Chili-Lime Roasted Butternut Salad

Get out your grocery list because you need to make this tonight. Yes, I am ordering you to make a salad which is strangely out of character. As you may have noticed I do not eat many salads, but this is the best salad I’ve ever had. EVER. To the point where I would pick this salad over pizza. This is monumental, folks and I am already putting butternut squash back on my grocery list to make this again.

The recipe says it should serve 4, but two servings disappeared before I knew what happened. I never know roasted butternut squash could be so magical! Even the dressing was just a bonus and almost wasn’t even necessary. Seriously, why are you still reading this? Go and let your taste buds rejoice!

Chili-Lime Roasted butternut Salad


Serves 4


1 (2 lb.) butternut squash, peeled, halved, seeded, and cut crosswise into ½-inch slices

1/4 cup extra virgin olive oil, divided

1 tsp chili powder

Salt and pepper

3 Tbsp lime juice (from 2 limes)

1/3 cup chopped fresh cilantro

3/4 tsp honey

2 hearts romaine lettuce, leaves separated, larger leaves torn

1/4 cup toasted pepitas

3/4 cup (3 oz.) crumbled Cotija cheese


  1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.
  2. Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil. Season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija. Drizzle with dressing and serve.

Source: Everyday Food, December 2012


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