Chili-lime roasted butternut squash & pinto bean salad
- 4 cups butternut squash, pre-chopped
- ¼ cup olive oil
- ¾ tsp chili powder
- ½ cup chopped cilantro
- 1 ⅔ limes
- 1 tsp honey
- 4 cups lettuce
- 1 ⅓ cups canned pinto beans
- ½ cup pumpkin seeds
- ½ cup feta
Preheat oven to 400 degrees F. Cut butternut squash into thin (1/2-inch) slices. In a large bowl, combine butternut squash, 2 tbsp olive oil, the chili powder and a pinch of salt and pepper. Toss until well coated, then spread in a single layer on a baking sheet. Bake until soft and lightly browned, about 20 minutes. Remove and let cool to room temperature.
Meanwhile, finely chop cilantro. In a small bowl, whisk together 2 tbsp lime juice, cilantro, honey, remaining 2 tbsp olive oil and salt and pepper to taste.
Chop or tear lettuce into bite-sized pieces and place in a salad bowl. Top with pinto beans, pumpkin seeds, crumbled feta and butternut squash. Drizzle with dressing and serve.