Chili Lime Roasted Butternut Salad
Ingredients
- 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into ½-inch slices
- ¼ cup extra-virgin olive oil, divided
- 1 teaspoon chili powder
- Salt and pepper
- 3 tablespoons lime juice (from 2 limes)
- ⅓ cup chopped fresh cilantro
- ¾ teaspoon honey
- 2 hearts romaine lettuce, leaves separated, larger leaves torn
- ¼ cup toasted pepitas (hulled pumpkin seeds)
- ¾ cup crumbled Cotija cheese (3 ounces)
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