Tuesday, April 9, 2013

All I Can Say Is Yum


Not sure what to call this salad but delicious.  I got inspired by a recipe from the Bitten Word, and tweaked it a little.  It was such a hit I made it two days later, and now it's pretty much a staple in our house.  You can use pretty much any vegetables you like to roast.

Ingredients

1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
1 Yellow Sweet Potato Cubed
1/2 lb of brussel sprouts ( which I omitted the second time)
1/4 cup extra-virgin olive oil, divided
1 1/2 teaspoon chili powder
Salt and pepper to taste
Juice from 2 limes
1/2 cup chopped fresh cilantro
3/4 teaspoon honey
2 hearts romaine lettuce, leaves separated, larger leaves torn
1/4 cup of pistachio nuts
3/4 cup crumbled Cotija cheese (3 ounces)

DIRECTIONS
Preheat oven to 400 degrees. Toss any vegetables you have chosen to use with olive oil, chili powder, salt, and pepper.  Arrange in a single layer on a baking sheet.  Bake until soft and lightly golden, about 30 minutes.
Whisk together lime juice, cilantro, honey, and 3 tablespoons oil; season with salt and pepper. Toss romaine in about half the dressing, and arrange it on a platter, then top with squash, sweet potatoes, brussel sprouts, pistachio nuts, and Cotija; drizzle with remaining dressing.

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