Tag Archives: #chipotlelimerub

Roasted Butternut Squash Salad with Raisins and Sweet Onion Dressing

Every day I am rushing. So when I accidentally bought three bottles of Wildtree Sweet Onion Dressing last week, I wasn’t surprised because I was in a hurry to get my order out since I was out of Chipotle Lime Rub and I thought I would FREAK. Now I’ve been creating new recipes to use finish this extra savory sweet tangy dressing. Today was a win! I present this roasted chipotle lime butternut squash with golden raisins, avocado, and cucumbers. You can buy the Sweet Onion Dressing and Chipotle Lime Rub here.

butternut squash salad with raisins & sweet onion dressing

Roasted Butternut Squash Salad with Raisins and Sweet Onion Dressing

  • Servings: 2 large servings
  • Difficulty: easy
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This salad features roasted butternut squash with agave, grapeseed oil, and Chipotle Lime Rub from Wildtree, golden raisins, avocado, cucumber, and Sweet Onion Dressing.

Tip: This dish serves two large 5 cup portions or can be a side dish for 5.

Credit: My Real Dish

Ingredients

  • 2lbs butternut squash (32 oz, 907 grams)
  • 1 teaspoon Chipotle Lime Rub
  • 2 tablespoons grapeseed oil (I used Wildtree’s)
  • 1 tablespoon agave syrup
  • 1/2 cup golden raisins
  •  2 avocados
  • 1 cup sliced cucumbers
  • 10 cups romaine lettuce


Directions

  1. Heat oven to 500 degrees.
  2. Chop the butternut squash
  3. Coat the butternut squash with 2 tablespoons grapeseed oil, 1 teaspoon Chipotle Lime Rub, and 1 tablespoon agave syrup, place squash on a glass baking pan and roast for 20 minutes or until tender.
  4. Peel and slice cucumbers and cut lettuce.
  5. Put the remaining ingredients in a bowl, drizzle with Sweet Onion Dressing and serve.

It’s no secret that my favorite spice blend is Chipotle Lime Rub by Wildtree – you can find these recipes with it on my blog: Peach Mango Rice with Chipotle LimeChipotle Lime Roasted Sweet Potato SaladChipotle Lime Chickpea Salad, and Southwestern Chopped Ranch Salad (Vegan). What’s your favorite seasoning or rub?

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Chipotle Lime Chickpea Salad

We grilled zucchini and I made an extra so that I could have leftovers. I’m always trying to switch up my salads because I eat one every day and I don’t like to be bored. I’m obsessed with this Chipotle Lime Rub from Wildtree. I bought it in my freezer meal kit back in March and I’ve purchased four more jars since. Kind of insane, I know. I put it on everything from tacos to butternut squash. So I’ve decided that this rub will be the inspiration for my next Wildtree food series.

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chickpea salad

Chipotle Lime Chickpea Salad

  • Servings: ~1
  • Difficulty: easy
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This Chipotle Lime Chickpea Salad features avocados, grilled zucchini, carrots, pistachios, and a homemade salad dressing made with Wildtree Chipotle Lime Rub.


Credit: My Real Dish

Ingredients

  • 1 grilled or sautéed zucchini  
  • ½ cup baby carrots sliced
  • ½ of a large avocado
  • ½ cup chickpeas/garbanzo beans, rinsed
  • ½ tablespoon sesame seeds
  • 1 teaspoon Wildtree Chipotle Lime Rub (You can buy it here.)
  • ½ teaspoon Redmond Real Salt
  • 3 grinds on the pepper grinder
  • Juice of ½ a lime
  • Drizzle with 2 teaspoons avocado oil (you can also use olive oil)
  • 1 tablespoon pistachios
  • 3 cups romaine lettuce, chopped


Directions

  1. Slice zucchini. Then grill or sauté it. If you sauté it, heat 1 tablespoon olive over medium heat or use a non-stick pan and cook for 2 – 3 minutes a side.
  2. Chop or tear romaine lettuce.
  3. Place romaine lettuce at the bottom of the bowl, add the baby carrots, rinsed garbanzo beans, and pistachios.
  4. Make the dressing. Combine the juice 1/2 of a lime in a liquid measuring cup along with the Wildtree Chipotle Lime Rub, Redmond Real Salt, pepper, and avocado or olive oil.
  5. Pour dressing on your salad, sprinkle with sesame seeds and serve.

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Southwestern Chopped Ranch Salad (Vegan)

This summer I discovered Just.Ranch – it’s a fabulous vegan ranch dressing. I’ve been indulging in it a lot! I love combining ranch with flavors that you wouldn’t expect!

Recently I’ve been trying to meal prep by roasting vegetables ahead of time for salads, bowls, and pasta. This week I marinated 18 ounces of chopped butternut squash in agave syrup, olive oil, and Chipotle Lime Rub by Wildtree. You can buy it here. I’ve been using this rub in soups, on tacos, and even veggies. This salad has so many of my favorite flavors! I’m going to use the rest of the quinoa and chipotle lime butternut squash for some other dishes this week.

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southwestern salad

Southwestern Chopped Ranch Salad

  • Servings: 1 full meal
  • Difficulty: easy
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This Southwestern Chopped Ranch Salad is filling and flavorful with chipotle lime butternut squash, quinoa, black beans, avocado, and cherry tomatoes.


Credit: My Real Dish

Tips: (1) Prepare quinoa per bag. I made 1 cup in order to use it with the Roasted Butternut Squash in another vegan bowl this week. (2) I purchased 18 oz of butternut squash, roasted it with 1 tablespoon olive oil, 1/2 teaspoon Chipotle Lime Rub, 1 tablespoon agave syrup for 25 minutes in a 425-degree oven.

Ingredients

  • 5 cups romaine lettuce
  • 1/2 a red bell pepper (chopped)
  • 1/2 an avocado
  • 3 tablespoons of black beans, drained and rinsed
  • 2 tablespoons quinoa
  • 5 cherry tomatoes sliced in half
  • 2/3 cup Roasted Butternut Squash (Chipotle Lime Rub, agave syrup, and olive oil – see tips)
  • Vegan Ranch Dressing (I used Just.Ranch)


Directions

  1. Prepare quinoa and Butternut Squash per tip recommendations. Or the desired equivalent.
  2. Chop vegetables, drain and rinse the beans.
  3. Place romaine lettuce in the salad bowl and top with ingredients.
  4. Serve with Vegan Ranch Dressing.

What are your favorite salad combinations? Let me know in the comments!

susanellenlogoweb