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Butternut Ribbon Salad

Servings 4 people

Ingredients

  • 2 tsp orange zest
  • 1/3 cup fresh orange juice
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp white-wine vinegar
  • 2 small garlic cloves peeled and grated or very finely chopped
  • 2 tsp fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp dried red pepper flakes
  • 1 medium butternut squash peeled, about 2 lbs
  • 3/4 cup pomegranate seeds
  • 1/4 cup unsalted pumpkin seeds

Instructions

  • In large bowl, whisk together orange zest, orange juice, olive oil, vinegar, garlic, thyme, salt, and chili flakes.
  • 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.
  • Toss in pomegranate seeds and pumpkin seeds, then using tongs, transfer to serving plates.

Notes

Per serving: 156 calories; 3 g protein; 5 g total fat (1 g sat. fat); 29 g total carbohydrates (8 g sugars, 4 g fiber); 300 mg sodium