Butternut squash salad with feta, dates & chile

Whip up this delectable butternut squash salad featuring a delightful blend of feta, dates, and chile. A tantalizing mix of sweet, savory, and spicy flavors.

Ingredients:

• 1 to 2 fresh chiles
• 3 tablespoons vinegar
• 1 medium to large butternut squash
• Kosher salt
• 6 Medjool dates
• 110g feta
• Extra-virgin olive oil

Instructions:

1. Cut the chili peppers into thin slices and mix them with the vinegar in a small bowl.
2. Peel the squash and cut it into very thin matchstick-like pieces. You can achieve this by slicing the top part into rounds, stacking them, and cutting them into thin strips. Then, halve the bottom part, remove the seeds, and slice it into thin strips. Put the squash matchsticks in a large bowl and season well with salt.
3. Cut the dates in half, remove the pits, and slice them. Add the dates to the butternut squash along with the sliced chilies and vinegar. Crumble the feta cheese with your fingers and sprinkle it on top. Drizzle with oil (approximately a couple of tablespoons) and mix everything together. Taste and adjust the seasoning with salt, vinegar, and oil as necessary.
4. If desired, transfer the mixture to a serving platter.

Summary:

• Calories: 1178 kcal
• Fat: 40 g
• Protein: 27 g
• Carbs: 200 g
• Potassium: 3755 mg
• Magnesium: 353 mg