Best 2 Chili Lime Roasted Butternut Salad Recipes

Salad is an incredibly popular side dish. The "chili lime roasted butternut salad" is a tasty way to enjoy this dish. It is also easy to prepare and requires only a few simple ingredients. This salad is perfect for novice and experienced cooks alike, and it has a great flavor profile that blends the spicy chili with the sour lime and sweet butternut squash. A roasted butternut salad is a great way to add some seasonal color to your table.

Let's cook with our recipes!

CHILI-LIME ROASTED BUTTERNUT SALAD

Chili-Lime Roasted Butternut Salad image

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

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 teaspoon chili powder
Salt and pepper
3 tablespoons lime juice (from 2 limes)
1/3 cup chopped fresh cilantro
3/4 teaspoon honey
2 hearts romaine lettuce, leaves separated, larger leaves torn
1/4 cup toasted pepitas (hulled pumpkin seeds)
3/4 cup crumbled Cotija cheese (3 ounces)

Steps:

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.

Nutrition Facts : Calories 374 g, Fat 26 g, Fiber 5 g, Protein 12 g, SaturatedFat 7 g

CHILI-LIME ROASTED BUTTERNUT SALAD

CHILI-LIME ROASTED BUTTERNUT SALAD image

Categories Vegetable

Number Of Ingredients 10

Ingredients

1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
1/4 cup extra-virgin olive oil, divided
1 teaspoon chili powder
Salt and pepper
3 tablespoons lime juice (from 2 limes)
1/3 cup chopped fresh cilantro
3/4 teaspoon honey
2 hearts romaine lettuce, leaves separated, larger leaves torn
1/4 cup toasted pepitas (hulled pumpkin seeds)
3/4 cup crumbled Cotija cheese (3 ounces)

Steps:

STEP 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. STEP 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.

Tips:

Choose a butternut squash that is firm and heavy for its size.
Use a sharp knife to cut the butternut squash into evenly sized cubes. This will help them roast evenly.
Toss the butternut squash cubes with olive oil, chili powder, lime juice, and salt before roasting. This will help them develop a delicious crispy crust.
Roast the butternut squash cubes at a high temperature (425 degrees Fahrenheit) for about 20 minutes, or until they are tender and slightly browned.
While the butternut squash is roasting, prepare the dressing. whisk together the olive oil, lime juice, honey, and cilantro.
Once the butternut squash is cooked, toss it with the dressing and sprinkle with crumbled queso fresco cheese.
Serve the salad immediately or chill it for later.

Conclusion:

This chili lime roasted butternut squash salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give this salad a try!