HEAT a medium non-stick skillet over low heat. Add pumpkin seeds and cook, stirring frequently, until seeds are warmed through and slightly golden brown in color, 4-6 mins. Set aside.
COMBINE Mango Habanero Sugar, Italian Herb Spice Blend, Chile Lime Sea Salt, vinegar, shallots, mustard, and Organic Extra Virgin Olive Oil in a small sealable airtight container. Shake vigorously to create vinaigrette. Taste and adjust seasonings if necessary. Chill until ready to use.
GENTLY fold together jicama, cilantro, pomegranate seeds, pumpkin seeds, orange segments, avocado, and fennel in a large bowl.
DRIZZLE just enough vinaigrette (you may need to re-shake slightly) over prepared salad to create desired amount of flavor.
Yield: 4 servings
Total Time: 20 mins
Prep: 20 mins
Cook: 0 mins
