Continuing our health kick, we (well, I) picked out some tasty looking salads for us to munch on in the new year, trying to avoid meat and processed carbs where possible.
Our first foray into the salad world was this chili roasted squash salad with a cilantro lime dressing. I had seen it in the November Martha Stewart Everyday Food Magazine (RIP!) and then again on The Bitten Word, so I thought it was worth a try. Squash (we used the readily available (in Jakarta) kabocha squash, or Japanese pumpkin) roasted with chili powder, lime, cilantro and honey dressing, feta cheese, pepitas (we brought some home from Trader Joe's... I cannot explain to you how much I miss TJ's...), your lettuce of choice (we went with a mesclun mix).
I thought this was a solid and really easy recipe, but nothing spectacular to write home about (and yet here I am, writing home about it). I'm not sure what it was missing, but perhaps a little bit of spice? The chili powder I have is a dark chili powder and it's not too spicy. Maybe I should have jazzed it up with some cayenne powder...?