Raw Butternut Squash Ribbon Salad With Orange And Chile Recipes

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RAW BUTTERNUT SQUASH RIBBON SALAD WITH ORANGE AND CHILE



Raw Butternut Squash Ribbon Salad With Orange and Chile image

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

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)

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.

RAW BUTTERNUT SQUASH SALAD WITH RAISINS AND GINGER



Raw Butternut Squash Salad With Raisins and Ginger image

This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 7

1 butternut squash about 1 1/2 pounds, peeled, seeded and grated
1/2 cup raisins
1/4 cup vegetable oil
1 to 2 tablespoons sherry vinegar, or to taste
1 tablespoon minced fresh ginger
Salt
Freshly ground black pepper

Steps:

  • Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 383 milligrams, Sugar 14 grams, TransFat 0 grams

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