Raw butternut squash ribbon salad

Explore the vibrant flavors of a raw butternut squash ribbon salad - a culinary delight bursting with freshness & a perfect balance of textures.

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
• ¼ cup unsalted, roasted pumpkin seeds (pepitas)

Instructions:

1. Mix together chile, garlic, orange peel, orange juice, vinegar, oil, and salt in a big bowl. Peel the long neck of the squash lengthwise with a vegetable peeler until you get 8 cups (9 oz.) of long ribbons. Combine the ribbons with the prepared dressing in the bowl and mix well. Allow it to rest for at least 30 minutes and up to 1 hour, tossing occasionally to soften and soak up the flavors.
2. Add roasted pumpkin seeds to the mixture, then gently transfer everything to a serving platter using tongs. Discard any remaining dressing in the bowl before serving.

Summary:

• Calories: 540 kcal
• Fat: 16 g
• Protein: 10 g
• Carbs: 103 g
• Potassium: 2996 mg
• Magnesium: 289 mg