Yes, when in peak season and peak flavour, you can enjoy butternut squash raw. Ribbons of its sweet buttery flesh bejewelled with pomegranate and pumpkin seeds make for a vibrant salad that is much easier to put together than its good looks would suggest. And an orange marinade is the secret flavour booster in this recipe. The longer the squash marinates, the more tender it will become, making this a good make-ahead salad option.
Underwater aril magic
To avoid painting your kitchen red when removing seeds (arils) from a pomegranate, cut the fruit into quarters and then submerge them in a bowl of cold water. Break seeds away from the white, pithy part of the fruit while underwater. Drain and retain seeds.
Butternut Ribbon Salad
Ingredients
- 2 tsp (10 mL) orange zest
- 1/3 cup (80 mL) fresh orange juice
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) white wine vinegar
- 2 small garlic cloves, peeled and grated or very finely chopped
- 2 tsp (10 mL) fresh thyme
- 1/2 tsp ( 2 mL) salt
- 1/4 tsp (1 mL) dried red pepper flakes
- 1 medium butternut squash (about 2 lbs/1 kg), peeled
- 3/4 cup (180 mL) pomegranate seeds
- 1/4 cup (60 mL) unsalted pumpkin seeds
Nutrition
Per serving:
- calories156
- protein3 g
- total fat5 g
- sat. fat1 g
- total carbohydrates 29 g
- sugars8 g
- fibre4 g
- sodium300 mg
Directions
01
In large bowl, whisk together orange zest, orange juice, olive oil, vinegar, garlic, thyme, salt, and chili flakes.
02
Using vegetable peeler, slice lengthwise strips off the neck of squash to make long ribbons. Save bulb of squash for another use. Add squash ribbons to bowl with dressing and toss to coat. Let sit, tossing occasionally, for at least 1 hour to tenderize and marinate.
03
Toss in pomegranate seeds and pumpkin seeds, then using tongs, transfer to serving plates.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
