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
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
- 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.
- 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