Grilled Pumpkin, Green Pepper and Cabbage Salad with Lime Vinaigrette

Ingredients

2 pounds cubed pumpkin 5 tablespoons olive oil, divided ¾ teaspoon kosher salt, divided ½ teaspoon black pepper, divided ¼ cup fresh lime juice 2 tablespoons warm water 2 teaspoons honey

Dash of hot sauce (optional) 1 jalapeño pepper, seeded and minced 3 cups shredded Napa cabbage 1 cup sliced red onion

3 sliced green peppers ⅓ cup pumpkin seeds, toasted ¼ cup chopped green onions ¼ cup chopped fresh cilantro

Directions

1. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. 2. Combine pumpkin, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon black pepper; toss. 3. Place pumpkin on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move pumpkin to heated side; grill 2 minutes on each side or until charred. 4. Combine ¼ cup oil, ½ teaspoon salt, ¼ teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Add pumpkin, cabbage, and remaining ingredients to bowl; toss.

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