Chili-Lime Roasted Butternut Salad

Name: Chili-Lime Roasted Butternut Salad
Prep time: 15 min
Total time: 40 min
Ingredients: 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into ½-inch slices; 0.25 cup extra-virgin olive oil, divided; 1 teaspoon chili powder; Salt and pepper; 3 tablespoons lime juice (from 2 limes); 0.333 cup chopped fresh cilantro; 0.75 teaspoon honey; 2 hearts romaine lettuce, leaves separated, larger leaves torn; 0.25 cup toasted pepitas (hulled pumpkin seeds); 0.75 cup crumbled Cotija cheese (3 ounces)

3.4

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By

Martha Stewart Test Kitchen

Updated on June 20, 2017

Prep Time:

15 mins

Total Time:

40 mins

Servings:

4

Put some zing in your squash and lettuce salad. Pumpkin seeds are a nice touch too.

Ingredients

1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into ½-inch slices
¼ cup extra-virgin olive oil, divided
1 teaspoon chili powder
Salt and pepper
3 tablespoons lime juice (from 2 limes)
⅓ cup chopped fresh cilantro
¾ teaspoon honey
2 hearts romaine lettuce, leaves separated, larger leaves torn
¼ cup toasted pepitas (hulled pumpkin seeds)
¾ cup crumbled Cotija cheese (3 ounces)

Directions

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.