Raw Butternut Squash Ribbon Salad with Orange and Chile
A fresh and vibrant salad featuring delicate ribbons of raw butternut squash marinated in a zesty orange-chile dressing and topped with crunchy pepitas. This light yet satisfying dish combines sweet, spicy, and citrusy flavors.
4 servings
50 min
Ingredients
- •1 whole Fresno chile
- •2 cloves garlic
- •2 tsp orange zest
- •5 Tbsp orange juice
- •2 Tbsp white wine vinegar
- •1 Tbsp extra-virgin olive oil
- •2 tsp kosher salt
- •1 whole butternut squash
- •¼ cup unsalted
- •¼ cup roasted pumpkin seeds
Cooking Instructions
- 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.
45 min
- 2.
Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
5 min