Raw Butternut Squash Salad

Name: Raw Butternut Squash Salad
Ingredients: 1 small Fresno chile, seeds removed, thinly sliced; 2 garlic cloves, finely grated; 2 tsp. finely grated orange zest; 5 Tbsp. fresh orange juice; 2 Tbsp. white wine vinegar; 1 Tbsp. extra-virgin olive oil; 2 tsp. kosher salt; 1 medium butternut squash (about 2 lb.), peeled; ¼ cup unsalted, roasted pumpkin seeds (pepitas)

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Servings: 4

Author : Anna Stockwell

salad american california cuisine

Ingredients

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1 small Fresno chile, seeds removed, thinly sliced2 garlic cloves, finely grated2 tsp. finely grated orange zest5 Tbsp. fresh orange juice2 Tbsp. white wine vinegar1 Tbsp. extra-virgin olive oil2 tsp. kosher salt1 medium butternut squash (about 2 lb.), peeled¼ cup unsalted, roasted pumpkin seeds (pepitas)

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Instructions

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Step 1

Whisk chile, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups (9 oz.). Add to bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.

Step 2

Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.