Chili Lime Roasted Butternut Salad Recipes

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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

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 SQUASH



Chili Lime Roasted Butternut Squash image

Provided by Nestlé

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

4 cups peeled, cubed butternut squash
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon lime zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Olive oil

Steps:

  • Preheat your oven to 400ºF.
  • In a large bowl, toss the squash cubes, chilie powder, cumin, lime zest, salt, and pepper together until well combined.
  • Grease a foil-lined sheet tray with olive oil and spread the vegetables over the tray.
  • Roast for 20 minutes, or until beginning to caramelize.

THAI RICE NOODLE SALAD WITH CHILI-LIME VINAIGRETTE



Thai Rice Noodle Salad With Chili-Lime Vinaigrette image

Discover how to make this Thai rice noodle salad with a chili-lime vinaigrette that is fresh, flavorful, and simple to make.

Provided by Darlene Schmidt

Categories     Lunch     Side Dish     Dinner     Salad

Time 22m

Yield 6

Number Of Ingredients 20

Salad Dressing:
1/3 cup lime juice (about 3 limes, plus more for serving)
3 tablespoons fish sauce
3 tablespoons soy sauce
2 to 3 teaspoons sugar, to taste
1 to 3 teaspoons chili sauce , to taste
2 cloves garlic, minced
1 teaspoon sesame oil
Salad:
8 ounces dried rice noodles (thin, vermicelli-size)
1 to 2 cups bean sprouts, optional
2 tomatoes, cut, small slices
1 carrot, sliced into matchsticks
4 green onions, finely sliced
1 small green bell pepper, thinly sliced
1 small red or orange bell pepper, thinly sliced
Optional: 1 can shrimp, cooked, drained
1 cup cilantro , fresh leaves, roughly chopped
1/2 cup fresh basil, roughly chopped
1/4 cup dry-roasted peanuts, lightly chopped

Steps:

  • Gather the ingredients.
  • In a cup or small bowl, mix together lime juice , fish sauce, soy sauce, sugar, chili sauce, minced garlic, and sesame oil until the sugar has dissolved.
  • Taste test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong and salty now, but will be delicious when combined with the salad.
  • Gather the ingredients.
  • Lightly boil rice noodles until al dente , about 7 minutes.
  • Drain the noodles.
  • Add the optional bean sprouts , if using, while noodles are still hot. Gently toss (the residual heat from the noodles will lightly cook the sprouts), then rinse with cold water to keep from sticking. Set aside to drain.
  • Place noodles and sprouts in a large salad bowl. Add the tomatoes, carrot, green onions, bell peppers, optional shrimp or tofu , and fresh cilantro. Toss to mix.
  • Add half of the dressing plus fresh basil and nuts, tossing well to incorporate. Taste test, adding more or all of the dressing depending on how many noodles you've made. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice. If too sour, add more sugar.
  • Place on a serving platter or in a salad bowl and sprinkle with fresh basil, cilantro, and peanuts.

Nutrition Facts : Calories 179 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 1237 mg, Sugar 9 g, Fat 4 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

CHILI-LIME ROASTED BUTTERNUT SALAD



CHILI-LIME ROASTED BUTTERNUT SALAD image

Categories     Vegetable

Number Of Ingredients 10

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.

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