Best 2 Chili Lime Roasted Butternut Salad Recipes

Indulge in a culinary journey of flavors and textures with our tantalizing Chili Lime Roasted Butternut Salad. This vibrant dish combines the sweet and nutty flavor of roasted butternut squash with a zesty and savory chili lime dressing. The salad is packed with a variety of other nutritious ingredients, including crisp romaine lettuce, crunchy bell peppers, juicy tomatoes, and crumbled cotija cheese. With its perfect balance of flavors and textures, this salad is sure to become a favorite for both vegetarians and meat-eaters alike.

The article also includes additional exciting recipes that will satisfy any palate. You'll find a tantalizing Chipotle Chicken Avocado Salad that blends the smoky heat of chipotle peppers with the creaminess of avocado. If you're looking for a hearty and satisfying meal, the Quinoa and Black Bean Stuffed Bell Peppers are a must-try. And for a refreshing and light option, the Watermelon Feta Salad combines sweet watermelon with tangy feta cheese and a minty dressing.

Here are our top 2 tried and tested 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 PEPITAS (5 INGREDIENTS!)

Chili Lime Roasted Pepitas (5 Ingredients!) image

Zingy, crunchy, roasted pepitas perfect for snacking or topping salads or bowls. Plant-based, oil-free, and just 1 pan, 5 ingredients, and 15 minutes required!

Provided by Minimalist Baker

Categories Snack

Time 15m

Number Of Ingredients 6

Ingredients

1 cup pepitas ((raw shelled pumpkin seeds))
1 ½ Tbsp lime juice
1 ½ tsp maple syrup
2 tsp chili powder blend ((NOT chili flakes or cayenne pepper))
1/4 tsp sea salt
1/8 - 1/4 tsp cayenne ((optional))

Steps:

Preheat oven to 300 F (150 C) and line a baking sheet with parchment paper.
To the prepared baking sheet, add all ingredients (pepitas, lime juice, maple syrup, chili powder, sea salt, and cayenne (optional)). Mix with clean hands or a wooden spoon to evenly coat the pepitas with spices. Spread them into a relatively even layer - it's okay if they're not perfectly even (the result will be tasty pepita clusters)!
Bake for 7-12 minutes or until the pepitas are lightly browned, stirring halfway. Remove from the oven and let cool slightly. The flavors will intensify as they cool.
Let cool completely before storing in a sealed container at room temperature for 4-5 days or in the refrigerator or freezer for up to 1 month.

Nutrition Facts : ServingSize 1 two-tablespoon serving, Calories 91 kcal, Carbohydrate 3.6 g, Protein 4.5 g, Fat 7.3 g, SaturatedFat 1.3 g, Sodium 95 mg, Fiber 1.2 g, Sugar 1 g, UnsaturatedFat 5.2 g

Tips:

For the best roasted butternut squash, choose firm, ripe squash with deep-orange flesh. Peel and cut the squash into 1-inch cubes, then toss them with olive oil, chili powder, lime zest, salt, and pepper. Roast the squash at 425 degrees Fahrenheit for 25-30 minutes, or until tender and browned.
To make the chili-lime dressing, whisk together olive oil, lime juice, chili powder, honey, salt, and pepper. Taste the dressing and adjust the seasonings as needed.
For a complete salad, add roasted butternut squash, black beans, corn, red onion, cilantro, and avocado to a large bowl. Pour the chili-lime dressing over the salad and toss to coat. Serve immediately.
This salad is also great for meal prep. Simply roast the butternut squash and make the dressing ahead of time. Then, when you're ready to eat, assemble the salad and enjoy.

Conclusion:

This chili-lime roasted butternut salad is a delicious and healthy way to enjoy roasted butternut squash. The chili-lime dressing adds a zesty flavor to the salad, while the black beans, corn, red onion, cilantro, and avocado add texture and nutrition. This salad is perfect for a light lunch or dinner, and it's also great for meal prep.