Chili-Lime Roasted Butternut Salad

Everyday Food (December 2012)

"I need a great side dish that's easy and will feed a crowd, but something that'll still impress people."

We've heard that question dozens of times, and we usually give the same answer: Fajita sweet potatoes. They're phenomenal, and phenomenally easy. In fact, we just made some again this past weekend.

The spicy-sweet combo that makes those Fajita Sweet Potatoes so great is the same thing at work in this yummy salad from Everyday Food. (And no we're not ready to talk about how this is the last monthly issue, so let's just pretend eveything's fine and the same as always and we'll deal with that another day.)

This salad is very easy: Sprinkle the butternut squash with oil and chili powder, and then roast it. Then, simply assemble the salad and drizzle it with the super-simple vinaigrette.

What's to say? We loved it. It takes the flavor of those Fajita Sweet Potatoes and amps it up with lime and cilantro, giving it a tart little punch. This made a lovely little Sunday lunch for us this weekend and it will make a quick weeknight dinner another night soon.

But even if you don't want or need to make a salad, this recipe has a good takeaway: As delectable as those Fajita Sweet Potatoes are, they (or butternut squash, in this case) are even better with cilantro and a squeeze of lime.

 

 

Chili-Lime Roasted Butternut Salad
Everyday Food (December 2012)
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(This photo: Johnny Miller/Everyday Food)

NOTES FROM ZACH AND CLAY

If you can't find Cojita cheese, substitute feta in its place. 

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)

 

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.