Equipment
Ingredients
Salad Base
- 400 g butternut squash, peeled, seeds removed, raw
- 60 g medjool dates, pitted and roughly chopped
- 40 g pumpkin seeds, raw, hulled (pepitas)
- 10 g fresh mint, roughly chopped
Buttermilk Dressing
- 80 ml buttermilk, shaken well before measuring
- 30 g sour cream, full fat
- 15 ml apple cider vinegar
- 30 ml extra virgin olive oil
- 10 g dijon mustard
- 1 garlic, finely grated or pasted
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place a dry skillet over medium heat. Add the raw pumpkin seeds and toast for 4 to 5 minutes, tossing frequently, until they puff slightly and become fragrant. Transfer immediately to a plate to cool.
Using a mandoline slicer set to its thinnest setting, shave the raw butternut squash into extremely thin, flexible ribbons. Carefully guard your fingers during this process.
In a large mixing bowl, thoroughly whisk together the buttermilk, sour cream, apple cider vinegar, extra virgin olive oil, dijon mustard, grated garlic, kosher salt, and black pepper until completely smooth and emulsified.
Add the shaved butternut squash ribbons to the bowl with the dressing. Toss vigorously to ensure every ribbon is coated. Let the salad rest at room temperature for 10 minutes.
Add the chopped dates, cooled toasted pumpkin seeds, and fresh mint to the marinated squash. Toss gently to distribute the sweet and crunchy elements evenly throughout the salad.
Transfer the salad to a serving platter, piling the ribbons high for an attractive presentation. Serve immediately while the seeds retain their crunch.
Chef's Notes
- Raw butternut squash possesses a delightful crunch similar to green papaya or jicama, making it an excellent, sturdy base for robust and tangy dressings.
- Using a mandoline is non-negotiable for the success of this recipe. Standard knife skills rarely achieve the paper-thin, flexible ribbons required for a pleasant chew.
- For the best flavor and texture contrast, seek out exceptionally soft, sticky Medjool dates. If your dates are dry, soak them in warm water for 5 minutes, then drain and pat dry before chopping.
- The lactic acid in the buttermilk acts as a gentle tenderizer. Do not skip the 10-minute resting phase, as it functionally cooks the raw squash ribbons just enough to yield a tender bite.
Storage
Refrigerator: 1 day — Store in an airtight container. The squash will soften and lose some crispness over time.
