Raw Butternut Squash Ribbon Salad With Orange And Chile Recipes

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

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)

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.

RIBBON SALAD WITH ORANGE VINAIGRETTE

Ribbon Salad with Orange Vinaigrette image

Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 medium zucchini
1 medium cucumber
1 medium carrot
3 medium oranges
3 cups fresh baby spinach
4 green onions, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup golden raisins, optional
VINAIGRETTE:
1/4 cup olive oil
4 teaspoons white wine vinegar
1 tablespoon finely chopped green onion
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 162 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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