Raw Butternut Squash Ribbon Salad With Orange and Chile

bon appétit salad appetizer squash fall butternut squash chile pepper seed raw vegan vegetarian wheat/gluten-free orange juice

Anna Stockwell

4 servings

Source

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

1/4 cup unsalted, roasted pumpkin seeds (pepitas)

Method

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.