida Olive Oil

• 2 cups La Preferida Cactus (nopalitos), drained and rinsed
• 1 cup La Preferida Hominy, drained and rinsed
• ¼ head red cabbage, sliced thin (about 2 cups)
• 1 cup dried cherries or cranberries
• ½ tsp sea salt
• ¼ tsp ground black pepper

For the vinaigrette: 

• ½ cup fat-free greek yogurt (or non-dairy yogurt)
• ¼ cup + 1 Tbls pumpkin puree
• ¼ cup La Preferida Olive Oil
• ¼ cup apple cider vinegar
• 2 Tbls La Preferida Organic Agave
• ½ tsp sea salt
• ¼ tsp ground black pepper
• 3 tsp La Preferida Organic Al Pastor Taco Seasoning

Chef La Pref tips:

• Al Pastor means “shepherd style” due to the fact that the technique was brought over by Lebanese immigrants to Mexico. The flavors evolved to incorporate native spices, chilis, and fresh pineapple.

Preheat oven to 375 F.  

In a large bowl, combine brussels sprouts, butternut squash, red onion, fish taco seasoning, olive oil, salt and pepper.

Evenly spread mixture on a baking sheet and roast for 25 minutes or until vegetables are tender, not mushy.

For the vinaigrette:

Combine ingredients in a blender and blend until smooth about 1-2 minutes. Set aside.

Remove vegetables from the oven and let them cool for 10 minutes. Combine vegetables in a bowl with nopalitos, hominy, cabbage, and cherries/cranberries. Add ¾ cups of dressing and season to taste.