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Recipe Detail Page
Shaved Butternut Salad
Holiday 2018
This one’s for the social media foodie—it’s unusual enough that it’ll get your dining companions talking, and it’s fetching enough to inspire them to take a pic. There’s little need to think ahead—it all comes together in under 10 minutes. If prepping at home, rub your bowl with garlic and assemble everything in it up to a day ahead, but dress and season only when you’re close to eating. Darkly toast your almonds for this—a little bitterness is welcome here.
Serves 8 to 10
DRESSING
⅓ cup (80 mL) olive oil
2 tbsp (30 mL) sherry or red wine vinegar
1 tbsp (15 mL) lemon juice
Salt and freshly ground black pepper
1 large clove garlic, peeled
2 lbs (905 g) butternut squash
Pinch chili flakes
¼ cup (60 mL) finely chopped mint
1 tbsp (15 mL) finely chopped parsley
⅓ cup (80 mL) chopped toasted almonds
½ cup (125 mL) loosely packed shaved or coarsely grated Parmesan
1. For the dressing, whisk together oil, vinegar and lemon juice; season to taste with salt and pepper.
2. Cut garlic in half and rub insides of serving bowl with exposed surfaces; discard garlic.
3. Peel squash. Using a peeler (a y-peeler is ideal for this), create long thin strips of squash. Add to prepped bowl. Continue until the neck of the squash becomes so thin this becomes impractical; keep remaining squash for soup, or discard.
4. Sprinkle squash with chili flakes, mint and parsley, then with almonds and cheese. When ready to eat, pour dressing over and toss to combine. Check seasoning; adjust if necessary. Let stand 10 minutes before serving.
Serves 8 to 10
