Chili-Lime Roasted Delicata Squash Salad
This is my first fall salad of the season, made with the very beginning of our winter squash harvest. I love a hearty salad that’s loaded up with all the best fall flavors, and this one totally hits the mark. The squash gets roasted with chili powder, maple syrup, and a little oil, then piled onto fresh greens with lots of cilantro, crunchy toasted pumpkin seeds, and the most tangy, chili-lime vinaigrette. It’s exactly the kind of salad I crave this time of year, and I hope you love it as much as we do!
Chili-Lime Roasted Delicata Squash Salad
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
Salad Dressing:- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1 Tablespoon runny honey or maple syrup
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon unrefined salt
- 1 large or 2 small delicata squash. Seeded and sliced into thin half moons
- 2 Tablespoons avocado oil or olive oil for cooking
- 1 teaspoon chili powder
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 1 head of lettuce, leaves torn into bite size pieces
- 1/2 cup chopped cilantro
- 1 small red onion, finely chopped
- 1/4 cup roasted pumpkin seeds
- 1/4 cup roasted sunflower seeds
- 1/4 cup crumbled Cotija cheese (or feta cheese)
Preparation
- Preheat the oven to 400F.
- Prepare the salad dressing by whisking all of the ingredients together until combined. Taste for seasonings and adjust if needed.
- In a large bowl toss the squash pieces with the avocado oil, chili powder, salt and maple syrup. Place on a baking sheet and roast in the oven until golden brown and tender, about 25 minutes. Tossing halfway through cooking.
- In a salad bowl combine the lettuce with the cilantro, onion, toasted seeds, cooked squash, and Cotija cheese. Drizzle with the dressing and toss until well coated. Serve
Notes