Winter squash season means it’s also sweet potato season, and the Sweet Potato Salad with Warm Pepita Dressing is a great way to enjoy them.

The only change I made to this was to the spice I added to the pepitas. I used chili powder rather than crushed red pepper. I think crushed red pepper would work perfectly well here but since I have a big spice drawer I thought I might as well stay on theme. Also when you’re making the pepitas, don’t add salt if you used roasted salted pepitas. That’s what I had and the dressing is a tad salty.

This was a very easy vegetarian dinner that left me with enough leftovers for a few lunches. It’s more than the sum of its parts, and very customizable. It would also be great to take to work or to a party to share, because while it’s delicious warm it’ll also be good at room temperature. Plus if you serve it as the individual components, folks can customize to their heart’s content.

This is also a great combination of flavors for topping whole roasted sweet potatoes. Or you could throw this over some brown rice to stretch it a bit.