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Chili-Roasted Vegetable Salad

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IT’S THE MOST, WONDERFUL TIIIIME OF THE YEAAAAAAR.

Freaking Christmas has taken over, you guys. Taken. Over. It’s in my eyes, ears, nose, hair follicles, skin pores, eyelashes, under my fingernails. It’s like, bad. I basically need to be punched.

WITH THE KIDS JINGLE BELLING AND EVERYONE TELLING YOU BE OF GOOD CHEEEEEER.

 

Hey, while I have you – what do you suppose they mean by, “SCARY GHOST STORIES AND TALES OF THE GLORIES OF CHRISTMASES LONG LONG AGOOOO?”

 

Uhhh what ghosts? What glories? Hi, we all know Santa Claus is not a ghost. He’s as real as my hair is dirty. Maybe the writer of that song’s face is . . . a ghost. Huh? Ever think about THAT?

THERE’LL BE PARTIES FOR HOSTING, MARSHMALLOWS FOR TOASTING AND CAROLING OUT IN THE SNOOOOW.

Have you ever seen the SNL skit of Will Ferrell singing the song on the little circle spinny thing? Oh. Oh my word. Oh I’m about to die. Stop what you’re doing right this very second. Okay and I spent like 30 minutes trying to find a decent clip, and all of them are serious pieces of wonk-a-shonk. But here, watch this and wet your entire face for the remainder of the day.

THERE’LL BE MUCH MISTLTOEING AND HEARTS WILL BE GLOWING WHEN LOVED ONES ARE NEEEEAR.

P.S. This salad? REEDIC. Quick-roasted acorn squash and vegetables with a kiss of chili powder. Crisp whole romaine lettuce leaves with a light drizzle of cilantro-honey-lime dressing. Light cotija cheese crumbles and chives as a quick but delicate garnish.

Christmas glory in ya’ face!

Chili-Roasted Vegetable Salad:

(adapted from the newest Everyday Food)

What it took for 2 large salads:

* 1 acorn squash, cut in half, seeds scooped out, and sliced into half moons
* 2 carrots, thinly sliced
* 1/2 red bell pepper, thinly sliced
* 4 tsp chili powder
* 5 Tbs. extra-virgin olive oil, divided
* 3 Tbs. lime juice
* 1/2 cup freshly chopped cilantro leaves
* 1 tsp honey
* 1 large romaine heart, rinsed and leaves separated
* 2 Tbs. pepitas, lightly toasted
* 1/2 cup crumbled cotija cheese
* coarse salt and freshly ground pepper

Preheat oven to 400.

On a rimmed baking sheet, toss the acorn squash, carrots and red bell pepper slices with 2 Tbs. olive oil. Sprinkle with chili powder and a good pinch of salt and pepper. Roast for 20 to 25 minutes, until all the veggies are soft and roasted and happy.

In the meantime, whisk together the lime juice, cilantro, honey, remaining 3 Tbs. oil, and a small pinch of salt and pepper. Stick your finger in that. Yes.

Now just arrange the romaine leaves on two dinner plates, and top with the roasted vegetables. Sprinkle the toasted pepitas and cotija cheese over it. Did we figure out how to pronounce cotija yet? No? Okay. Now just drizzle the salad with the cilantro-lime dressing.

Fo’ da’ real.

WITH THOSE HOLIDAY GREETINGS AND GAY HAPPY MEETINGS WHEN FRIENDS COME TO CAAAAAAA – okay.

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14 Responses to Chili-Roasted Vegetable Salad

  1. Elizabeth@ Food Ramblings December 11, 2012 at 7:35 am #

    yum! the salad looks light but still really flavorful! can’t wait to dig it when i make it at home!

  2. Loretta / A Finn In The Kitchen December 11, 2012 at 7:42 am #

    I’m in love with pretty much any roasted veggie! The flavors in that dressing are to die for!

  3. Kathryn December 11, 2012 at 7:47 am #

    Okay, I’m now officially excited for Christmas. Your enthusiasm is infectious!

  4. Sommer@ASpicyPerspective December 11, 2012 at 7:51 am #

    Sing it girl! I’d be singing too, if that gorgeous plate was sitting in front of me.

  5. Katie December 11, 2012 at 8:23 am #

    I could use some Christmas in my face. Always.

  6. Averie @ Averie Cooks December 11, 2012 at 8:58 am #

    Roasted squash is so awesome as are really any roasted veggies. A very welcome post in the midst of all the peppermint and chocolate that I’m seeing & eating these days :)

  7. Ashley - Baker by Nature December 11, 2012 at 9:32 am #

    I am SO into this salad.

  8. Kelly Senyei (Just a Taste) December 11, 2012 at 9:33 am #

    “He’s as real as my hair is dirty.” AHAHAHA! I just (nerdily) LOL’d at that. Thanks for the chuckle and the dinnertime inspiration. I need to stop eating cookies and ice cream for every meal, so this will be a welcome veggie-packed punch to the face.

  9. Katrina @ Warm Vanilla Sugar December 11, 2012 at 10:01 am #

    This is seriously my ideal salad!

  10. Christina December 11, 2012 at 10:01 am #

    I totally love honey lime dressing. I usually pour it on myself (or someone else if available) and then proceed to lick it off. It’s that dang good! This salad looks awesome!!

  11. Liz @ The Lemon Bowl December 11, 2012 at 10:57 am #

    Oh hi the most perfect salad in the world. How are you?

  12. Adrianna from A Cozy Kitchen December 12, 2012 at 12:06 am #

    That last photo is a stunner, woman! Im gonna go watch that Will Ferrell vid now!

Trackbacks/Pingbacks

  1. Better-Than-Crack-Brownies {and this weeks menu plan} | A Tasty Life - January 20, 2014

    […] – Chili Roasted Vegetable Salad (an acorn squash has been staring at me for a week…I must use […]

  2. The perfect winter salad {and the best fried chicken. ever.} | A Tasty Life - January 21, 2014

    […] Chili-Roasted Vegetables atop a crisp bed of romaine and cilantro leaves made for an amazing combination.  I love the contrast of cold and hot on the same plate.  The acorn squash and red bell pepper slices were dusted with chili powder, salt and pepper and roasted until tender.  The salad was topped with feta cheese (love the saltiness) and a little crunch from pumpkin seeds.  The entire salad was drizzled with a homemade dressing that was made up of tangelo juice (instead of lime), olive oil, a little honey, salt and coarse black pepper.  Simple yet bursting with flavor. […]

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