Raw butternut squash ribbon salad with orange and chile

Discover the bold flavors of raw butternut squash in this refreshing ribbon salad with zesty orange and a hint of spicy chile - a culinary delight!

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)

Instructions:

1. Combine chile, minced garlic, grated orange peel, fresh orange juice, vinegar, olive oil, and salt by whisking in a spacious bowl. Peel the long neck of the squash with a vegetable peeler to create long strips until you reach 8 cups (9 oz). Place the squash ribbons into the bowl with the mixture and mix well. Allow it to rest for a minimum of 30 minutes up to an hour, occasionally tossing to soften and absorb the flavors.
2. Mix in toasted pumpkin seeds, then with tongs, arrange the salad on a serving dish, leaving behind any extra dressing.

Summary:

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