Raw Butternut Squash Ribbon Salad with Orange and Chile
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tbsp. white wine vinegar
- 2 tsp. kosher salt
- 1 tbsp. extra-virgin olive oil
- 2 garlic cloves, finely grated
- 2 tsp. finely grated orange zest
- 1 small fresno chile, seeds removed, thinly sliced
- 5 tbsp. fresh orange juice
- 1 medium butternut squash (about 2 lb.), peeled
- 1/4 cup unsalted, roasted pumpkin seeds (pepitas)
- Carbohydrate 26 g(9%)
- Fat 4 g(6%)
- Fiber 4 g(17%)
- Protein 2 g(5%)
- Saturated Fat 1 g(3%)
- Sodium 624 mg(26%)
- Calories 135
Preparation 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. Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
Preparation 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. Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
