Raw butternut squash ribbon salad with orange and chilli

Ingredients for Raw butternut squash ribbon salad with orange and chilli

• 1 small fresno chilli, deseeded, thinly sliced

• 2 garlic cloves, finely grated

• 10 ml finely grated orange zest

• 75 ml fresh orange juice

• 30 ml white wine vinegar

• 15 ml extra-virgin olive oil

• 10 g kosher salt

• 900 g butternut squash, peeled

• 60 g unsalted vegan butter

• 60 g roasted pumpkin seeds (pepitas)

How to make Raw butternut squash ribbon salad with orange and chilli

1. Whisk together the chilli, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl until well combined.

2. Using a peeler, slice long, thin ribbons from the neck of the squash until you have 8 cups (approximately 225 g).

3. Add the squash ribbons to the bowl with the dressing and toss to coat evenly.

4. Allow the mixture to sit for at least 30 minutes, or up to 1 hour, tossing occasionally to tenderise and marinate the squash.

5. Toss in the roasted pumpkin seeds, then use tongs to transfer the salad to a serving platter, discarding any excess dressing left in the bowl.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.