RAW BUTTERNUT SQUASH RIBBON SALAD WITH ORANGE AND CHILE
Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it's a refreshing and fun new side for your fall table.
Provided by Anna Stockwell
Categories Bon Appétit Salad Appetizer Squash Fall Butternut Squash Chile Pepper Seed Raw Vegan Vegetarian Wheat/Gluten-Free Orange Juice
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
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