Chili Lime Roasted Butternut Salad Food

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

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 FRUIT SALAD

Chili Lime Fruit Salad image

Provided by Valerie Bertinelli

Categories dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3 cups cubed pineapple
3 cups cubed watermelon
2 kiwis, peeled, quartered, and sliced
Half a papaya, seeds and skin removed, cut into bite-sized pieces
6 ounces blueberries
1 tablespoon lime zest and 2 tablespoons lime juice (from 1 to 2 limes)
1/2 teaspoon chili powder

Steps:

Add all the cut fruit to a large serving bowl. Add the lime zest, juice, and chili powder to a small bowl and whisk to combine. Pour the chili-lime mixture over the fruit and toss to combine. Serve immediately or refrigerate until ready to serve.

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